Chicken Shawarma Rice Bowls

Ingredients:

3-4 Chicken Breasts
TSB Shawarma seasoning, and Pig Dust
1 red onion (diced)
(1 pack) Cherry Tomatoes (slice each in half)
1 large container Plain Yogurt
Lemon Juice (a dash or two)
4 cups uncooked Basmati rice (follow package directions)
2 medium cucumbers (diced)

Directions:

Place chicken breasts in a Ziploc bag or covered dish and season with TSB Shawarma/Pig Dust seasonings. Let the chicken marinate overnight in the refrigerator.

The next day……

Cook chicken in the oven at 325 degrees for about 20 minutes, or until done (flipping as needed, juices should be clear when chicken is done). Let the chicken rest on a cutting board for 5-10 minutes, then slice into pieces.

Spoon the plain yogurt into any size bowl you choose, add a dash of lemon juice and some TSB Shawarma seasoning, then give it a good stir and set aside.

Start assembling your bowl. Scoops of rice, then add some chicken on top. Next, add in some red onion, cherry tomatoes (sliced in half), and cucumbers around the rice and chicken. Finish with a spoonful of the seasoned yogurt.

For a spicier rice bowl, just sprinkle some red pepper flakes on top.

Enjoy!