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, beautifully roasted bell pepper and zucchini, paired with fluffy quinoa. The medley of spices infuses the dish with Middle Eastern warmth, while a light drizzle of olive oil enhances the roasted flavors. This bowl is a wholesome, balanced meal that is as nutritious as it is satisfying.

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NUTRITION

362kcal
Protein
36.3g
Fat
10.7g
Carbs
34.1g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast (128g)

1 medium Red Bell Pepper (150g)

1 small Zucchini (100g)

1 tsp Olive Oil (5g)

1/2 cup Cooked Quinoa (92g)

1/2 tsp Cumin

1/2 tsp Paprika

1/2 tsp Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a bowl, toss the sliced red bell pepper and zucchini with olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven for about 15-20 minutes or until tender and slightly charred.

  • 3

    While the vegetables roast, combine cumin, paprika, garlic powder, salt, and pepper in a small bowl.

  • 4

    Coat the chicken breast with the spice mix evenly on both sides.

  • 5

    Heat a non-stick skillet over medium-high heat. Sear the chicken breast for 3-4 minutes on each side until golden and cooked through.

  • 6

    Slice the chicken into strips.

  • 7

    Assemble the bowl by placing 1/2 cup of cooked quinoa at the base, topping with roasted vegetables and sliced chicken.

  • 8

    Drizzle a small extra amount of olive oil if desired, then 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, beautifully roasted bell pepper and zucchini, paired with fluffy quinoa. The medley of spices infuses the dish with Middle Eastern warmth, while a light drizzle of olive oil enhances the roasted flavors. This bowl is a wholesome, balanced meal that is as nutritious as it is satisfying.

NUTRITION

362kcal
Protein
36.3g
Fat
10.7g
Carbs
34.1g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast (128g)

1 medium Red Bell Pepper (150g)

1 small Zucchini (100g)

1 tsp Olive Oil (5g)

1/2 cup Cooked Quinoa (92g)

1/2 tsp Cumin

1/2 tsp Paprika

1/2 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a bowl, toss the sliced red bell pepper and zucchini with olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven for about 15-20 minutes or until tender and slightly charred.

  • 3

    While the vegetables roast, combine cumin, paprika, garlic powder, salt, and pepper in a small bowl.

  • 4

    Coat the chicken breast with the spice mix evenly on both sides.

  • 5

    Heat a non-stick skillet over medium-high heat. Sear the chicken breast for 3-4 minutes on each side until golden and cooked through.

  • 6

    Slice the chicken into strips.

  • 7

    Assemble the bowl by placing 1/2 cup of cooked quinoa at the base, topping with roasted vegetables and sliced chicken.

  • 8

    Drizzle a small extra amount of olive oil if desired, then serve warm.