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 medley of roasted vegetables and a tangy nonfat Greek yogurt sauce. This wholesome and balanced bowl is infused with aromatic spices reminiscent of classic shawarma, elevated by the natural sweetness of roasted red bell peppers, zucchini, and red onions.

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NUTRITION

325kcal
Protein
42.3g
Fat
9.1g
Carbs
24.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Red Bell Pepper

1 cup Zucchini

1/2 cup Red Onion

1/4 cup Nonfat Greek Yogurt

1 tsp Olive Oil

Shawarma Spices

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a small bowl, mix together the shawarma spices (cumin, paprika, garlic powder, turmeric, salt, and pepper).

  • 3

    Pat the chicken breast dry and coat evenly with the spice mixture.

  • 4

    Heat a grill pan or skillet over medium-high heat and cook the chicken for about 5-6 minutes per side until fully cooked and nicely charred. Once cooked, let it rest for a few minutes before slicing.

  • 5

    Chop red bell pepper, zucchini, and red onion into bite-sized pieces. Toss the vegetables with a drizzle of olive oil, a pinch of salt, and extra spices if desired.

  • 6

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

  • 7

    In a bowl, combine the sliced chicken and roasted vegetables. Top with a dollop of nonfat Greek yogurt to add creaminess and tang.

  • 8

    Serve immediately and enjoy your flavorful and nutritious shawarma bowl.

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 medley of roasted vegetables and a tangy nonfat Greek yogurt sauce. This wholesome and balanced bowl is infused with aromatic spices reminiscent of classic shawarma, elevated by the natural sweetness of roasted red bell peppers, zucchini, and red onions.

NUTRITION

325kcal
Protein
42.3g
Fat
9.1g
Carbs
24.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Red Bell Pepper

1 cup Zucchini

1/2 cup Red Onion

1/4 cup Nonfat Greek Yogurt

1 tsp Olive Oil

Shawarma Spices

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a small bowl, mix together the shawarma spices (cumin, paprika, garlic powder, turmeric, salt, and pepper).

  • 3

    Pat the chicken breast dry and coat evenly with the spice mixture.

  • 4

    Heat a grill pan or skillet over medium-high heat and cook the chicken for about 5-6 minutes per side until fully cooked and nicely charred. Once cooked, let it rest for a few minutes before slicing.

  • 5

    Chop red bell pepper, zucchini, and red onion into bite-sized pieces. Toss the vegetables with a drizzle of olive oil, a pinch of salt, and extra spices if desired.

  • 6

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

  • 7

    In a bowl, combine the sliced chicken and roasted vegetables. Top with a dollop of nonfat Greek yogurt to add creaminess and tang.

  • 8

    Serve immediately and enjoy your flavorful and nutritious shawarma bowl.