Chicken Shawarma Hummus Bowls

Serves: 4

Items Needed:

Chicken: Ziploc bag, baking sheet, aluminum foil, oven with broiler
Turmeric Rice: Small pot, small bowl,  rubber spatula 

Ingredients

Chicken Shawarma:

• 1 pound boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1/2 lemon, juiced
• 3 cloves garlic, minced
• 1 tablespoons shawarma spices (cumin, smoked paprika, cinnamon, ginger, oregano, turmeric, cayenne pepper)
• Salt and pepper, to taste

Turmeric Rice:

• 1 1/2 cups cooked rice
• 1 teaspoon turmeric
• 1 teaspoon melted butter or oil

Optional Toppings:

• Hummus
• Feta
• Sliced cucumbers
• Pickled vegetables
• Cilantro
• Warmed pita
• Lemon wedges

Directions

1. Place the chicken in a large Ziploc bag. Add olive oil, honey, lemon juice, garlic, shawarma spices, and a pinch of salt and pepper. Toss to combine, coating the chicken evenly in the shawarma marinade. Marinate in the refrigerator for at least 30 minutes, or up to 2 days.
2. Preheat the oven to 425F and line a baking sheet with foil.
3. Place the marinated chicken and line a baking sheet with foil. 
4. Place the marinated chicken on the prepared baking sheet and bake on the center rack for 15-18 minutes, until almost cooked through.
5. Remove the chicken from the oven and preheat the broiler to high. Thinly slice the chicken and transfer it back to the baking sheet.
6. Place the chicken under the broiler, broiling for 4-5 minutes, turning the pan halfway through, until the chicken is browned and caramelized.
7. Cook the rice according to package directions. In a small bowl, combine turmeric with butter or oil. Combine the rice and turmeric oil until the color is yellow throughout.
8. Add a large spoonful of hummus to your serving bowl. Add in the rice and chicken. Top with your desired toppings and enjoy! 

Nutrition Information (per 1 serving, Chicken | Rice)