Garlic-Herb Chicken Shawarma Bowl with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Garlic-Herb Chicken Shawarma Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Garlic-Herb Chicken Shawarma Bowl with Roasted Vegetables

Savor the enticing flavors of garlic and herbs in this vibrant Chicken Shawarma Bowl. Juicy, marinated chicken breast is grilled to perfection and served alongside a colorful medley of roasted zucchini, red bell pepper, and red onion. Drizzled with a tangy tahini-lemon dressing and garnished with fresh parsley, this bowl offers a delightful balance of warm spices, tender meat, and roasted vegetables for a nourishing, clean-eating experience.

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NUTRITION

406kcal
Protein
41.1g
Fat
17.2g
Carbs
19.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium-half Zucchini (approx 100g)

1 medium Red Bell Pepper

1 quarter Red Onion

1 tsp Olive Oil

1 tbsp Tahini

1 tbsp Lemon Juice

0.5 tsp Garlic Powder

0.5 tsp Ground Cumin

0.5 tsp Dried Oregano

Salt & Pepper to taste

2 tbsp Fresh Parsley

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PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the vegetables.

  • 2

    In a small bowl, mix olive oil, lemon juice, garlic powder, ground cumin, dried oregano, salt, and pepper to create a marinade and dressing mixture.

  • 3

    Place the chicken breast in a shallow dish and coat it with half of the marinade. Let it marinate for at least 15-20 minutes.

  • 4

    Chop the zucchini, red bell pepper, and red onion into bite-sized pieces. Toss them in the remaining marinade.

  • 5

    Spread the seasoned vegetables on a baking sheet and roast in the oven for 20-25 minutes, or until tender and slightly charred.

  • 6

    While the vegetables roast, grill the marinated chicken breast on a grill pan or outdoor grill over medium-high heat for about 6-7 minutes per side until thoroughly cooked and juices run clear.

  • 7

    Once cooked, slice the chicken into strips.

  • 8

    Assemble your bowl by placing the roasted vegetables at the base, topping with sliced chicken, and drizzling the tahini (mixed if necessary with a little water for consistency) over the top.

  • 9

    Garnish with fresh parsley and adjust salt and pepper if needed before serving.

Garlic-Herb Chicken Shawarma Bowl with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Garlic-Herb Chicken Shawarma Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Garlic-Herb Chicken Shawarma Bowl with Roasted Vegetables

Savor the enticing flavors of garlic and herbs in this vibrant Chicken Shawarma Bowl. Juicy, marinated chicken breast is grilled to perfection and served alongside a colorful medley of roasted zucchini, red bell pepper, and red onion. Drizzled with a tangy tahini-lemon dressing and garnished with fresh parsley, this bowl offers a delightful balance of warm spices, tender meat, and roasted vegetables for a nourishing, clean-eating experience.

NUTRITION

406kcal
Protein
41.1g
Fat
17.2g
Carbs
19.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium-half Zucchini (approx 100g)

1 medium Red Bell Pepper

1 quarter Red Onion

1 tsp Olive Oil

1 tbsp Tahini

1 tbsp Lemon Juice

0.5 tsp Garlic Powder

0.5 tsp Ground Cumin

0.5 tsp Dried Oregano

Salt & Pepper to taste

2 tbsp Fresh Parsley

PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the vegetables.

  • 2

    In a small bowl, mix olive oil, lemon juice, garlic powder, ground cumin, dried oregano, salt, and pepper to create a marinade and dressing mixture.

  • 3

    Place the chicken breast in a shallow dish and coat it with half of the marinade. Let it marinate for at least 15-20 minutes.

  • 4

    Chop the zucchini, red bell pepper, and red onion into bite-sized pieces. Toss them in the remaining marinade.

  • 5

    Spread the seasoned vegetables on a baking sheet and roast in the oven for 20-25 minutes, or until tender and slightly charred.

  • 6

    While the vegetables roast, grill the marinated chicken breast on a grill pan or outdoor grill over medium-high heat for about 6-7 minutes per side until thoroughly cooked and juices run clear.

  • 7

    Once cooked, slice the chicken into strips.

  • 8

    Assemble your bowl by placing the roasted vegetables at the base, topping with sliced chicken, and drizzling the tahini (mixed if necessary with a little water for consistency) over the top.

  • 9

    Garnish with fresh parsley and adjust salt and pepper if needed before serving.