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, hearty chickpeas, and a colorful medley of roasted vegetables. The dish is elevated with a bright lemon dressing, promising a delightful balance of savory spices and fresh, roasted flavors in every bite.

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NUTRITION

576kcal
Protein
40.3g
Fat
22g
Carbs
42.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

½ cup Canned Chickpeas

1 cup Mixed Roasted Vegetables

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 tsp Herb & Shawarma Spice Blend

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PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the herb & shawarma spice blend with olive oil and lemon juice.

  • 3

    Coat the chicken breast evenly with the spice mixture. Let it marinate for at least 15 minutes.

  • 4

    Place the chicken on a baking tray and roast in the oven for 18-20 minutes or until fully cooked and slightly charred on the edges.

  • 5

    Meanwhile, spread the mixed vegetables on another baking sheet, drizzle lightly with a bit of olive oil, and season with a pinch of salt and pepper. Roast them in the oven for about 15 minutes until tender and slightly caramelized.

  • 6

    Heat the chickpeas in a small pan until warm, seasoning lightly with extra spices if desired.

  • 7

    Assemble the bowl by slicing the roasted chicken and placing it over a bed of the roasted vegetables. Top with warm chickpeas.

  • 8

    Finish by drizzling any remaining lemon-spice dressing over the bowl and serve.

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, hearty chickpeas, and a colorful medley of roasted vegetables. The dish is elevated with a bright lemon dressing, promising a delightful balance of savory spices and fresh, roasted flavors in every bite.

NUTRITION

576kcal
Protein
40.3g
Fat
22g
Carbs
42.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

½ cup Canned Chickpeas

1 cup Mixed Roasted Vegetables

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 tsp Herb & Shawarma Spice Blend

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the herb & shawarma spice blend with olive oil and lemon juice.

  • 3

    Coat the chicken breast evenly with the spice mixture. Let it marinate for at least 15 minutes.

  • 4

    Place the chicken on a baking tray and roast in the oven for 18-20 minutes or until fully cooked and slightly charred on the edges.

  • 5

    Meanwhile, spread the mixed vegetables on another baking sheet, drizzle lightly with a bit of olive oil, and season with a pinch of salt and pepper. Roast them in the oven for about 15 minutes until tender and slightly caramelized.

  • 6

    Heat the chickpeas in a small pan until warm, seasoning lightly with extra spices if desired.

  • 7

    Assemble the bowl by slicing the roasted chicken and placing it over a bed of the roasted vegetables. Top with warm chickpeas.

  • 8

    Finish by drizzling any remaining lemon-spice dressing over the bowl and serve.