• Before starting, to a medium pot, add 1 1/2 cups (2 1/2 cups) water and half the garlic salt. Cover and bring to a boil over high.  
• Lightly oil the grill. While you prep, preheat the grill to medium-high (approx. 500°F ). Wash and dry all produce.
• Using a strainer, rinse rice until water runs clear.  
• To the boiling water, stir in rice and Cumin-Turmeric Spice Blend, reduce heat to low.
• Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.

• Meanwhile, quarter zucchini lengthwise.
• Core, then quarter pepper. 
• Roughly chop parsley. 
• Drain, then roughly chop olives.
• To a medium bowl, add zucchini, peppers and 1/2 tbsp (1 tbsp) oil. Season with remaining garlic salt and pepper. Set aside. 
• Pat chicken dry with paper towels. Cut into 1-inch-wide strips. To a large bowl, add chicken, Shawarma Spice Blend and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to combine.

• Add veggies to one side of the grill. Close lid and grill for 9-12 min, flipping once, until tender-crisp.
• Meanwhile, add chicken to the other side of the grill. Grill for 8-10 min, flipping halfway through, until cooked through.**
• Transfer cooked chicken to a clean plate, then cover to keep warm.
• Transfer veggies back to the medium bowl.

• Roughly chop grilled veggies into 1-inch pieces. Return to the bowl, stir in olives and half the parsley. 
• Once rice is tender, stir in 1 tbsp (2 tbsp) butter and remaining parsley. Season with salt and pepper.

• Divide rice between plates. 
• Top with chicken and veggies. 
• Drizzle yogurt sauce over top. 

If you've opted to get chicken breasts, cut into 1-inch-wide strips, then prepare and cook in the same way the recipe instructs you to prepare and cook chicken breast tenders.**