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

Savor a vibrant bowl featuring tender herb-marinated chicken, gently roasted bell peppers, zucchini, and red onion, all layered atop a bed of fluffy quinoa and finished with a cool, tangy tzatziki drizzle. This dish is bright, aromatic, and perfectly balanced for a wholesome meal.

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NUTRITION

358kcal
Protein
40.7g
Fat
9.9g
Carbs
25.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

0.5 cup Red Bell Pepper, chopped

0.5 cup Zucchini, sliced

0.25 cup Red Onion, sliced

1 tsp Extra Virgin Olive Oil

0.33 cup Cooked Quinoa

2 tbsp Tzatziki Sauce

1 tsp Mixed Herbs & Spices

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, mix the dried herbs and spices with lemon juice and olive oil to create a marinade.

  • 3

    Coat the chicken breast evenly with the marinade; let it sit for at least 15 minutes.

  • 4

    Arrange chopped red bell pepper, zucchini, and red onion on a baking sheet. Drizzle with a little olive oil and season lightly with salt and pepper.

  • 5

    Place the marinated chicken breast on the baking sheet among the vegetables.

  • 6

    Roast in the oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly charred.

  • 7

    Meanwhile, prepare the quinoa if not already cooked.

  • 8

    Slice the roasted chicken and combine with the roasted vegetables and quinoa in a bowl.

  • 9

    Drizzle with tzatziki sauce just before serving and enjoy your balanced, flavor-packed meal.

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

Savor a vibrant bowl featuring tender herb-marinated chicken, gently roasted bell peppers, zucchini, and red onion, all layered atop a bed of fluffy quinoa and finished with a cool, tangy tzatziki drizzle. This dish is bright, aromatic, and perfectly balanced for a wholesome meal.

NUTRITION

358kcal
Protein
40.7g
Fat
9.9g
Carbs
25.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

0.5 cup Red Bell Pepper, chopped

0.5 cup Zucchini, sliced

0.25 cup Red Onion, sliced

1 tsp Extra Virgin Olive Oil

0.33 cup Cooked Quinoa

2 tbsp Tzatziki Sauce

1 tsp Mixed Herbs & Spices

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, mix the dried herbs and spices with lemon juice and olive oil to create a marinade.

  • 3

    Coat the chicken breast evenly with the marinade; let it sit for at least 15 minutes.

  • 4

    Arrange chopped red bell pepper, zucchini, and red onion on a baking sheet. Drizzle with a little olive oil and season lightly with salt and pepper.

  • 5

    Place the marinated chicken breast on the baking sheet among the vegetables.

  • 6

    Roast in the oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly charred.

  • 7

    Meanwhile, prepare the quinoa if not already cooked.

  • 8

    Slice the roasted chicken and combine with the roasted vegetables and quinoa in a bowl.

  • 9

    Drizzle with tzatziki sauce just before serving and enjoy your balanced, flavor-packed meal.