Chicken Shawarma Bowl

Marinate chicken in lemon juice, oil and spices overnight or for at least 4 hours in the fridge. 2. Preheat oven to 425F. Remove chicken from marinade and add to a large baking pan. Discard remaining marinade. Bake for 25-30 minutes or until chicken reaches an internal temperature of 165F. You can broil for the last 2 minutes for some extra color and crispness. Let chicken rest on a cutting board for a few minutes, then slice thinly. Return chicken to pan, mix with extra juices. Serve and enjoy! 3. While the chicken is baking, cook the turmeric rice and prepare the salad. 4. To assemble bowls, divide the rice between four bowls, followed by 4 ounces of the chicken, 1 cup romaine, ¼ cup of the salad, 1-2 Tablespoons hummus and 1-2 Tablespoons garlic sauce. Enjoy!