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 the aromatic blend of herb-infused chicken paired with a colorful medley of roasted vegetables, all topped with a cool, creamy Greek yogurt drizzle. This dish delivers a satisfying balance of lean protein and vibrant, lightly seasoned veggies, making it a wholesome and flavorful bowl perfect for any meal of the day.

Try 7 days free, then $12.99 / mo.

NUTRITION

401kcal
Protein
44.9g
Fat
10.7g
Carbs
23.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1 cup diced Zucchini

1/4 medium Red Onion

1 tsp Olive Oil

1/4 cup Plain Nonfat Greek Yogurt

1 tsp Ground Cumin

1 tsp Paprika

1 tsp Garlic Powder

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

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

  • 3

    Pat the chicken breast dry and rub it evenly with the spice blend.

  • 4

    Place the seasoned chicken on a baking sheet lined with parchment paper.

  • 5

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces and toss with olive oil, salt, and pepper.

  • 6

    Spread the vegetables around the chicken on the baking sheet.

  • 7

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

  • 8

    Remove from the oven and let the chicken rest for a few minutes.

  • 9

    Slice the chicken into strips and assemble the bowl by layering the roasted vegetables with the chicken.

  • 10

    Drizzle with plain nonfat Greek yogurt for a creamy finish, 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

Savor the aromatic blend of herb-infused chicken paired with a colorful medley of roasted vegetables, all topped with a cool, creamy Greek yogurt drizzle. This dish delivers a satisfying balance of lean protein and vibrant, lightly seasoned veggies, making it a wholesome and flavorful bowl perfect for any meal of the day.

NUTRITION

401kcal
Protein
44.9g
Fat
10.7g
Carbs
23.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1 cup diced Zucchini

1/4 medium Red Onion

1 tsp Olive Oil

1/4 cup Plain Nonfat Greek Yogurt

1 tsp Ground Cumin

1 tsp Paprika

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

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

  • 3

    Pat the chicken breast dry and rub it evenly with the spice blend.

  • 4

    Place the seasoned chicken on a baking sheet lined with parchment paper.

  • 5

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces and toss with olive oil, salt, and pepper.

  • 6

    Spread the vegetables around the chicken on the baking sheet.

  • 7

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

  • 8

    Remove from the oven and let the chicken rest for a few minutes.

  • 9

    Slice the chicken into strips and assemble the bowl by layering the roasted vegetables with the chicken.

  • 10

    Drizzle with plain nonfat Greek yogurt for a creamy finish, and serve warm.