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 tender herb-spiced chicken breast paired with warm, roasted vegetables and a bed of fluffy quinoa. Infused with traditional shawarma spices and finished with a drizzle of olive oil, this dish offers a hearty yet balanced meal perfect for dinner.

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NUTRITION

392kcal
Protein
41.2g
Fat
11.1g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Quinoa

1 cup Mixed Roasted Vegetables

1 tsp Olive Oil

1 tsp Shawarma Spice Blend

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PREPARATION

  • 1

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

  • 2

    Toss chopped bell peppers, zucchini, and red onion with olive oil, salt, and a pinch of the shawarma spice blend. Spread on a baking sheet and roast for 20-25 minutes until tender and slightly charred.

  • 3

    Season the chicken breast with the remaining shawarma spice blend, ensuring a thorough coating on both sides.

  • 4

    Heat a non-stick skillet over medium-high heat and cook the chicken for 5-7 minutes per side until fully cooked and nicely browned.

  • 5

    Prepare quinoa as per package instructions if not pre-cooked.

  • 6

    Assemble the bowl by layering quinoa at the base, topping with sliced chicken breast and roasted vegetables.

  • 7

    Finish with an optional drizzle of olive oil and a squeeze of lemon if desired for extra brightness.

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 tender herb-spiced chicken breast paired with warm, roasted vegetables and a bed of fluffy quinoa. Infused with traditional shawarma spices and finished with a drizzle of olive oil, this dish offers a hearty yet balanced meal perfect for dinner.

NUTRITION

392kcal
Protein
41.2g
Fat
11.1g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Quinoa

1 cup Mixed Roasted Vegetables

1 tsp Olive Oil

1 tsp Shawarma Spice Blend

PREPARATION

  • 1

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

  • 2

    Toss chopped bell peppers, zucchini, and red onion with olive oil, salt, and a pinch of the shawarma spice blend. Spread on a baking sheet and roast for 20-25 minutes until tender and slightly charred.

  • 3

    Season the chicken breast with the remaining shawarma spice blend, ensuring a thorough coating on both sides.

  • 4

    Heat a non-stick skillet over medium-high heat and cook the chicken for 5-7 minutes per side until fully cooked and nicely browned.

  • 5

    Prepare quinoa as per package instructions if not pre-cooked.

  • 6

    Assemble the bowl by layering quinoa at the base, topping with sliced chicken breast and roasted vegetables.

  • 7

    Finish with an optional drizzle of olive oil and a squeeze of lemon if desired for extra brightness.