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 the vibrant flavors of Middle Eastern spices with tender herb-spiced chicken, paired with a medley of roasted vegetables and a bed of fluffy quinoa. This wholesome bowl offers a perfect balance of protein and fiber, delivering a delicious and satisfying meal that appeals to both the palate and your nutritional goals.

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NUTRITION

375kcal
Protein
37.3g
Fat
10.8g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1/4 cup Red Onion

1 tsp Olive Oil

1 tsp Shawarma Spice Blend

1 Garlic Clove

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 425°F. In a small bowl, mix the shawarma spice blend, minced garlic, and lemon juice.

  • 2

    Place the chicken breast on a cutting board and rub the spice mixture evenly over the surface.

  • 3

    Heat a skillet over medium-high heat and sear the chicken for 2-3 minutes on each side to lock in the flavors.

  • 4

    Transfer the seared chicken to a baking dish and roast in the preheated oven for about 12-15 minutes or until the internal temperature reaches 165°F.

  • 5

    Meanwhile, chop the red bell pepper, zucchini, and red onion. Toss them with olive oil, salt, and pepper.

  • 6

    Spread the vegetables on a baking sheet and roast in the oven for 15 minutes or until tender and slightly charred.

  • 7

    Prepare 1/2 cup of cooked quinoa according to package instructions if not pre-cooked.

  • 8

    Slice the roasted chicken and serve over the quinoa, topped with the roasted vegetables.

  • 9

    Finish with an optional drizzle of extra lemon juice or a sprinkle of fresh herbs if available.

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 the vibrant flavors of Middle Eastern spices with tender herb-spiced chicken, paired with a medley of roasted vegetables and a bed of fluffy quinoa. This wholesome bowl offers a perfect balance of protein and fiber, delivering a delicious and satisfying meal that appeals to both the palate and your nutritional goals.

NUTRITION

375kcal
Protein
37.3g
Fat
10.8g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1/4 cup Red Onion

1 tsp Olive Oil

1 tsp Shawarma Spice Blend

1 Garlic Clove

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 425°F. In a small bowl, mix the shawarma spice blend, minced garlic, and lemon juice.

  • 2

    Place the chicken breast on a cutting board and rub the spice mixture evenly over the surface.

  • 3

    Heat a skillet over medium-high heat and sear the chicken for 2-3 minutes on each side to lock in the flavors.

  • 4

    Transfer the seared chicken to a baking dish and roast in the preheated oven for about 12-15 minutes or until the internal temperature reaches 165°F.

  • 5

    Meanwhile, chop the red bell pepper, zucchini, and red onion. Toss them with olive oil, salt, and pepper.

  • 6

    Spread the vegetables on a baking sheet and roast in the oven for 15 minutes or until tender and slightly charred.

  • 7

    Prepare 1/2 cup of cooked quinoa according to package instructions if not pre-cooked.

  • 8

    Slice the roasted chicken and serve over the quinoa, topped with the roasted vegetables.

  • 9

    Finish with an optional drizzle of extra lemon juice or a sprinkle of fresh herbs if available.