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 paired with a medley of roasted vegetables, hearty chickpeas, and a zesty tahini-lemon drizzle. Each bite delivers a balance of warm spices, tangy lemon, and the satisfying crunch of fresh, colorful produce, making this dish as nourishing as it is flavorful.

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NUTRITION

389kcal
Protein
37.9g
Fat
17.4g
Carbs
25.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Canned Chickpeas (no salt added)

1/2 medium Red Bell Pepper

1/2 cup Zucchini (sliced)

1/4 medium Red Onion

1 tsp Olive Oil

1 tbsp Tahini

1 tbsp Lemon Juice

1 tsp Shawarma Spice Blend

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F (220°C).

  • 2

    In a bowl, combine the shawarma spice blend with a pinch of salt and pepper. Rub the spice mix onto the chicken breast.

  • 3

    Heat a non-stick skillet over medium-high heat. Add the chicken and sear for 2-3 minutes on each side until lightly browned.

  • 4

    Meanwhile, chop the red bell pepper, zucchini, and red onion. Toss the vegetables with olive oil, salt, and pepper on a baking sheet.

  • 5

    Roast the vegetables in the preheated oven for about 15-20 minutes or until they are tender and slightly charred.

  • 6

    Return the seared chicken to the skillet (or place on a baking sheet) and finish cooking in the oven for an additional 8-10 minutes or until the internal temperature reaches 165°F.

  • 7

    While the chicken finishes cooking, whisk together tahini and lemon juice to make a light dressing.

  • 8

    Slice the cooked chicken and arrange it over a bowl of roasted vegetables and chickpeas.

  • 9

    Drizzle the tahini-lemon sauce over the bowl, and serve warm.

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 paired with a medley of roasted vegetables, hearty chickpeas, and a zesty tahini-lemon drizzle. Each bite delivers a balance of warm spices, tangy lemon, and the satisfying crunch of fresh, colorful produce, making this dish as nourishing as it is flavorful.

NUTRITION

389kcal
Protein
37.9g
Fat
17.4g
Carbs
25.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Canned Chickpeas (no salt added)

1/2 medium Red Bell Pepper

1/2 cup Zucchini (sliced)

1/4 medium Red Onion

1 tsp Olive Oil

1 tbsp Tahini

1 tbsp Lemon Juice

1 tsp Shawarma Spice Blend

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F (220°C).

  • 2

    In a bowl, combine the shawarma spice blend with a pinch of salt and pepper. Rub the spice mix onto the chicken breast.

  • 3

    Heat a non-stick skillet over medium-high heat. Add the chicken and sear for 2-3 minutes on each side until lightly browned.

  • 4

    Meanwhile, chop the red bell pepper, zucchini, and red onion. Toss the vegetables with olive oil, salt, and pepper on a baking sheet.

  • 5

    Roast the vegetables in the preheated oven for about 15-20 minutes or until they are tender and slightly charred.

  • 6

    Return the seared chicken to the skillet (or place on a baking sheet) and finish cooking in the oven for an additional 8-10 minutes or until the internal temperature reaches 165°F.

  • 7

    While the chicken finishes cooking, whisk together tahini and lemon juice to make a light dressing.

  • 8

    Slice the cooked chicken and arrange it over a bowl of roasted vegetables and chickpeas.

  • 9

    Drizzle the tahini-lemon sauce over the bowl, and serve warm.