Chicken Shawarma Bowls

Ingredients

• 6 cloves garlic minced

• 6 bell peppers

• 2 lemons

• 4-5 chicken breasts cut into 1-inch cubes

• 1 cup yogurt

• 6 tbsp shawarma spice blend

- 1.5 tablespoons ground cumin - 1.5 tablespoons turmeric powder

- 1.5 tablespoons ground coriander

- 1.5 tablespoons garlic powder

- 1.5 tablespoons sweet Spanish paprika

- 1 teaspoon ground cloves

- 1 teaspoon cayenne pepper - 1 teaspoon salt

• 3 cups rice

• 1.5 cups sour cream

• 6 tsp olive oil

• Salt and Pepper

Directions

1. Set the rice to cook.

2. Place chicken in a medium bowl and pat dry with paper towels. Toss with yogurt, shawarma spice, 4.5 cloves of minced garlic, and a drizzle of olive oil, salt, and pepper. Set aside to marinate.

3. Dice bell pepper.

4. Heat a drizzle of olive oil in a large pan over medium heat. Add bell pepper and season with salt and pepper. Cook until tender, 7-10 minutes. Add water if needed to help soften. Remove from pan.

5. While the bell pepper cooks, in a small bowl, combine sour cream, the zest and juice of one of the lemons, 1/2 tsp of salt, and 1.5 cloves of garlic. Add water 1 tsp at a time until the mixture reaches a drizzling consistency. Season with salt and pepper.

6. Heat a drizzle of oil in the pan over medium-high heat. Add chicken, and cook, stirring occasionally, until browned and cooked through, 4-6 minutes.

7. Stir in bell pepper, then remove the pan from heat.

8. Fluff rice with a fork. Cut the second lemon into wedges.

9. Plate with rice and chicken mixture, drizzle sauce, and serve with lemon wedges.