Chicken Shawarma Bowl

1. Preheat oven to 400 F. Peel carrots. On a rimmed baking sheet toss carrots with olive oil. Add spices and toss to coat the carrots. Place tray in the oven and cook for 30 minutes, flipping at 15 minutes.

2. Meanwhile slice chicken breasts into 1/2 inch bite sized pieces. On a separate rimmed baking sheet, place chicken. Squeeze lemon juice over chicken. Add spices and toss until evenly distributed. Place chicken in oven and bake until chicken is cooked though, about 23 minutes. Once the carrots and chicken are done, set aside and let them rest.

3. As the chicken and carrots are cooking, prepare rice. Add olive oil to a medium pot on medium high heat. Add onion and garlic, stirring so garlic does not burn, and cook about 2 minutes. Add spices and stir to distribute evenly. Add rice, chicken broth and lemon juice. Bring to a boil and then cover and reduce heat to a simmer. Simmer until rice is thoroughly cooked through, about 20 minutes.

4. For the tzatziki sauce: Stir together yogurt with dill, garlic powder and pepper. Place in refrigerator until you are ready to serve.

5. Serve: Place rice onto your serving plates, then add some chicken and some carrots. Add dollops of hummus and tzatziki on top of chicken. Sprinkle parsley and tomatoes on top. Scoop up with pita chips, naan or pita bread. Enjoy!