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 breast served atop a bed of fluffy quinoa and a medley of perfectly roasted vegetables. Infused with warm Middle Eastern spices and a drizzle of olive oil, every bite is a balance of savory flavors and fresh, crisp textures.

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NUTRITION

427kcal
Protein
42.5g
Fat
11.6g
Carbs
39.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Quinoa

1 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1 tsp Olive Oil

1 tsp Ground Cumin

1 tsp Ground Sumac

1 tsp Garlic Powder

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PREPARATION

  • 1

    Preheat the oven to 425°F (220°C) for roasting the vegetables.

  • 2

    In a small bowl, mix together ground cumin, ground sumac, garlic powder, a pinch of salt, and pepper.

  • 3

    Rub the chicken breast with the spice mixture, ensuring an even coating on both sides.

  • 4

    Place the chicken on a baking sheet lined with parchment paper and roast in the oven for 20-25 minutes or until cooked through.

  • 5

    Meanwhile, dice the red bell pepper, zucchini, and red onion. Toss them with olive oil, a pinch of salt, and pepper.

  • 6

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

  • 7

    Prepare the quinoa according to package instructions if not already cooked.

  • 8

    Slice the roasted chicken breast and arrange over a bowl of quinoa. Top with the roasted vegetables.

  • 9

    Drizzle any remaining juices from the chicken or vegetables over the bowl for extra flavor, 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 breast served atop a bed of fluffy quinoa and a medley of perfectly roasted vegetables. Infused with warm Middle Eastern spices and a drizzle of olive oil, every bite is a balance of savory flavors and fresh, crisp textures.

NUTRITION

427kcal
Protein
42.5g
Fat
11.6g
Carbs
39.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Quinoa

1 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1 tsp Olive Oil

1 tsp Ground Cumin

1 tsp Ground Sumac

1 tsp Garlic Powder

PREPARATION

  • 1

    Preheat the oven to 425°F (220°C) for roasting the vegetables.

  • 2

    In a small bowl, mix together ground cumin, ground sumac, garlic powder, a pinch of salt, and pepper.

  • 3

    Rub the chicken breast with the spice mixture, ensuring an even coating on both sides.

  • 4

    Place the chicken on a baking sheet lined with parchment paper and roast in the oven for 20-25 minutes or until cooked through.

  • 5

    Meanwhile, dice the red bell pepper, zucchini, and red onion. Toss them with olive oil, a pinch of salt, and pepper.

  • 6

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

  • 7

    Prepare the quinoa according to package instructions if not already cooked.

  • 8

    Slice the roasted chicken breast and arrange over a bowl of quinoa. Top with the roasted vegetables.

  • 9

    Drizzle any remaining juices from the chicken or vegetables over the bowl for extra flavor, and serve warm.