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 tender, herb-infused chicken paired with a vibrant medley of roasted vegetables, all elevated by warm spices. This bowl offers a perfect blend of savory and aromatic flavors, delivering a balanced meal that's both nourishing and satisfying.

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NUTRITION

432kcal
Protein
54.1g
Fat
14.2g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Zucchini

1 medium Red Bell Pepper

1/2 medium Red Onion

1/2 tbsp Olive Oil

2 tsp Spice Blend (Cumin, Paprika, Turmeric, Garlic Powder, Salt, Pepper)

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PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the spice blend ingredients together.

  • 3

    Pat the chicken breast dry and rub generously with half of the spice blend.

  • 4

    Slice the zucchini, red bell pepper, and red onion into bite-sized pieces. Toss the vegetables with olive oil and the remaining spice blend.

  • 5

    Arrange the vegetables on a baking sheet in a single layer. Roast in the oven for about 20-25 minutes until tender and slightly charred, stirring halfway through.

  • 6

    While the vegetables are roasting, heat a skillet over medium-high heat. Sear the spiced chicken breast for about 5-6 minutes per side until fully cooked and juices run clear.

  • 7

    Let the chicken rest for a few minutes before slicing.

  • 8

    Assemble the bowl by placing sliced chicken over a bed of roasted vegetables. Optionally, drizzle with a squeeze of lemon for added 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 tender, herb-infused chicken paired with a vibrant medley of roasted vegetables, all elevated by warm spices. This bowl offers a perfect blend of savory and aromatic flavors, delivering a balanced meal that's both nourishing and satisfying.

NUTRITION

432kcal
Protein
54.1g
Fat
14.2g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Zucchini

1 medium Red Bell Pepper

1/2 medium Red Onion

1/2 tbsp Olive Oil

2 tsp Spice Blend (Cumin, Paprika, Turmeric, Garlic Powder, Salt, Pepper)

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the spice blend ingredients together.

  • 3

    Pat the chicken breast dry and rub generously with half of the spice blend.

  • 4

    Slice the zucchini, red bell pepper, and red onion into bite-sized pieces. Toss the vegetables with olive oil and the remaining spice blend.

  • 5

    Arrange the vegetables on a baking sheet in a single layer. Roast in the oven for about 20-25 minutes until tender and slightly charred, stirring halfway through.

  • 6

    While the vegetables are roasting, heat a skillet over medium-high heat. Sear the spiced chicken breast for about 5-6 minutes per side until fully cooked and juices run clear.

  • 7

    Let the chicken rest for a few minutes before slicing.

  • 8

    Assemble the bowl by placing sliced chicken over a bed of roasted vegetables. Optionally, drizzle with a squeeze of lemon for added brightness.