(Quick & Easy) Healthy Chicken Shawarma Bowls

Servings: 2-3

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For the Chicken:

• 1 lb. Chicken Breasts, about 2 chicken breasts, skinless and boneless
• Juice of 1 Lemon
• 1 tbsp. Olive Oil
• 1 tsp. Garlic Powder
• 1 tsp. Ground Cumin
• 1/2 tsp. Salt
• 1/2 tsp. Black Pepper
• 1/4 tsp. Ground Cardamom, or substitute with ground cinnamon
• 1/4 tsp. Smoked Paprika
• 1/4 tsp. Ground Turmeric (optional)

For the Bowl:

• 2 17-oz. Vita Ice Lemon Lime Sparkling Water, for serving
• 1 cup Basmati Rice or Quinoa, cooked
• 1 English Cucumber, chopped
• 1/2 cup Cherry tomatoes, halved
• 1/4 cup Red Onion, finely chopped
• Pita Chips, or fresh pita bread
• Parsley, chopped
• Mint, chopped (optional)

For the Zesty Yogurt Sauce:

• 1/4 cup Plain Greek Yogurt
• 1 tbsp. Apple Cider Vinegar
• Juice and Zest of 1 Lemon
• Salt & Black Pepper, to taste

1. Marinate the chicken: In a large plastic bag, combine the chicken breasts with the lemon juice, olive oil, and seasonings. Toss until the chicken is well coated in the seasoning mix. Marinate in the fridge for 20 minutes to 2 hours.
2. In the meantime, make the zesty yogurt sauce by whisking together all ingredients until smooth and creamy. Add water to thin out sauce texture to preference. Add salt and black pepper to taste.
3. To cook the chicken: Preheat oven to 400F. In a large cast iron skillet, sear the chicken breasts on medium high heat for 2 minutes on each side. Place the oven-safe skillet in the preheated oven to bake for 15-20 minutes, or until fully cooked. Remove from oven and cool at room temperature for at least 5 minutes before thinly slicing.
4. To make the bowls, distribute the cooked rice evenly between two serving bowls. Next add a generous amount of the sliced cucumbers, halved cherry tomatoes, red onion, and pita chips. Add the thinly sliced chicken and garnish with fresh parsley, mint, and lemon wedges. Serve with a drizzle of the zesty yogurt sauce or on the side. Enjoy warm with Vita Ice Lemon Lim Sparkling Water for a zero calorie refreshment!