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 the vibrant flavors of tender herb-spiced chicken paired with a colorful medley of roasted vegetables and a hearty base of fluffy quinoa. This bowl is drizzled with a touch of olive oil and aromatic spices to evoke the authentic taste of shawarma in a balanced, nutritious meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

424kcal
Protein
42.4g
Fat
11.2g
Carbs
37.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 small Red Onion

1 tsp Olive Oil

1/2 cup Cooked Quinoa

1 tsp Ground Cumin

1 tsp Ground Paprika

1 tsp Garlic Powder

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a bowl, mix the chicken breast with ground cumin, paprika, garlic powder, salt, and pepper until evenly coated.

  • 3

    Place the chicken on a baking sheet lined with parchment paper and roast in the oven for 18-20 minutes or until cooked through.

  • 4

    While the chicken roasts, chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss them in a small bowl with olive oil, salt, and pepper.

  • 5

    Spread the vegetables on another baking sheet and roast in the oven for 15-18 minutes until tender and slightly charred.

  • 6

    Prepare the bowl by placing the cooked quinoa as the base. Slice the roasted chicken and arrange it over the quinoa, then top with the roasted vegetables.

  • 7

    Finish by drizzling any remaining juices over the bowl for extra flavor. Serve warm and enjoy.

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 the vibrant flavors of tender herb-spiced chicken paired with a colorful medley of roasted vegetables and a hearty base of fluffy quinoa. This bowl is drizzled with a touch of olive oil and aromatic spices to evoke the authentic taste of shawarma in a balanced, nutritious meal.

NUTRITION

424kcal
Protein
42.4g
Fat
11.2g
Carbs
37.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 small Red Onion

1 tsp Olive Oil

1/2 cup Cooked Quinoa

1 tsp Ground Cumin

1 tsp Ground Paprika

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a bowl, mix the chicken breast with ground cumin, paprika, garlic powder, salt, and pepper until evenly coated.

  • 3

    Place the chicken on a baking sheet lined with parchment paper and roast in the oven for 18-20 minutes or until cooked through.

  • 4

    While the chicken roasts, chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss them in a small bowl with olive oil, salt, and pepper.

  • 5

    Spread the vegetables on another baking sheet and roast in the oven for 15-18 minutes until tender and slightly charred.

  • 6

    Prepare the bowl by placing the cooked quinoa as the base. Slice the roasted chicken and arrange it over the quinoa, then top with the roasted vegetables.

  • 7

    Finish by drizzling any remaining juices over the bowl for extra flavor. Serve warm and enjoy.