Herb-Spiced Chicken Shawarma 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 with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Spiced Chicken Shawarma with Roasted Vegetables

Enjoy a vibrant, savory dish featuring herb-spiced chicken paired with a medley of roasted vegetables and a cooling Greek yogurt sauce. This meal offers a perfect balance of lean protein and fresh flavors, making it a wholesome choice any time of day.

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NUTRITION

314kcal
Protein
43.3g
Fat
7.2g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 tsp Olive Oil

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1/4 cup Nonfat Greek Yogurt

Herbs and Spices (cumin, coriander, paprika, garlic powder, salt, pepper)

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PREPARATION

  • 1

    Preheat your oven to 425°F to roast the vegetables.

  • 2

    In a small bowl, combine cumin, coriander, paprika, garlic powder, salt, and pepper.

  • 3

    Pat the chicken breast dry and rub it with olive oil and the spice mix on both sides.

  • 4

    Place the seasoned chicken on a baking tray.

  • 5

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces and toss with a dash of olive oil and a pinch of the spice mix.

  • 6

    Spread the vegetables on a separate baking tray.

  • 7

    Roast the chicken and vegetables in the oven for 20-25 minutes, until the chicken is cooked through and the vegetables are tender and slightly charred.

  • 8

    While baking, mix the nonfat Greek yogurt with a pinch of salt and a few extra herbs if desired to create a simple dipping sauce.

  • 9

    Once done, slice the chicken into strips and serve alongside the roasted vegetables with a dollop of the yogurt sauce.

Herb-Spiced Chicken Shawarma 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 with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Spiced Chicken Shawarma with Roasted Vegetables

Enjoy a vibrant, savory dish featuring herb-spiced chicken paired with a medley of roasted vegetables and a cooling Greek yogurt sauce. This meal offers a perfect balance of lean protein and fresh flavors, making it a wholesome choice any time of day.

NUTRITION

314kcal
Protein
43.3g
Fat
7.2g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 tsp Olive Oil

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1/4 cup Nonfat Greek Yogurt

Herbs and Spices (cumin, coriander, paprika, garlic powder, salt, pepper)

PREPARATION

  • 1

    Preheat your oven to 425°F to roast the vegetables.

  • 2

    In a small bowl, combine cumin, coriander, paprika, garlic powder, salt, and pepper.

  • 3

    Pat the chicken breast dry and rub it with olive oil and the spice mix on both sides.

  • 4

    Place the seasoned chicken on a baking tray.

  • 5

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces and toss with a dash of olive oil and a pinch of the spice mix.

  • 6

    Spread the vegetables on a separate baking tray.

  • 7

    Roast the chicken and vegetables in the oven for 20-25 minutes, until the chicken is cooked through and the vegetables are tender and slightly charred.

  • 8

    While baking, mix the nonfat Greek yogurt with a pinch of salt and a few extra herbs if desired to create a simple dipping sauce.

  • 9

    Once done, slice the chicken into strips and serve alongside the roasted vegetables with a dollop of the yogurt sauce.