Chicken Shawarma Bowls Skip the takeout and make these easy Chicken Shawarma Bowls at home! Ingredients For the Chicken 1½ lbs boneless, skinless chicken thighs 1 cup plain Greek yogurt 2 tbsp tomato paste 1 tbsp each paprika, oregano, and garlic powder ½ tbsp salt 1 tsp each black pepper and cumin For the Bowls 2 boxes yellow rice (or your favorite rice) ½ red onion, sliced 1 red bell pepper, sliced 1 yellow bell pepper, sliced Shredded romaine lettuce For the Tzatziki 1 cup plain Greek yogurt ½ English cucumber, finely chopped or grated 2 cloves garlic, minced 1 tbsp fresh or dried dill Juice of ½ lemon Salt and pepper, to taste For the Homemade Naan 1 cup warm water 1 tsp active dry yeast 1 tsp sugar 2¼ cups all-purpose flour 1 tsp salt 1 tbsp olive oil Garlic Butter Topping Melted butter Garlic powder Parsley Salt Directions 1. Marinate the chicken: In a large bowl, combine the Greek yogurt, tomato paste, paprika, oregano, garlic powder, salt, black pepper, and cumin. Add the chicken thighs and toss until evenly coated. Optional: Marinate for at 30 minutes, or overnight for the best flavor. 2. Prepare the naan dough: Mix the warm water, yeast, and sugar together and let sit for about 10 minutes, or until frothy. Add the flour, salt, and olive oil and knead by hand or with a stand mixer for about 10 minutes until smooth. Cover and let rest for 20 minutes. 3. Cook the rice: Prepare the yellow rice according to the package directions or cook your favorite rice while everything else is cooking. 4. Roast the chicken and vegetables: Arrange the marinated chicken on one side of a sheet pan and the sliced peppers and red onion on the other. Roast at 425°F for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender. 5. Make the tzatziki: Stir together the Greek yogurt, cucumber, garlic, dill, lemon juice, salt, and pepper until well combined. Refrigerate until ready to serve. 6. Cook the naan: Divide the dough into 8 equal pieces and roll each into a circle. Heat a lightly oiled skillet over medium heat and cook each naan until golden brown with bubbles forming, about 2–3 minutes per side. Brush with melted butter and sprinkle with garlic powder, parsley, and a pinch of salt. 7. Assemble the bowls: Add rice to each bowl and top with roasted chicken, peppers, onions, shredded romaine, and a generous spoonful of tzatziki. Serve with warm garlic naan on the side and enjoy! #EasyRecipe #DinnerIdeas #mealprepideas #easydinner #chickenrecipe - @caitlynskitchen