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 perfectly spiced chicken breast paired with a medley of roasted red bell pepper, zucchini, and red onion, tossed with a hint of olive oil and finished with a sprinkle of fresh parsley. Enjoy a mildly aromatic and satisfying dish that's both wholesome and energizing.

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NUTRITION

332kcal
Protein
35.9g
Fat
9.9g
Carbs
25.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Red Bell Pepper

1 small Zucchini

1/4 medium Red Onion

1 tsp Olive Oil

1/4 cup Cooked Quinoa

1 tsp Shawarma Spice Blend

1 tbsp Fresh Parsley

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a bowl, combine the shawarma spice blend with a drizzle of olive oil. Add the chicken breast and toss to evenly coat with spices.

  • 3

    Place the seasoned chicken on a baking tray lined with parchment paper.

  • 4

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss them lightly in olive oil, salt, and pepper.

  • 5

    Spread the vegetables on another baking tray and roast them in the oven alongside the chicken for about 20-25 minutes, until tender and slightly caramelized.

  • 6

    While the chicken and vegetables roast, prepare 1/4 cup of cooked quinoa if not already cooked.

  • 7

    Remove the chicken from the oven once fully cooked and let it rest for a few minutes before slicing.

  • 8

    Assemble your bowl with a base of quinoa, topped with sliced chicken and roasted vegetables. Garnish with fresh parsley and enjoy your flavorful, balanced 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 perfectly spiced chicken breast paired with a medley of roasted red bell pepper, zucchini, and red onion, tossed with a hint of olive oil and finished with a sprinkle of fresh parsley. Enjoy a mildly aromatic and satisfying dish that's both wholesome and energizing.

NUTRITION

332kcal
Protein
35.9g
Fat
9.9g
Carbs
25.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Red Bell Pepper

1 small Zucchini

1/4 medium Red Onion

1 tsp Olive Oil

1/4 cup Cooked Quinoa

1 tsp Shawarma Spice Blend

1 tbsp Fresh Parsley

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a bowl, combine the shawarma spice blend with a drizzle of olive oil. Add the chicken breast and toss to evenly coat with spices.

  • 3

    Place the seasoned chicken on a baking tray lined with parchment paper.

  • 4

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss them lightly in olive oil, salt, and pepper.

  • 5

    Spread the vegetables on another baking tray and roast them in the oven alongside the chicken for about 20-25 minutes, until tender and slightly caramelized.

  • 6

    While the chicken and vegetables roast, prepare 1/4 cup of cooked quinoa if not already cooked.

  • 7

    Remove the chicken from the oven once fully cooked and let it rest for a few minutes before slicing.

  • 8

    Assemble your bowl with a base of quinoa, topped with sliced chicken and roasted vegetables. Garnish with fresh parsley and enjoy your flavorful, balanced Shawarma Bowl.