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

A vibrant and hearty bowl featuring succulent herb-spiced chicken paired with a medley of roasted vegetables and fluffy quinoa. This dish brings the warmth of Middle Eastern spices into a balanced meal, making it a satisfying lunch or dinner option.

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NUTRITION

442kcal
Protein
42.3g
Fat
14.3g
Carbs
38.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup Mixed Vegetables (Carrot, Zucchini, Red Onion)

1 tsp Olive Oil

2 cloves Garlic

1 tsp Paprika

1 tsp Ground Cumin

1 tsp Ground Turmeric

Salt and Black Pepper to taste

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat the oven to 425°F (220°C).

  • 2

    In a small bowl, combine olive oil, minced garlic, paprika, cumin, turmeric, lemon juice, salt and pepper.

  • 3

    Coat the chicken breast evenly with the spice mixture. Let it marinate for at least 15 minutes if time allows.

  • 4

    Place the chicken on a baking sheet and arrange the mixed vegetables around it. Drizzle any remaining spice mixture over the vegetables.

  • 5

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

  • 6

    While the chicken and vegetables are roasting, prepare the quinoa according to package instructions.

  • 7

    Slice the chicken and serve it over a bed of quinoa, topped with the roasted vegetables.

  • 8

    Enjoy your balanced and flavorful Herb-Spiced Chicken 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

A vibrant and hearty bowl featuring succulent herb-spiced chicken paired with a medley of roasted vegetables and fluffy quinoa. This dish brings the warmth of Middle Eastern spices into a balanced meal, making it a satisfying lunch or dinner option.

NUTRITION

442kcal
Protein
42.3g
Fat
14.3g
Carbs
38.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup Mixed Vegetables (Carrot, Zucchini, Red Onion)

1 tsp Olive Oil

2 cloves Garlic

1 tsp Paprika

1 tsp Ground Cumin

1 tsp Ground Turmeric

Salt and Black Pepper to taste

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat the oven to 425°F (220°C).

  • 2

    In a small bowl, combine olive oil, minced garlic, paprika, cumin, turmeric, lemon juice, salt and pepper.

  • 3

    Coat the chicken breast evenly with the spice mixture. Let it marinate for at least 15 minutes if time allows.

  • 4

    Place the chicken on a baking sheet and arrange the mixed vegetables around it. Drizzle any remaining spice mixture over the vegetables.

  • 5

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

  • 6

    While the chicken and vegetables are roasting, prepare the quinoa according to package instructions.

  • 7

    Slice the chicken and serve it over a bed of quinoa, topped with the roasted vegetables.

  • 8

    Enjoy your balanced and flavorful Herb-Spiced Chicken Shawarma Bowl!