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 this hearty yet light bowl combining tender, herb-spiced chicken breast with a vibrant medley of roasted vegetables and fluffy quinoa. Perfectly seasoned with warm spices and fresh lemon, this dish delivers a delightful mix of textures and flavors that captivate both the palate and the senses.

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NUTRITION

418kcal
Protein
42.4g
Fat
11.8g
Carbs
36.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1/2 cup cooked Zucchini

1/2 cup chopped Red Bell Pepper

1/4 cup chopped Red Onion

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Cumin

1 tsp Paprika

1 tsp Garlic Powder

1 tsp Turmeric

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, combine cumin, paprika, garlic powder, turmeric, salt, and black pepper. Pat the chicken breast dry and rub the spice mix evenly over both sides.

  • 3

    Heat a non-stick skillet over medium-high heat with a drizzle of olive oil, and sear the chicken breast for about 2 minutes per side until browned.

  • 4

    Transfer the seared chicken to a baking dish and roast in the preheated oven for 15-18 minutes until the internal temperature reaches 165°F.

  • 5

    While the chicken is roasting, toss chopped zucchini, red bell pepper, and red onion with a little olive oil, salt, and pepper on a separate baking sheet. Roast the vegetables in the oven for about 15 minutes until tender and slightly caramelized.

  • 6

    Prepare the quinoa according to package instructions if not pre-cooked.

  • 7

    Slice the roasted chicken and assemble your bowl with a base of quinoa topped with the roasted vegetables.

  • 8

    Drizzle fresh lemon juice over the bowl to brighten the flavors before serving.

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 this hearty yet light bowl combining tender, herb-spiced chicken breast with a vibrant medley of roasted vegetables and fluffy quinoa. Perfectly seasoned with warm spices and fresh lemon, this dish delivers a delightful mix of textures and flavors that captivate both the palate and the senses.

NUTRITION

418kcal
Protein
42.4g
Fat
11.8g
Carbs
36.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1/2 cup cooked Zucchini

1/2 cup chopped Red Bell Pepper

1/4 cup chopped Red Onion

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Cumin

1 tsp Paprika

1 tsp Garlic Powder

1 tsp Turmeric

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, combine cumin, paprika, garlic powder, turmeric, salt, and black pepper. Pat the chicken breast dry and rub the spice mix evenly over both sides.

  • 3

    Heat a non-stick skillet over medium-high heat with a drizzle of olive oil, and sear the chicken breast for about 2 minutes per side until browned.

  • 4

    Transfer the seared chicken to a baking dish and roast in the preheated oven for 15-18 minutes until the internal temperature reaches 165°F.

  • 5

    While the chicken is roasting, toss chopped zucchini, red bell pepper, and red onion with a little olive oil, salt, and pepper on a separate baking sheet. Roast the vegetables in the oven for about 15 minutes until tender and slightly caramelized.

  • 6

    Prepare the quinoa according to package instructions if not pre-cooked.

  • 7

    Slice the roasted chicken and assemble your bowl with a base of quinoa topped with the roasted vegetables.

  • 8

    Drizzle fresh lemon juice over the bowl to brighten the flavors before serving.