Chicken Shawarma Bowl

Season the chicken breast with 2 tsp shawarma seasoning and 1 tsp olive oil; if you don't have ready-made seasoning, mix 0.5 tsp paprika, 0.5 tsp ground cumin, 0.5 tsp ground coriander, 0.25 tsp turmeric, 0.25 tsp garlic powder, 0.25 tsp ground cinnamon, 0.25 tsp black pepper, 0.25 tsp salt, and a pinch of cayenne pepper, then coat the chicken.

Cook the seasoned chicken in a hot pan over medium‑high heat, stirring occasionally, until fully cooked through (about 6‑8 minutes). Slice or dice the chicken as desired.

Prepare the salad by combining cucumber, tomatoes, and red onion in a bowl; drizzle with 1 tsp olive oil and 1 tbsp lemon juice, then season with salt and black pepper to taste.

Make the tzatziki sauce by mixing low‑fat Greek yogurt, minced garlic, 1 tbsp lemon juice, and seasoning with salt and black pepper until smooth.

Cook the white basmati rice according to package instructions (typically 12‑15 minutes), then fluff with a fork.

Assemble the bowl: start with a base of cooked rice, top with sliced chicken shawarma, add the fresh salad, and finish with a generous dollop of tzatziki sauce.