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 of succulent herb-spiced chicken paired with a colorful medley of roasted vegetables and fluffy quinoa. This dish delights with aromatic spices, tender grilled chicken, and caramelized vegetables, creating a balanced and satisfying meal perfect for any time of day.

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NUTRITION

418kcal
Protein
42.9g
Fat
11.3g
Carbs
36.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1/4 Red Onion

1 tsp Extra Virgin Olive Oil

1/2 cup Cooked Quinoa

1 tsp Shawarma Spice Mix

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F for roasting vegetables and preheat a grill pan or skillet for the chicken.

  • 2

    In a small bowl, combine the shawarma spice mix with a pinch of salt and pepper. Rub the spice blend onto the 4 oz chicken breast.

  • 3

    Heat a grill pan over medium heat and cook the chicken breast for about 6-7 minutes per side, or until fully cooked and slightly charred. Once done, let it rest and then slice it.

  • 4

    While the chicken is cooking, chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss the vegetables with the extra virgin olive oil, a pinch of salt, pepper, and a sprinkle of the shawarma spice mix.

  • 5

    Spread the vegetables on a baking sheet lined with parchment paper. Roast in the preheated oven for about 15-20 minutes until tender and slightly caramelized.

  • 6

    To assemble the bowl, start with a base of 1/2 cup of cooked quinoa, then top with the roasted vegetables and sliced chicken. Garnish with additional pepper if desired and 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

Experience a vibrant bowl of succulent herb-spiced chicken paired with a colorful medley of roasted vegetables and fluffy quinoa. This dish delights with aromatic spices, tender grilled chicken, and caramelized vegetables, creating a balanced and satisfying meal perfect for any time of day.

NUTRITION

418kcal
Protein
42.9g
Fat
11.3g
Carbs
36.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1/4 Red Onion

1 tsp Extra Virgin Olive Oil

1/2 cup Cooked Quinoa

1 tsp Shawarma Spice Mix

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F for roasting vegetables and preheat a grill pan or skillet for the chicken.

  • 2

    In a small bowl, combine the shawarma spice mix with a pinch of salt and pepper. Rub the spice blend onto the 4 oz chicken breast.

  • 3

    Heat a grill pan over medium heat and cook the chicken breast for about 6-7 minutes per side, or until fully cooked and slightly charred. Once done, let it rest and then slice it.

  • 4

    While the chicken is cooking, chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss the vegetables with the extra virgin olive oil, a pinch of salt, pepper, and a sprinkle of the shawarma spice mix.

  • 5

    Spread the vegetables on a baking sheet lined with parchment paper. Roast in the preheated oven for about 15-20 minutes until tender and slightly caramelized.

  • 6

    To assemble the bowl, start with a base of 1/2 cup of cooked quinoa, then top with the roasted vegetables and sliced chicken. Garnish with additional pepper if desired and serve warm.