• Wash and dry all produce. • Peel and mince garlic. Core, deseed, and dice bell pepper into 1-inch pieces. Finely chop cilantro. Zest and quarter lemon. Roughly chop pistachios. • Place chicken* in a medium bowl and pat dry with paper towels. Toss with yogurt, a drizzle of olive oil, 3/4 of the garlic, half the Shawarma Spice (all for 4 servings), salt, and pepper. Set aside to marinate.

• In a small pot, combine rice, 3/4 cup water (11/4 cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

• While rice cooks, heat a drizzle of olive oil in a large pan over medium heat. Add bell pepper and season with salt and pepper. Cook, stirring occasionally, until tender, 7-10 minutes. (TIP: If needed, add splashes of water to help the pepper soften.) Turn off heat; remove from pan and set aside. Wash out pan.

• While bell pepper cooks, in a small bowl, combine sour cream, half the cilantro, half the lemon zest, a squeeze of lemon juice, and remaining garlic. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

• Heat a drizzle of olive oil in pan used for bell pepper over medium-high heat. Add chicken; cook, stirring occasionally, until browned and cooked through, 4-6 minutes. • Stir in cooked bell pepper, then remove pan from heat. Taste and season with salt and pepper.

• Fluff rice with a fork; stir in pistachios, remaining lemon zest, 1 TBSP butter, and a pinch of salt. • Divide rice between bowls and top with chicken mixture. Drizzle with creamy cilantro sauce and sprinkle with remaining cilantro. Serve with remaining lemon wedges on the side.