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

A vibrant bowl featuring marinated chicken infused with classic shawarma spices, paired with a medley of roasted bell peppers, zucchini, and red onion, served over a bed of brown rice and drizzled with a smooth tahini sauce. This dish balances savory, aromatic spices with the natural sweetness of roasted vegetables for a hearty and satisfying meal.

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NUTRITION

503kcal
Protein
40.4g
Fat
17.9g
Carbs
47g

SERVINGS

1 serving

INGREDIENTS

150 grams Chicken Breast

1 medium Red Bell Pepper

1 cup cooked Zucchini

1 small Red Onion

1/2 cup Brown Rice

1 tablespoon Tahini

1 teaspoon Shawarma Spice Blend

2 teaspoons Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a bowl, toss the chicken breast with the shawarma spice blend and 1 teaspoon olive oil. Allow it to marinate for at least 15 minutes.

  • 3

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss the vegetables with the remaining olive oil, salt, and pepper if desired.

  • 4

    Spread the vegetables on a baking sheet and roast in the oven for 20-25 minutes until they are tender and slightly charred.

  • 5

    Meanwhile, cook the brown rice if not already prepared.

  • 6

    Grill or pan-sear the marinated chicken breast over medium-high heat for about 6-7 minutes per side, or until fully cooked and juices run clear.

  • 7

    Slice the chicken into strips.

  • 8

    Assemble the bowl by layering the brown rice, roasted vegetables, and sliced chicken.

  • 9

    Drizzle with tahini 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

A vibrant bowl featuring marinated chicken infused with classic shawarma spices, paired with a medley of roasted bell peppers, zucchini, and red onion, served over a bed of brown rice and drizzled with a smooth tahini sauce. This dish balances savory, aromatic spices with the natural sweetness of roasted vegetables for a hearty and satisfying meal.

NUTRITION

503kcal
Protein
40.4g
Fat
17.9g
Carbs
47g

SERVINGS

1 serving

INGREDIENTS

150 grams Chicken Breast

1 medium Red Bell Pepper

1 cup cooked Zucchini

1 small Red Onion

1/2 cup Brown Rice

1 tablespoon Tahini

1 teaspoon Shawarma Spice Blend

2 teaspoons Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a bowl, toss the chicken breast with the shawarma spice blend and 1 teaspoon olive oil. Allow it to marinate for at least 15 minutes.

  • 3

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss the vegetables with the remaining olive oil, salt, and pepper if desired.

  • 4

    Spread the vegetables on a baking sheet and roast in the oven for 20-25 minutes until they are tender and slightly charred.

  • 5

    Meanwhile, cook the brown rice if not already prepared.

  • 6

    Grill or pan-sear the marinated chicken breast over medium-high heat for about 6-7 minutes per side, or until fully cooked and juices run clear.

  • 7

    Slice the chicken into strips.

  • 8

    Assemble the bowl by layering the brown rice, roasted vegetables, and sliced chicken.

  • 9

    Drizzle with tahini and serve warm.