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 flavorful bowl featuring tender herb-spiced chicken paired with a colorful mix of roasted vegetables, chickpeas, and a cooling Greek yogurt drizzle. This vibrant dish combines Middle Eastern-inspired spices with a medley of summer vegetables, creating a satisfying, nutrient-packed meal perfect for any time of day.

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NUTRITION

492kcal
Protein
42.2g
Fat
19g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Chickpeas

1 cup Mixed Roasted Vegetables

1 tbsp Extra Virgin Olive Oil

1/4 cup Plain Nonfat Greek Yogurt

1 tsp Herb Shawarma Spice Blend

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F. Line a baking sheet with parchment paper.

  • 2

    Toss the mixed vegetables with half of the olive oil, salt, and pepper. Spread them on the baking sheet and roast for 20-25 minutes until tender and slightly charred.

  • 3

    In a small bowl, combine the herb shawarma spice blend with a drizzle of olive oil, salt, and pepper. Rub this mixture all over the chicken breast.

  • 4

    Heat a skillet over medium-high heat. Sear the chicken breast on each side for about 3-4 minutes until golden, then finish cooking in the skillet or in the oven (at 375°F) for an additional 8-10 minutes until fully cooked.

  • 5

    Warm the chickpeas slightly in a small pan or microwave and season with a pinch of salt and the remaining spice if desired.

  • 6

    Assemble the bowl by slicing the chicken breast, then layering the roasted vegetables, chickpeas, and a dollop of plain nonfat Greek yogurt. Drizzle with a bit more olive oil if preferred.

  • 7

    Garnish with additional herbs or a squeeze of lemon if available, and serve immediately.

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 flavorful bowl featuring tender herb-spiced chicken paired with a colorful mix of roasted vegetables, chickpeas, and a cooling Greek yogurt drizzle. This vibrant dish combines Middle Eastern-inspired spices with a medley of summer vegetables, creating a satisfying, nutrient-packed meal perfect for any time of day.

NUTRITION

492kcal
Protein
42.2g
Fat
19g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Chickpeas

1 cup Mixed Roasted Vegetables

1 tbsp Extra Virgin Olive Oil

1/4 cup Plain Nonfat Greek Yogurt

1 tsp Herb Shawarma Spice Blend

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F. Line a baking sheet with parchment paper.

  • 2

    Toss the mixed vegetables with half of the olive oil, salt, and pepper. Spread them on the baking sheet and roast for 20-25 minutes until tender and slightly charred.

  • 3

    In a small bowl, combine the herb shawarma spice blend with a drizzle of olive oil, salt, and pepper. Rub this mixture all over the chicken breast.

  • 4

    Heat a skillet over medium-high heat. Sear the chicken breast on each side for about 3-4 minutes until golden, then finish cooking in the skillet or in the oven (at 375°F) for an additional 8-10 minutes until fully cooked.

  • 5

    Warm the chickpeas slightly in a small pan or microwave and season with a pinch of salt and the remaining spice if desired.

  • 6

    Assemble the bowl by slicing the chicken breast, then layering the roasted vegetables, chickpeas, and a dollop of plain nonfat Greek yogurt. Drizzle with a bit more olive oil if preferred.

  • 7

    Garnish with additional herbs or a squeeze of lemon if available, and serve immediately.