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 featuring tender herb-spiced chicken carved with shawarma flavors, served atop a bed of roasted, colorful vegetables and finished with a cool, creamy Greek yogurt sauce drizzled with a hint of tahini. This dish offers a wonderful harmony of savory and tangy notes paired with a splash of citrus, perfect for any meal of the day.

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NUTRITION

350kcal
Protein
44.6g
Fat
11.9g
Carbs
19.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Mixed Bell Peppers

1/2 cup Zucchini

1/4 medium Red Onion

1 tsp Olive Oil

1/4 cup Plain Nonfat Greek Yogurt

1 tsp Tahini

Shawarma Spice Blend (to taste)

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the bell peppers, zucchini, and red onion into bite-sized pieces. Toss them in a small bowl with olive oil, a pinch of salt, and a dash of the shawarma spice blend.

  • 3

    Spread the vegetables on a baking sheet and roast in the oven for about 20 minutes, or until they are tender and slightly charred around the edges.

  • 4

    While the vegetables roast, season the chicken breast generously with the shawarma spice blend and a squeeze of lemon juice.

  • 5

    Heat a skillet over medium-high heat and cook the chicken breast for about 4-5 minutes per side until fully cooked and nicely seared on the outside.

  • 6

    Allow the chicken to rest for a few minutes before slicing it into strips.

  • 7

    In a bowl, layer the roasted vegetables with sliced chicken. Drizzle the Greek yogurt over the top and mix in the tahini for a subtle nutty flavor.

  • 8

    Finish with an extra drizzle of lemon juice if desired, and serve immediately.

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 featuring tender herb-spiced chicken carved with shawarma flavors, served atop a bed of roasted, colorful vegetables and finished with a cool, creamy Greek yogurt sauce drizzled with a hint of tahini. This dish offers a wonderful harmony of savory and tangy notes paired with a splash of citrus, perfect for any meal of the day.

NUTRITION

350kcal
Protein
44.6g
Fat
11.9g
Carbs
19.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Mixed Bell Peppers

1/2 cup Zucchini

1/4 medium Red Onion

1 tsp Olive Oil

1/4 cup Plain Nonfat Greek Yogurt

1 tsp Tahini

Shawarma Spice Blend (to taste)

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the bell peppers, zucchini, and red onion into bite-sized pieces. Toss them in a small bowl with olive oil, a pinch of salt, and a dash of the shawarma spice blend.

  • 3

    Spread the vegetables on a baking sheet and roast in the oven for about 20 minutes, or until they are tender and slightly charred around the edges.

  • 4

    While the vegetables roast, season the chicken breast generously with the shawarma spice blend and a squeeze of lemon juice.

  • 5

    Heat a skillet over medium-high heat and cook the chicken breast for about 4-5 minutes per side until fully cooked and nicely seared on the outside.

  • 6

    Allow the chicken to rest for a few minutes before slicing it into strips.

  • 7

    In a bowl, layer the roasted vegetables with sliced chicken. Drizzle the Greek yogurt over the top and mix in the tahini for a subtle nutty flavor.

  • 8

    Finish with an extra drizzle of lemon juice if desired, and serve immediately.