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

Experience a vibrant bowl featuring succulent herb-spiced chicken paired with tender roasted vegetables and a bed of fluffy quinoa. This dish is bursting with Middle Eastern-inspired spices that elevate the natural flavors of the chicken, finished with the caramel sweetness of roasted zucchini, bell pepper, and red onion.

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NUTRITION

420kcal
Protein
43.3g
Fat
11.8g
Carbs
36.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Zucchini

1/2 medium Red Bell Pepper

1/4 medium Red Onion

1/2 cup Cooked Quinoa

1 tsp Olive Oil

1/2 tsp Garlic Powder

1/2 tsp Ground Cumin

1/2 tsp Ground Coriander

1/2 tsp Smoked Paprika

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, mix garlic powder, ground cumin, ground coriander, smoked paprika, salt, and pepper.

  • 3

    Rub the chicken breast with half of the spice mix and a drizzle of olive oil. Let it marinate for at least 15 minutes.

  • 4

    Chop the zucchini, red bell pepper, and red onion into bite-sized pieces. Toss them with the remaining olive oil and a pinch of salt and pepper.

  • 5

    Spread the vegetables on a baking sheet and roast in the oven for 20-25 minutes until tender and lightly caramelized.

  • 6

    While the vegetables roast, grill or pan-sear the chicken over medium-high heat for about 6-7 minutes per side until fully cooked.

  • 7

    Slice the cooked chicken into strips.

  • 8

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

  • 9

    Drizzle with any remaining pan juices or a squeeze of lemon if desired, and enjoy your balanced, flavorful shawarma bowl.

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

Experience a vibrant bowl featuring succulent herb-spiced chicken paired with tender roasted vegetables and a bed of fluffy quinoa. This dish is bursting with Middle Eastern-inspired spices that elevate the natural flavors of the chicken, finished with the caramel sweetness of roasted zucchini, bell pepper, and red onion.

NUTRITION

420kcal
Protein
43.3g
Fat
11.8g
Carbs
36.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Zucchini

1/2 medium Red Bell Pepper

1/4 medium Red Onion

1/2 cup Cooked Quinoa

1 tsp Olive Oil

1/2 tsp Garlic Powder

1/2 tsp Ground Cumin

1/2 tsp Ground Coriander

1/2 tsp Smoked Paprika

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, mix garlic powder, ground cumin, ground coriander, smoked paprika, salt, and pepper.

  • 3

    Rub the chicken breast with half of the spice mix and a drizzle of olive oil. Let it marinate for at least 15 minutes.

  • 4

    Chop the zucchini, red bell pepper, and red onion into bite-sized pieces. Toss them with the remaining olive oil and a pinch of salt and pepper.

  • 5

    Spread the vegetables on a baking sheet and roast in the oven for 20-25 minutes until tender and lightly caramelized.

  • 6

    While the vegetables roast, grill or pan-sear the chicken over medium-high heat for about 6-7 minutes per side until fully cooked.

  • 7

    Slice the cooked chicken into strips.

  • 8

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

  • 9

    Drizzle with any remaining pan juices or a squeeze of lemon if desired, and enjoy your balanced, flavorful shawarma bowl.