Herb-Spiced Chicken Shawarma Bowl with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Spiced Chicken Shawarma Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Spiced Chicken Shawarma Bowl with Roasted Vegetables

Enjoy a vibrant bowl featuring tender herb-spiced chicken paired with a medley of roasted vegetables and a boost of quinoa for a satisfying, nutrient-packed meal. This dish offers aromatic spices and fresh roasted flavors that deliver a balanced, energy-boosting meal perfect for lunch or dinner.

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NUTRITION

363kcal
Protein
37.1g
Fat
10.2g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1 tsp Olive Oil

Shawarma Spice Mix to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, combine the shawarma spice mix ingredients such as cumin, paprika, garlic powder, and thyme.

  • 3

    Season the chicken breast evenly with the spice mix.

  • 4

    Place the seasoned chicken on a baking sheet and roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F.

  • 5

    Meanwhile, chop the red bell pepper, zucchini, and red onion into bite-size pieces.

  • 6

    Toss the vegetables with olive oil, salt, and pepper, and spread them on another baking sheet.

  • 7

    Roast the vegetables in the oven for 15-20 minutes until tender and slightly caramelized.

  • 8

    If not already prepared, cook quinoa according to package instructions.

  • 9

    Slice the roasted chicken and assemble the bowl by placing quinoa at the base, topping it with sliced chicken and roasted vegetables.

  • 10

    Drizzle with any remaining olive oil or a squeeze of lemon if desired, and serve warm.

Herb-Spiced Chicken Shawarma Bowl with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Spiced Chicken Shawarma Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Spiced Chicken Shawarma Bowl with Roasted Vegetables

Enjoy a vibrant bowl featuring tender herb-spiced chicken paired with a medley of roasted vegetables and a boost of quinoa for a satisfying, nutrient-packed meal. This dish offers aromatic spices and fresh roasted flavors that deliver a balanced, energy-boosting meal perfect for lunch or dinner.

NUTRITION

363kcal
Protein
37.1g
Fat
10.2g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1 tsp Olive Oil

Shawarma Spice Mix to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, combine the shawarma spice mix ingredients such as cumin, paprika, garlic powder, and thyme.

  • 3

    Season the chicken breast evenly with the spice mix.

  • 4

    Place the seasoned chicken on a baking sheet and roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F.

  • 5

    Meanwhile, chop the red bell pepper, zucchini, and red onion into bite-size pieces.

  • 6

    Toss the vegetables with olive oil, salt, and pepper, and spread them on another baking sheet.

  • 7

    Roast the vegetables in the oven for 15-20 minutes until tender and slightly caramelized.

  • 8

    If not already prepared, cook quinoa according to package instructions.

  • 9

    Slice the roasted chicken and assemble the bowl by placing quinoa at the base, topping it with sliced chicken and roasted vegetables.

  • 10

    Drizzle with any remaining olive oil or a squeeze of lemon if desired, and serve warm.