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 vibrant bowl featuring tender herb-spiced chicken paired with a medley of roasted bell peppers, zucchini, and red onions, all nestled over a bed of fluffy quinoa. This dish delivers a satisfying balance of protein and fresh, roasted flavors ideal for a wholesome meal any time of day.

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NUTRITION

416kcal
Protein
48.6g
Fat
11.9g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

100g Red Bell Pepper

100g Zucchini

50g Red Onion

1 tsp Olive Oil (5g)

1/4 cup dry Quinoa (43g)

1 tsp Cumin

1 tsp Garlic Powder

1 tsp Smoked Paprika

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Prepare the quinoa according to package instructions; set aside once cooked.

  • 3

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

  • 4

    Rub the spice mixture over the chicken breast.

  • 5

    Chop the red bell pepper, zucchini, and red onion into even pieces. Toss with olive oil, salt, and pepper.

  • 6

    Place the seasoned chicken on a baking sheet alongside the vegetables.

  • 7

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

  • 8

    Slice the chicken into strips, then assemble your bowl by layering quinoa at the base, topped with roasted vegetables and sliced chicken.

  • 9

    Drizzle with any remaining pan juices for extra flavor 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 a vibrant bowl featuring tender herb-spiced chicken paired with a medley of roasted bell peppers, zucchini, and red onions, all nestled over a bed of fluffy quinoa. This dish delivers a satisfying balance of protein and fresh, roasted flavors ideal for a wholesome meal any time of day.

NUTRITION

416kcal
Protein
48.6g
Fat
11.9g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

100g Red Bell Pepper

100g Zucchini

50g Red Onion

1 tsp Olive Oil (5g)

1/4 cup dry Quinoa (43g)

1 tsp Cumin

1 tsp Garlic Powder

1 tsp Smoked Paprika

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Prepare the quinoa according to package instructions; set aside once cooked.

  • 3

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

  • 4

    Rub the spice mixture over the chicken breast.

  • 5

    Chop the red bell pepper, zucchini, and red onion into even pieces. Toss with olive oil, salt, and pepper.

  • 6

    Place the seasoned chicken on a baking sheet alongside the vegetables.

  • 7

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

  • 8

    Slice the chicken into strips, then assemble your bowl by layering quinoa at the base, topped with roasted vegetables and sliced chicken.

  • 9

    Drizzle with any remaining pan juices for extra flavor and serve warm.