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 a vibrant bowl featuring tender herb-spiced chicken paired with a colorful mix of roasted bell pepper, zucchini, and red onion, complemented by hearty chickpeas. This dish melds Middle Eastern flavors with a clean, modern twist, perfect for a balanced dinner.

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NUTRITION

453kcal
Protein
45.1g
Fat
13.1g
Carbs
37.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Chickpeas, cooked

1 Red Bell Pepper

1/2 medium Zucchini

1/4 cup Red Onion, chopped

1/2 tbsp Olive Oil

1 tsp Shawarma Spice Blend

1 tbsp Fresh Parsley

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, mix the shawarma spice blend with olive oil.

  • 3

    Coat the chicken breast evenly with the spice mixture. Let it marinate for 10-15 minutes.

  • 4

    On a baking sheet lined with parchment paper, arrange chopped red bell pepper, zucchini slices, and red onion. Drizzle a little extra olive oil if desired, and sprinkle a pinch of salt and additional spices.

  • 5

    Place the chicken breast on the baking sheet with the vegetables. Roast in the preheated oven for 20-25 minutes until the chicken is cooked through and the vegetables are tender and slightly charred.

  • 6

    While roasting, rinse the chickpeas and, if preferred, warm them up in a small pan with a dash of spice blend.

  • 7

    Once cooked, slice the chicken breast and assemble your bowl by layering the roasted vegetables, chickpeas, and chicken slices.

  • 8

    Garnish with fresh parsley 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 a vibrant bowl featuring tender herb-spiced chicken paired with a colorful mix of roasted bell pepper, zucchini, and red onion, complemented by hearty chickpeas. This dish melds Middle Eastern flavors with a clean, modern twist, perfect for a balanced dinner.

NUTRITION

453kcal
Protein
45.1g
Fat
13.1g
Carbs
37.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Chickpeas, cooked

1 Red Bell Pepper

1/2 medium Zucchini

1/4 cup Red Onion, chopped

1/2 tbsp Olive Oil

1 tsp Shawarma Spice Blend

1 tbsp Fresh Parsley

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, mix the shawarma spice blend with olive oil.

  • 3

    Coat the chicken breast evenly with the spice mixture. Let it marinate for 10-15 minutes.

  • 4

    On a baking sheet lined with parchment paper, arrange chopped red bell pepper, zucchini slices, and red onion. Drizzle a little extra olive oil if desired, and sprinkle a pinch of salt and additional spices.

  • 5

    Place the chicken breast on the baking sheet with the vegetables. Roast in the preheated oven for 20-25 minutes until the chicken is cooked through and the vegetables are tender and slightly charred.

  • 6

    While roasting, rinse the chickpeas and, if preferred, warm them up in a small pan with a dash of spice blend.

  • 7

    Once cooked, slice the chicken breast and assemble your bowl by layering the roasted vegetables, chickpeas, and chicken slices.

  • 8

    Garnish with fresh parsley and serve warm.