• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Halve, peel, and thinly slice onion; mince a few slices until you have 1 TBSP (2 TBSP for 4). Halve, core, and thinly slice bell pepper into strips. Trim and finely dice cucumber. Dice tomato into 1/4-inch pieces. Quarter lemon.

• In a small pot, combine rice, 11/4 cups water (21/4 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. • Cook until rice is tender, 15-18 minutes (18-20 minutes for 4). Keep covered off heat until ready to serve.

• Meanwhile, toss sliced onion and bell pepper on a baking sheet with a drizzle of oil, 1 tsp Shawarma Spice Blend (2 tsp for 4 servings), salt, and pepper. (You’ll use the rest of the Shawarma Spice Blend in the next step.) • Push veggies to one side of sheet (for 4, leave veggies spread out across sheet).

• Pat chicken* dry with paper towels. Place chicken on opposite side of sheet from veggies (for 4 servings, place chicken on a second baking sheet). Rub with a drizzle of oil; season all over with remaining Shawarma Spice Blend, salt, and pepper. • Roast on top rack until chicken is cooked through and veggies are tender, 15-20 minutes. (For 4, roast chicken on top rack and veggies on middle rack.)

• Meanwhile, in a medium bowl, combine cucumber, tomato, minced onion, 1/2 tsp garlic powder (you’ll use more later), and juice from one lemon wedge (1 tsp garlic powder and juice from two lemon wedges for 4 servings). • Add a drizzle of olive oil and season with salt and pepper. Stir to combine.

• In a small bowl, combine hummus, remaining garlic powder, 1 TBSP olive oil, and juice from one lemon wedge (2 TBSP olive oil and juice from two lemon wedges for 4 servings). Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper. • Place sour cream in a separate small bowl. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt.

• Fluff rice with a fork and stir in 1 TBSP butter (2 TBSP for 4 servings). • Slice chicken crosswise. • Serve chicken, rice, veggies, tomato-cuke salad, hummus, crema, feta, and remaining lemon wedges family style. Microwave pitas until warm and pliable, 10-15 seconds; halve crosswise to form pockets. Serve on the side. Chicken is fully cooked when internal temperature reaches 165°.