Chicken Shawarma Rice Bowls

Instructions

1. 1

   Heat the oven to 425°F. Toss the chicken with 2 tbsp olive oil, the spice blend, 2 cloves grated garlic, juice of 1 lemon, and 1 tsp salt.

2. 2

   Spread the chicken on a sheet pan and roast 20-22 minutes until charred at the edges and 175°F inside.

3. 3

   Meanwhile cook the rice according to the package.

4. 4

   Make the sauce: stir the yogurt with the remaining garlic, a squeeze of lemon, salt, and a splash of water.

5. 5

   Chop the cucumber and tomatoes and thinly slice the red onion; toss with the last tbsp oil and a squeeze of lemon.

6. 6

   Slice the chicken and pile into bowls over rice with the salad and a big spoonful of garlic yogurt sauce.