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

Enjoy a vibrant bowl filled with marinated chicken breast seasoned in a blend of warm herbs and spices, served over a bed of beautifully roasted bell peppers, zucchini, and red onion. This dish brings you a harmonious balance of tender protein with the natural sweetness and crunch of fresh vegetables, finished with a sprinkle of parsley for brightness.

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NUTRITION

331kcal
Protein
38.6g
Fat
9.2g
Carbs
21.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Red Bell Pepper

1 cup Zucchini

1/2 cup Red Onion

1 tsp Olive Oil

1 tsp Mixed Shawarma Spices

1 tbsp Fresh Parsley

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking tray with parchment paper.

  • 2

    In a bowl, mix the chicken breast with the mixed shawarma spices ensuring all surfaces are evenly coated. Set aside to marinate for at least 15 minutes.

  • 3

    Cut the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss the vegetables with olive oil, salt, and a pinch of the shawarma spices.

  • 4

    Spread the vegetables on the prepared baking tray in a single layer and roast in the preheated oven for 20-25 minutes, stirring once halfway through, until tender and slightly charred at the edges.

  • 5

    While the vegetables roast, heat a grill pan over medium-high heat. Grill the marinated chicken breast for about 5-6 minutes per side or until fully cooked and lightly charred.

  • 6

    Slice the grilled chicken into strips and assemble the bowl by layering the roasted vegetables with the chicken slices.

  • 7

    Garnish with freshly chopped 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

Enjoy a vibrant bowl filled with marinated chicken breast seasoned in a blend of warm herbs and spices, served over a bed of beautifully roasted bell peppers, zucchini, and red onion. This dish brings you a harmonious balance of tender protein with the natural sweetness and crunch of fresh vegetables, finished with a sprinkle of parsley for brightness.

NUTRITION

331kcal
Protein
38.6g
Fat
9.2g
Carbs
21.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Red Bell Pepper

1 cup Zucchini

1/2 cup Red Onion

1 tsp Olive Oil

1 tsp Mixed Shawarma Spices

1 tbsp Fresh Parsley

PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking tray with parchment paper.

  • 2

    In a bowl, mix the chicken breast with the mixed shawarma spices ensuring all surfaces are evenly coated. Set aside to marinate for at least 15 minutes.

  • 3

    Cut the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss the vegetables with olive oil, salt, and a pinch of the shawarma spices.

  • 4

    Spread the vegetables on the prepared baking tray in a single layer and roast in the preheated oven for 20-25 minutes, stirring once halfway through, until tender and slightly charred at the edges.

  • 5

    While the vegetables roast, heat a grill pan over medium-high heat. Grill the marinated chicken breast for about 5-6 minutes per side or until fully cooked and lightly charred.

  • 6

    Slice the grilled chicken into strips and assemble the bowl by layering the roasted vegetables with the chicken slices.

  • 7

    Garnish with freshly chopped parsley and serve warm.