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

A vibrant and satisfying bowl featuring tender herb-spiced chicken, fluffy quinoa, and a colorful medley of roasted vegetables. Finished with a light dollop of plain Greek yogurt and a hint of olive oil, this dish delivers a balance of warm savory spices and fresh, clean flavors.

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NUTRITION

330kcal
Protein
34.7g
Fat
8.2g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Cooked Quinoa

1 cup Mixed Roasted Vegetables

2 tablespoons Plain Greek Yogurt

1/2 teaspoon Extra Virgin Olive Oil

1 teaspoon Herb Shawarma Seasoning

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PREPARATION

  • 1

    Preheat the oven to 425°F. On a baking sheet, toss the mixed vegetables with a light drizzle of olive oil and a pinch of herb shawarma seasoning, then roast for about 20 minutes until tender and slightly caramelized.

  • 2

    Season chicken breast with the remaining herb shawarma seasoning. In a skillet over medium heat, cook the chicken breast for about 6-7 minutes per side until fully cooked and nicely browned.

  • 3

    While the chicken and vegetables are cooking, prepare quinoa as per package directions, ensuring it remains fluffy.

  • 4

    Slice the cooked chicken breast into strips.

  • 5

    Assemble the bowl by layering quinoa at the base, followed by the roasted vegetables, and topping with the sliced chicken.

  • 6

    Finish by adding a dollop of plain Greek yogurt on top for creaminess, and serve immediately.

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

A vibrant and satisfying bowl featuring tender herb-spiced chicken, fluffy quinoa, and a colorful medley of roasted vegetables. Finished with a light dollop of plain Greek yogurt and a hint of olive oil, this dish delivers a balance of warm savory spices and fresh, clean flavors.

NUTRITION

330kcal
Protein
34.7g
Fat
8.2g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Cooked Quinoa

1 cup Mixed Roasted Vegetables

2 tablespoons Plain Greek Yogurt

1/2 teaspoon Extra Virgin Olive Oil

1 teaspoon Herb Shawarma Seasoning

PREPARATION

  • 1

    Preheat the oven to 425°F. On a baking sheet, toss the mixed vegetables with a light drizzle of olive oil and a pinch of herb shawarma seasoning, then roast for about 20 minutes until tender and slightly caramelized.

  • 2

    Season chicken breast with the remaining herb shawarma seasoning. In a skillet over medium heat, cook the chicken breast for about 6-7 minutes per side until fully cooked and nicely browned.

  • 3

    While the chicken and vegetables are cooking, prepare quinoa as per package directions, ensuring it remains fluffy.

  • 4

    Slice the cooked chicken breast into strips.

  • 5

    Assemble the bowl by layering quinoa at the base, followed by the roasted vegetables, and topping with the sliced chicken.

  • 6

    Finish by adding a dollop of plain Greek yogurt on top for creaminess, and serve immediately.