YOUR SOLIN GENERATED RECIPE
Herb-Spiced Chicken Shawarma Bowl with Roasted Vegetables
Savor the vibrant flavors of marinated chicken breast spiced with a blend of herbaceous shawarma spices, paired with a medley of oven-roasted vegetables and a light quinoa base. Finished with a zesty Greek yogurt drizzle and a squeeze of fresh lemon, this bowl is a balanced fusion of lean protein, wholesome carbs, and aromatic seasonings – perfect for a nourishing meal.
INGREDIENTS
5 oz Chicken Breast
1 tsp Olive Oil
1/2 cup sliced Zucchini
1/2 cup sliced Red Bell Pepper
1/4 cup sliced Red Onion
1/3 cup Cooked Quinoa
2 tbsp Non-Fat Greek Yogurt
1 tsp Lemon Juice
1 tsp Shawarma Spice Mix
PREPARATION
Preheat the oven to 425°F.
In a bowl, combine the chicken breast with olive oil and shawarma spice mix. Ensure the chicken is evenly coated with the spices.
Place the seasoned chicken on a baking sheet lined with parchment paper and bake for 18-20 minutes, or until fully cooked and slightly crisp on the edges.
While the chicken bakes, prepare the vegetables. Toss the sliced zucchini, red bell pepper, and red onion with a splash of olive oil, salt, and pepper on another baking sheet.
Roast the vegetables in the oven for about 15 minutes until they are tender and slightly charred, stirring halfway through.
Warm the cooked quinoa if needed, and assemble your bowl by placing the quinoa as the base.
Slice the cooked chicken and arrange it over the quinoa, then add the roasted vegetables.
Drizzle with non-fat Greek yogurt and a squeeze of fresh lemon juice for a bright finish.
Serve immediately and enjoy your balanced, flavorful shawarma bowl.