Garlic-Herb Chicken Shawarma Bowl with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Garlic-Herb Chicken Shawarma Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Garlic-Herb Chicken Shawarma Bowl with Roasted Vegetables

Savor the vibrant flavors of tangy lemon, garlic, and fresh herbs in this nourishing Chicken Shawarma Bowl. Juicy, marinated chicken breast pairs perfectly with a medley of roasted bell peppers, zucchini, and red onions atop a bed of light cauliflower rice for a wholesome, satisfying meal.

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NUTRITION

379kcal
Protein
47.3g
Fat
10g
Carbs
20.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 tsp Olive Oil

1 cup Mixed Roasted Vegetables

1/2 cup Cauliflower Rice

1 clove Garlic, minced

1 tbsp Lemon Juice

1 tbsp Fresh Herbs (Parsley & Cilantro)

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PREPARATION

  • 1

    Preheat your oven to 425°F. In a small bowl, combine minced garlic, lemon juice, fresh herbs, a pinch of salt, and pepper.

  • 2

    Place the chicken breast in a shallow dish and rub with half of the garlic-herb mixture. Let it marinate at room temperature for at least 15 minutes.

  • 3

    Meanwhile, toss the mixed vegetables with olive oil, salt, and pepper on a baking sheet. Roast in the oven for 20-25 minutes until tender and slightly charred.

  • 4

    Sear the marinated chicken breast in a skillet over medium-high heat for 2-3 minutes per side to develop a golden crust. Then, transfer to the oven and bake for an additional 8-10 minutes until fully cooked.

  • 5

    Warm the cauliflower rice in a skillet over medium heat for 3-4 minutes, seasoning lightly with salt and pepper.

  • 6

    Assemble your bowl by layering the cauliflower rice as the base, topping with sliced chicken and the roasted vegetables. Drizzle any remaining garlic-herb dressing over the top.

Garlic-Herb Chicken Shawarma Bowl with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Garlic-Herb Chicken Shawarma Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Garlic-Herb Chicken Shawarma Bowl with Roasted Vegetables

Savor the vibrant flavors of tangy lemon, garlic, and fresh herbs in this nourishing Chicken Shawarma Bowl. Juicy, marinated chicken breast pairs perfectly with a medley of roasted bell peppers, zucchini, and red onions atop a bed of light cauliflower rice for a wholesome, satisfying meal.

NUTRITION

379kcal
Protein
47.3g
Fat
10g
Carbs
20.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 tsp Olive Oil

1 cup Mixed Roasted Vegetables

1/2 cup Cauliflower Rice

1 clove Garlic, minced

1 tbsp Lemon Juice

1 tbsp Fresh Herbs (Parsley & Cilantro)

PREPARATION

  • 1

    Preheat your oven to 425°F. In a small bowl, combine minced garlic, lemon juice, fresh herbs, a pinch of salt, and pepper.

  • 2

    Place the chicken breast in a shallow dish and rub with half of the garlic-herb mixture. Let it marinate at room temperature for at least 15 minutes.

  • 3

    Meanwhile, toss the mixed vegetables with olive oil, salt, and pepper on a baking sheet. Roast in the oven for 20-25 minutes until tender and slightly charred.

  • 4

    Sear the marinated chicken breast in a skillet over medium-high heat for 2-3 minutes per side to develop a golden crust. Then, transfer to the oven and bake for an additional 8-10 minutes until fully cooked.

  • 5

    Warm the cauliflower rice in a skillet over medium heat for 3-4 minutes, seasoning lightly with salt and pepper.

  • 6

    Assemble your bowl by layering the cauliflower rice as the base, topping with sliced chicken and the roasted vegetables. Drizzle any remaining garlic-herb dressing over the top.