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 breast paired with a colorful medley of roasted vegetables and a bed of fluffy quinoa. This dish is bursting with warm shawarma spices and fresh herbs, creating an inviting, aromatic meal perfect for lunch or dinner.

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NUTRITION

478kcal
Protein
50.5g
Fat
12.5g
Carbs
40.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

½ cup cooked Quinoa

1 cup chopped Red Bell Pepper

½ cup chopped Zucchini

¼ cup sliced Red Onion

1 tsp Olive Oil

1 tsp Shawarma Spice Blend

½ tsp Garlic Powder

1 tbsp Fresh Parsley

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a small bowl, combine the shawarma spice blend and garlic powder.

  • 3

    Toss the chicken breast with half of the spice mixture. Let it marinate for 10 minutes.

  • 4

    Chop the red bell pepper, zucchini, and red onion. Place them in a roasting pan and drizzle with olive oil, then sprinkle with the remaining spices.

  • 5

    Place the marinated chicken breast on top of the vegetables.

  • 6

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

  • 7

    While roasting, prepare the quinoa according to package instructions.

  • 8

    To serve, slice the chicken breast and arrange it over a bowl of quinoa. Add the roasted vegetables on the side and garnish with fresh parsley.

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 breast paired with a colorful medley of roasted vegetables and a bed of fluffy quinoa. This dish is bursting with warm shawarma spices and fresh herbs, creating an inviting, aromatic meal perfect for lunch or dinner.

NUTRITION

478kcal
Protein
50.5g
Fat
12.5g
Carbs
40.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

½ cup cooked Quinoa

1 cup chopped Red Bell Pepper

½ cup chopped Zucchini

¼ cup sliced Red Onion

1 tsp Olive Oil

1 tsp Shawarma Spice Blend

½ tsp Garlic Powder

1 tbsp Fresh Parsley

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a small bowl, combine the shawarma spice blend and garlic powder.

  • 3

    Toss the chicken breast with half of the spice mixture. Let it marinate for 10 minutes.

  • 4

    Chop the red bell pepper, zucchini, and red onion. Place them in a roasting pan and drizzle with olive oil, then sprinkle with the remaining spices.

  • 5

    Place the marinated chicken breast on top of the vegetables.

  • 6

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

  • 7

    While roasting, prepare the quinoa according to package instructions.

  • 8

    To serve, slice the chicken breast and arrange it over a bowl of quinoa. Add the roasted vegetables on the side and garnish with fresh parsley.