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 in this wholesome Chicken Shawarma Bowl. Juicy, herb-spiced chicken pairs perfectly with a colorful medley of roasted vegetables and crunchy chickpeas, elevating a simple bowl meal into a celebration of aroma and texture.

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NUTRITION

344kcal
Protein
40.5g
Fat
10g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Mixed Vegetables

1/4 cup Roasted Chickpeas

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    In a bowl, toss the mixed vegetables with olive oil, salt, pepper, and a pinch of cumin and paprika.

  • 3

    Spread the vegetables on a baking sheet and roast in the oven for about 15-20 minutes until tender and slightly charred.

  • 4

    Meanwhile, season the chicken breast with a generous mix of shawarma spices (such as cumin, coriander, paprika, garlic powder, and a dash of turmeric) and a squeeze of lemon juice.

  • 5

    Grill or sear the chicken breast on a medium-high heat skillet for about 5-7 minutes per side until fully cooked and nicely charred.

  • 6

    While still warm, slice the chicken into strips.

  • 7

    In a bowl, assemble the dish by placing the roasted vegetables as a base, topping with sliced chicken, and sprinkling the roasted chickpeas over the top.

  • 8

    Garnish with fresh herbs like parsley if desired, and serve warm.

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 in this wholesome Chicken Shawarma Bowl. Juicy, herb-spiced chicken pairs perfectly with a colorful medley of roasted vegetables and crunchy chickpeas, elevating a simple bowl meal into a celebration of aroma and texture.

NUTRITION

344kcal
Protein
40.5g
Fat
10g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Mixed Vegetables

1/4 cup Roasted Chickpeas

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    In a bowl, toss the mixed vegetables with olive oil, salt, pepper, and a pinch of cumin and paprika.

  • 3

    Spread the vegetables on a baking sheet and roast in the oven for about 15-20 minutes until tender and slightly charred.

  • 4

    Meanwhile, season the chicken breast with a generous mix of shawarma spices (such as cumin, coriander, paprika, garlic powder, and a dash of turmeric) and a squeeze of lemon juice.

  • 5

    Grill or sear the chicken breast on a medium-high heat skillet for about 5-7 minutes per side until fully cooked and nicely charred.

  • 6

    While still warm, slice the chicken into strips.

  • 7

    In a bowl, assemble the dish by placing the roasted vegetables as a base, topping with sliced chicken, and sprinkling the roasted chickpeas over the top.

  • 8

    Garnish with fresh herbs like parsley if desired, and serve warm.