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 over a light base of quinoa. This dish offers a delightful blend of Middle Eastern-inspired spices with fresh roasted produce, accented by a drizzle of olive oil and a touch of cooling tzatziki. Perfect for a wholesome, energizing meal experience.

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NUTRITION

376kcal
Protein
40.6g
Fat
12.1g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 cup Zucchini

1/4 small Red Onion

1/4 cup cooked Quinoa

1 teaspoon Olive Oil

2 tablespoons Tzatziki Sauce

2 tablespoons Fresh Parsley

1 teaspoon Herb-Spice Blend

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a small bowl, mix the herb-spice blend with a drizzle of olive oil. Rub this mixture over the chicken breast.

  • 3

    Place the chicken on a baking sheet lined with parchment paper. Surround with chopped red bell pepper, zucchini slices, and thinly sliced red onion.

  • 4

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

  • 5

    While the chicken and vegetables are roasting, warm the cooked quinoa if desired.

  • 6

    Slice the roasted chicken and assemble the bowl by layering quinoa, roasted vegetables, and chicken.

  • 7

    Top with a drizzle of tzatziki sauce and garnish with fresh parsley.

  • 8

    Serve warm and enjoy your balanced, flavorful 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

Savor a vibrant bowl featuring tender herb-spiced chicken breast paired with a colorful medley of roasted vegetables over a light base of quinoa. This dish offers a delightful blend of Middle Eastern-inspired spices with fresh roasted produce, accented by a drizzle of olive oil and a touch of cooling tzatziki. Perfect for a wholesome, energizing meal experience.

NUTRITION

376kcal
Protein
40.6g
Fat
12.1g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 cup Zucchini

1/4 small Red Onion

1/4 cup cooked Quinoa

1 teaspoon Olive Oil

2 tablespoons Tzatziki Sauce

2 tablespoons Fresh Parsley

1 teaspoon Herb-Spice Blend

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a small bowl, mix the herb-spice blend with a drizzle of olive oil. Rub this mixture over the chicken breast.

  • 3

    Place the chicken on a baking sheet lined with parchment paper. Surround with chopped red bell pepper, zucchini slices, and thinly sliced red onion.

  • 4

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

  • 5

    While the chicken and vegetables are roasting, warm the cooked quinoa if desired.

  • 6

    Slice the roasted chicken and assemble the bowl by layering quinoa, roasted vegetables, and chicken.

  • 7

    Top with a drizzle of tzatziki sauce and garnish with fresh parsley.

  • 8

    Serve warm and enjoy your balanced, flavorful shawarma bowl.