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 and aromatic bowl featuring tender herb-spiced chicken, beautifully roasted bell peppers, zucchini, and red onions nestled atop a bed of light quinoa. Infused with warm shawarma spices and a drizzle of olive oil, this dish delivers a delightful medley of textures and flavors that's as nourishing as it is satisfying.

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NUTRITION

415kcal
Protein
42.5g
Fat
11.8g
Carbs
35.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1/2 medium Red Bell Pepper (75g)

1/2 medium Zucchini (90g)

1/4 medium Red Onion (40g)

1/2 cup Cooked Quinoa (92g)

1 tsp Olive Oil (4.5g)

1 tsp Cumin

1 tsp Paprika

1 tsp Turmeric

1 tsp Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a small bowl, combine cumin, paprika, turmeric, garlic powder, salt, and pepper to create the shawarma spice mix.

  • 3

    Rub the chicken breast with half of the spice mix.

  • 4

    Heat a skillet over medium-high heat and sear the chicken for 2 minutes per side until lightly browned.

  • 5

    Place the chicken in a baking dish. Toss the red bell pepper, zucchini, and red onion with olive oil and the remaining spice mix. Spread the vegetables around the chicken.

  • 6

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

  • 7

    Meanwhile, if not prepared in advance, cook quinoa according to package instructions.

  • 8

    Slice the chicken and layer it over the quinoa in a bowl, then top with the roasted vegetables.

  • 9

    Drizzle any remaining pan juices over the bowl 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 and aromatic bowl featuring tender herb-spiced chicken, beautifully roasted bell peppers, zucchini, and red onions nestled atop a bed of light quinoa. Infused with warm shawarma spices and a drizzle of olive oil, this dish delivers a delightful medley of textures and flavors that's as nourishing as it is satisfying.

NUTRITION

415kcal
Protein
42.5g
Fat
11.8g
Carbs
35.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1/2 medium Red Bell Pepper (75g)

1/2 medium Zucchini (90g)

1/4 medium Red Onion (40g)

1/2 cup Cooked Quinoa (92g)

1 tsp Olive Oil (4.5g)

1 tsp Cumin

1 tsp Paprika

1 tsp Turmeric

1 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a small bowl, combine cumin, paprika, turmeric, garlic powder, salt, and pepper to create the shawarma spice mix.

  • 3

    Rub the chicken breast with half of the spice mix.

  • 4

    Heat a skillet over medium-high heat and sear the chicken for 2 minutes per side until lightly browned.

  • 5

    Place the chicken in a baking dish. Toss the red bell pepper, zucchini, and red onion with olive oil and the remaining spice mix. Spread the vegetables around the chicken.

  • 6

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

  • 7

    Meanwhile, if not prepared in advance, cook quinoa according to package instructions.

  • 8

    Slice the chicken and layer it over the quinoa in a bowl, then top with the roasted vegetables.

  • 9

    Drizzle any remaining pan juices over the bowl for extra flavor and serve warm.