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

A vibrant bowl featuring tender herb-spiced chicken breast paired with a colorful medley of roasted bell peppers, zucchini, and red onion, served over a light bed of quinoa. This dish is packed with subtle Middle Eastern spices that dance on the palate while keeping the macros in check.

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NUTRITION

338kcal
Protein
39.3g
Fat
10.0g
Carbs
22.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1 tsp Olive Oil

1/4 cup Cooked Quinoa

Assorted Herbs & Spices (Cumin, Paprika, Garlic Powder)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, mix cumin, paprika, garlic powder, salt, and pepper to create a spice rub.

  • 3

    Pat the chicken breast dry and coat it evenly with half of the spice mix.

  • 4

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces and toss them with olive oil and the remaining spice mix.

  • 5

    Place the seasoned chicken and vegetables on a baking sheet. Roast in the oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.

  • 6

    While roasting, prepare the quinoa if not already cooked.

  • 7

    Slice the chicken and assemble your bowl by layering quinoa, roasted vegetables, and sliced chicken.

  • 8

    Serve warm and enjoy your nutrient-packed, herb-spiced 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

A vibrant bowl featuring tender herb-spiced chicken breast paired with a colorful medley of roasted bell peppers, zucchini, and red onion, served over a light bed of quinoa. This dish is packed with subtle Middle Eastern spices that dance on the palate while keeping the macros in check.

NUTRITION

338kcal
Protein
39.3g
Fat
10.0g
Carbs
22.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1 tsp Olive Oil

1/4 cup Cooked Quinoa

Assorted Herbs & Spices (Cumin, Paprika, Garlic Powder)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, mix cumin, paprika, garlic powder, salt, and pepper to create a spice rub.

  • 3

    Pat the chicken breast dry and coat it evenly with half of the spice mix.

  • 4

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces and toss them with olive oil and the remaining spice mix.

  • 5

    Place the seasoned chicken and vegetables on a baking sheet. Roast in the oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.

  • 6

    While roasting, prepare the quinoa if not already cooked.

  • 7

    Slice the chicken and assemble your bowl by layering quinoa, roasted vegetables, and sliced chicken.

  • 8

    Serve warm and enjoy your nutrient-packed, herb-spiced shawarma bowl.