Chicken Shawarma Bowl

Directions

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   1.
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   Preheat oven to 400 F. Peel carrots.
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   On a rimmed baking sheet toss carrots with olive oil.
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   Add spices and toss to coat the carrots.
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   Place tray in the oven and cook for 30 minutes, flipping at 15 minutes.
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   2.
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   Meanwhile slice chicken breasts into 1/2 inch bite sized pieces.
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   On a separate rimmed baking sheet, place chicken.
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   Squeeze lemon juice over chicken.
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    Add spices and toss until evenly distributed.
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    Place chicken in oven and bake until chicken is cooked though, about 23 minutes.
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    Once the carrots and chicken are done, set aside and let them rest.
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    3.
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    As the chicken and carrots are cooking, prepare rice.
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    Add olive oil to a medium pot on medium high heat.
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    Add onion and garlic, stirring so garlic does not burn, and cook about 2 minutes.
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    Add spices and stir to distribute evenly.
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    Add rice, chicken broth and lemon juice.
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    Bring to a boil and then cover and reduce heat to a simmer.
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    Simmer until rice is thoroughly cooked through, about 20 minutes.
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    4.
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    For the tzatziki sauce: Stir together yogurt with dill, garlic powder and pepper.
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    Place in refrigerator until you are ready to serve.
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    5.
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    Serve: Place rice onto your serving plates, then add some chicken and some carrots.
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    Add dollops of hummus and tzatziki on top of chicken.
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    Sprinkle parsley and tomatoes on top.
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    Scoop up with pita chips, naan or pita bread.
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    Enjoy!