Chicken Shawarma Bowls

YUM!!! This meal was so easy and so tasty! Great for kids because they can personalize it themselves and it would be great for meal prepping too. The main recipe below is from Skinnytaste, but I used Mel's Kitchen Cafe's hummus/yogurt recipe (it is our go-to all the time!). I served ours with pita bread (for the kids) and with a mix of quinoa and cauliflower-rice for Mike and I. Plus topping choices of cucumbers, tomatoes, kalamata olives and feta cheese. A definite hit in our house!

Chicken:
1 pound (2) boneless, skinless chicken breasts, cut in half lengthwise
1 tablespoons extra virgin olive oil
Juice from 1 medium lemon
3 garlic cloves, minced
1 teaspoon cumin
1 teaspoon smoked paprika
¼ teaspoon turmeric
¼ teaspoon curry powder
1/8 teaspoon cinnamon
Pinch red pepper flakes
1 teaspoon kosher salt
Freshly ground black pepper, to taste
Directions:
Place the chicken breasts, 1 at a time, in a Ziploc bag. Pound each breast to an even thickness, about ½-inch thick, being careful not to puncture the bag. Place pounded chicken breasts back into bag and set aside.
In a medium bowl, combine olive oil and lemon juice. Whisk until combined. Add the garlic, cumin, paprika, turmeric, curry powder, cinnamon, red pepper, salt and black pepper and whisk again.
Pour the marinade into the bag with the chicken, massaging it to evenly coat. Refrigerate and marinate for at least 1 hour, up to overnight.
Over medium-high heat, grill the chicken for 3 minutes or until it no longer sticks to the grill. Turn the chicken and grill an additional 3-4 minutes. Allow the chicken to rest for 5 minutes then slice it thinly, across the grain. Top each breast with 2 tablespoons sauce and a sprinkle of parsley.

Yogurt-Hummus Sauce:
2/3 cup Greek yogurt (nonfat or regular)
1/3 cup hummus (storebought or homemade)
1 tablespoon fresh lemon juice
1 clove garlic, finely minced or pressed through a garlic press (about 1/2 teaspoon)
1/2 teaspoon coarse, kosher salt, plus more to taste
1/4 teaspoon black pepper
1/2 teaspoon ground cumin
Directions:
For the sauce, combine all the ingredients in a bowl and whisk together until smooth. Add hot water a teaspoon at a time to thin the sauce, if needed.