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 succulent herb-spiced grilled chicken paired with a colorful medley of roasted bell peppers, zucchini, and cherry tomatoes atop a bed of fresh spinach. This dish combines warm Middle Eastern spices and a drizzle of olive oil for a wholesome, balanced meal that tantalizes the senses.

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NUTRITION

342kcal
Protein
40.1g
Fat
10.2g
Carbs
23.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Red Bell Pepper

1/2 medium Zucchini

1/2 cup Cherry Tomatoes

1/4 small Red Onion

1 cup Fresh Spinach

1 teaspoon Olive Oil

1 teaspoon Cumin

1 teaspoon Paprika

1 teaspoon Garlic Powder

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a bowl, toss the chopped red bell pepper, zucchini slices, cherry tomatoes, and red onion with olive oil, cumin, paprika, garlic powder, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast for 18-20 minutes until tender and slightly charred.

  • 4

    While the vegetables are roasting, season the chicken breast with a pinch of cumin, paprika, garlic powder, salt, and pepper.

  • 5

    Grill or pan-sear the chicken breast over medium heat for about 6-7 minutes per side until thoroughly cooked and nicely browned.

  • 6

    Let the chicken rest for 5 minutes before slicing it thinly.

  • 7

    Assemble the bowl by layering fresh spinach at the base, then add the roasted vegetables and sliced chicken on top.

  • 8

    Drizzle with a little extra olive oil if desired 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 featuring succulent herb-spiced grilled chicken paired with a colorful medley of roasted bell peppers, zucchini, and cherry tomatoes atop a bed of fresh spinach. This dish combines warm Middle Eastern spices and a drizzle of olive oil for a wholesome, balanced meal that tantalizes the senses.

NUTRITION

342kcal
Protein
40.1g
Fat
10.2g
Carbs
23.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Red Bell Pepper

1/2 medium Zucchini

1/2 cup Cherry Tomatoes

1/4 small Red Onion

1 cup Fresh Spinach

1 teaspoon Olive Oil

1 teaspoon Cumin

1 teaspoon Paprika

1 teaspoon Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a bowl, toss the chopped red bell pepper, zucchini slices, cherry tomatoes, and red onion with olive oil, cumin, paprika, garlic powder, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast for 18-20 minutes until tender and slightly charred.

  • 4

    While the vegetables are roasting, season the chicken breast with a pinch of cumin, paprika, garlic powder, salt, and pepper.

  • 5

    Grill or pan-sear the chicken breast over medium heat for about 6-7 minutes per side until thoroughly cooked and nicely browned.

  • 6

    Let the chicken rest for 5 minutes before slicing it thinly.

  • 7

    Assemble the bowl by layering fresh spinach at the base, then add the roasted vegetables and sliced chicken on top.

  • 8

    Drizzle with a little extra olive oil if desired and serve warm.