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 succulent herb-spiced chicken paired with a medley of roasted vegetables, fresh mixed greens, and a drizzle of zesty lemon-infused olive oil. This dish is a wholesome balance of flavors and textures, perfect for a nutritious meal any time of the day.

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NUTRITION

346kcal
Protein
36.1g
Fat
13.7g
Carbs
19.9g

SERVINGS

1 serving

INGREDIENTS

150 g Chicken Breast

1/2 cup Red Bell Pepper (75 g)

1/2 cup Zucchini (45 g)

1/4 cup Red Onion (40 g)

1 tsp Olive Oil

2 tbsp Hummus

1 cup Mixed Greens

1/2 cup Cucumber (52 g)

1 tbsp Lemon Juice

1 tsp Mixed Herbs & Spices

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PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the red bell pepper, zucchini, and red onion with olive oil, salt, pepper, and mixed herbs & spices on a baking tray.

  • 2

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

  • 3

    Meanwhile, season the chicken breast with a blend of cumin, coriander, paprika, garlic powder, salt, and pepper. For deeper flavor, let it marinate for at least 15 minutes.

  • 4

    Grill or pan-cook the chicken breast over medium-high heat for 5-7 minutes per side until fully cooked and slightly charred on the edges.

  • 5

    Allow the chicken to rest for a few minutes before slicing it into strips.

  • 6

    In a bowl, combine mixed greens, sliced cucumber, and a drizzle of lemon juice.

  • 7

    Top the greens with the roasted vegetables, sliced chicken, and add a dollop of hummus. Serve immediately.

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 succulent herb-spiced chicken paired with a medley of roasted vegetables, fresh mixed greens, and a drizzle of zesty lemon-infused olive oil. This dish is a wholesome balance of flavors and textures, perfect for a nutritious meal any time of the day.

NUTRITION

346kcal
Protein
36.1g
Fat
13.7g
Carbs
19.9g

SERVINGS

1 serving

INGREDIENTS

150 g Chicken Breast

1/2 cup Red Bell Pepper (75 g)

1/2 cup Zucchini (45 g)

1/4 cup Red Onion (40 g)

1 tsp Olive Oil

2 tbsp Hummus

1 cup Mixed Greens

1/2 cup Cucumber (52 g)

1 tbsp Lemon Juice

1 tsp Mixed Herbs & Spices

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the red bell pepper, zucchini, and red onion with olive oil, salt, pepper, and mixed herbs & spices on a baking tray.

  • 2

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

  • 3

    Meanwhile, season the chicken breast with a blend of cumin, coriander, paprika, garlic powder, salt, and pepper. For deeper flavor, let it marinate for at least 15 minutes.

  • 4

    Grill or pan-cook the chicken breast over medium-high heat for 5-7 minutes per side until fully cooked and slightly charred on the edges.

  • 5

    Allow the chicken to rest for a few minutes before slicing it into strips.

  • 6

    In a bowl, combine mixed greens, sliced cucumber, and a drizzle of lemon juice.

  • 7

    Top the greens with the roasted vegetables, sliced chicken, and add a dollop of hummus. Serve immediately.