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

Enjoy a vibrant bowl featuring succulent herb-spiced chicken paired with a medley of roasted vegetables and fluffy quinoa. This dish harmonizes robust shawarma spices with tender chicken, roasted to perfection with peppers, zucchini, and red onion, all elevated by a drizzle of olive oil and finished with a sprinkle of fresh parsley. A wholesome, delicious meal ideal for dinner that perfectly balances protein and vibrant flavors.

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NUTRITION

516kcal
Protein
43.2g
Fat
21g
Carbs
41.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1/2 medium Red Onion

1 tbsp Olive Oil

1/2 cup Cooked Quinoa

2 tsp Shawarma Spice Blend

1 tbsp Fresh Parsley

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PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the shawarma spice blend ingredients (cumin, coriander, paprika, garlic powder, onion powder, salt, and pepper).

  • 3

    Place the chicken breast on a cutting board and rub evenly with half of the spice blend. Set aside.

  • 4

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces and toss them with olive oil and the remaining spice blend in a bowl.

  • 5

    Arrange the vegetables on a baking sheet and roast in the oven for about 20-25 minutes, or until they are tender and slightly charred at the edges.

  • 6

    While the vegetables are roasting, cook the spiced chicken in a skillet over medium-high heat for about 6-7 minutes per side or until the internal temperature reaches 165°F (75°C).

  • 7

    Prepare the quinoa as per package instructions if not pre-cooked.

  • 8

    Assemble the bowl by layering the cooked quinoa, topped with sliced chicken breast and roasted vegetables. Garnish with freshly chopped parsley.

  • 9

    Serve immediately and enjoy your flavorful and nutritious 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

Enjoy a vibrant bowl featuring succulent herb-spiced chicken paired with a medley of roasted vegetables and fluffy quinoa. This dish harmonizes robust shawarma spices with tender chicken, roasted to perfection with peppers, zucchini, and red onion, all elevated by a drizzle of olive oil and finished with a sprinkle of fresh parsley. A wholesome, delicious meal ideal for dinner that perfectly balances protein and vibrant flavors.

NUTRITION

516kcal
Protein
43.2g
Fat
21g
Carbs
41.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1/2 medium Red Onion

1 tbsp Olive Oil

1/2 cup Cooked Quinoa

2 tsp Shawarma Spice Blend

1 tbsp Fresh Parsley

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the shawarma spice blend ingredients (cumin, coriander, paprika, garlic powder, onion powder, salt, and pepper).

  • 3

    Place the chicken breast on a cutting board and rub evenly with half of the spice blend. Set aside.

  • 4

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces and toss them with olive oil and the remaining spice blend in a bowl.

  • 5

    Arrange the vegetables on a baking sheet and roast in the oven for about 20-25 minutes, or until they are tender and slightly charred at the edges.

  • 6

    While the vegetables are roasting, cook the spiced chicken in a skillet over medium-high heat for about 6-7 minutes per side or until the internal temperature reaches 165°F (75°C).

  • 7

    Prepare the quinoa as per package instructions if not pre-cooked.

  • 8

    Assemble the bowl by layering the cooked quinoa, topped with sliced chicken breast and roasted vegetables. Garnish with freshly chopped parsley.

  • 9

    Serve immediately and enjoy your flavorful and nutritious Chicken Shawarma Bowl.