• Wash and dry produce. • Zest and quarter lemon. Trim and finely dice cucumber. Dice tomato into 1⁄4-inch pieces. Trim and thinly slice scallions. Roughly chop cilantro.

• Pat chicken dry with paper towels; place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about 1⁄4 inch thick. Season all over with half the garlic powder, half the Shawarma Spice Blend (all for 4 servings), salt, and pepper. • Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add chicken and cook until browned and cooked through, 2-3 minutes per side. • Turn off heat. Transfer chicken to a cutting board and tent with foil to keep warm.

• In a large bowl, whisk together lemon zest, remaining garlic powder, 2 TBSP olive oil (4 TBSP for 4 servings), a squeeze of lemon juice, a pinch of salt, and pepper. • Add arugula, cucumber, tomato, scallions, and cilantro to bowl; toss to combine. Taste and season with salt and pepper.

• Divide chicken between plates. Spread tops of chicken with hummus; top with salad and croutons. Serve with remaining lemon wedges on the side. ***Poultry is fully cooked when internal temperature reaches 165°.***