Chicken shawarma bowls

Ingredients

• 1 cup plain Greek yogurt, divided
• 1 lemon
• 3 cloves garlic, minced, divided
• 2 tsp ground cumin
• 2 tsp sweet paprika
• 1 tsp ground turmeric
• 1/2 tsp ground cinnamon
• 3 tbsp olive oil, divided, plus more for the pan
• 2 lb boneless, skinless chicken thighs
• 1 1/2 cups long-grain white rice
• 1 cucumber, diced
• 2 tomatoes, diced
• 1/2 red onion, thinly sliced
• Salt

Steps

1. Mix 1/4 cup of the yogurt with the juice of half the lemon, two-thirds of the garlic, the spices, 1 tbsp of the oil and 1 1/2 tsp salt.
2. Coat the chicken in the yogurt mixture, then wash your hands.
3. Heat the oven to 450 °F.
4. Cook the rice according to the package directions.
5. Spread the chicken on an oiled sheet pan and discard any marinade left in the bowl. Wash your hands and the bowl.
6. Roast for 20 to 25 minutes, until charred at the edges and cooked through (165 °F inside).
7. Stir the remaining yogurt with the rest of the garlic, the juice of the other lemon half and a pinch of salt.
8. Toss the cucumber, tomatoes and onion with the remaining 2 tbsp of oil and a pinch of salt.
9. Slice the chicken and serve it over the rice with the salad and the garlic yogurt.