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 Middle Eastern spices paired with tender chicken and a medley of roasted vegetables, all served over a light bed of quinoa and fresh spinach. This bowl is beautifully balanced, flavorful, and perfect for a healthy dinner that keeps you energized.

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NUTRITION

379kcal
Protein
41.9g
Fat
10.9g
Carbs
27.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Zucchini

1 cup Spinach

1 tsp Olive Oil

1 tsp Shawarma Spice Blend

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, combine the shawarma spice blend ingredients (cumin, paprika, garlic powder, salt, and pepper). Rub the spice blend evenly over the chicken breast.

  • 3

    Heat a skillet over medium-high heat with the olive oil, and sear the chicken breast for about 2-3 minutes on each side until it’s lightly browned.

  • 4

    Transfer the seared chicken to a baking dish and roast in the preheated oven for 12-15 minutes until cooked through.

  • 5

    While the chicken bakes, toss the red bell pepper and zucchini slices with a pinch of the spice blend and a light drizzle of olive oil. Spread them on a baking sheet and roast in the oven for about 10-12 minutes until tender and slightly charred.

  • 6

    Prepare quinoa according to package instructions if not already cooked.

  • 7

    Assemble your bowl by layering the spinach as the base, followed by quinoa, roasted vegetables, and sliced chicken breast on top.

  • 8

    Drizzle any pan juices over the bowl for extra flavor and enjoy your nutrient-packed meal.

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 Middle Eastern spices paired with tender chicken and a medley of roasted vegetables, all served over a light bed of quinoa and fresh spinach. This bowl is beautifully balanced, flavorful, and perfect for a healthy dinner that keeps you energized.

NUTRITION

379kcal
Protein
41.9g
Fat
10.9g
Carbs
27.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Zucchini

1 cup Spinach

1 tsp Olive Oil

1 tsp Shawarma Spice Blend

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, combine the shawarma spice blend ingredients (cumin, paprika, garlic powder, salt, and pepper). Rub the spice blend evenly over the chicken breast.

  • 3

    Heat a skillet over medium-high heat with the olive oil, and sear the chicken breast for about 2-3 minutes on each side until it’s lightly browned.

  • 4

    Transfer the seared chicken to a baking dish and roast in the preheated oven for 12-15 minutes until cooked through.

  • 5

    While the chicken bakes, toss the red bell pepper and zucchini slices with a pinch of the spice blend and a light drizzle of olive oil. Spread them on a baking sheet and roast in the oven for about 10-12 minutes until tender and slightly charred.

  • 6

    Prepare quinoa according to package instructions if not already cooked.

  • 7

    Assemble your bowl by layering the spinach as the base, followed by quinoa, roasted vegetables, and sliced chicken breast on top.

  • 8

    Drizzle any pan juices over the bowl for extra flavor and enjoy your nutrient-packed meal.