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

Enjoy a vibrant bowl featuring tender herb-spiced chicken paired with fluffy quinoa and a medley of oven-roasted vegetables. The aromatic spices and fresh lemon juice bring a burst of flavor to this balanced meal, perfectly suited for a nourishing dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

397kcal
Protein
43.8g
Fat
10.8g
Carbs
33.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Cooked Quinoa

1 cup Mixed Roasted Vegetables

1 tsp Olive Oil

1 Tbsp Fresh Lemon Juice

Herb and Spice Blend

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a bowl, combine the herb and spice blend (garlic powder, cumin, coriander, paprika, salt, and pepper) with a drizzle of olive oil and fresh lemon juice.

  • 3

    Pat the chicken breast dry and rub the spice mixture evenly over the surface.

  • 4

    Place the chicken breast on a baking tray lined with parchment paper and roast in the oven for 20-25 minutes, or until the internal temperature reaches 165°F.

  • 5

    While the chicken is roasting, chop mixed vegetables (bell pepper, zucchini, red onion) and toss them with a bit of olive oil, salt, and pepper. Spread on another baking sheet and roast for about 15-20 minutes until tender and slightly charred.

  • 6

    Prepare cooked quinoa according to package instructions if not pre-cooked.

  • 7

    Slice the roasted chicken into strips and assemble the bowl by layering quinoa, roasted vegetables, and chicken. Drizzle a little extra lemon juice over the top if desired.

  • 8

    Serve immediately and enjoy your balanced, protein-rich shawarma bowl.

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

Enjoy a vibrant bowl featuring tender herb-spiced chicken paired with fluffy quinoa and a medley of oven-roasted vegetables. The aromatic spices and fresh lemon juice bring a burst of flavor to this balanced meal, perfectly suited for a nourishing dinner.

NUTRITION

397kcal
Protein
43.8g
Fat
10.8g
Carbs
33.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Cooked Quinoa

1 cup Mixed Roasted Vegetables

1 tsp Olive Oil

1 Tbsp Fresh Lemon Juice

Herb and Spice Blend

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a bowl, combine the herb and spice blend (garlic powder, cumin, coriander, paprika, salt, and pepper) with a drizzle of olive oil and fresh lemon juice.

  • 3

    Pat the chicken breast dry and rub the spice mixture evenly over the surface.

  • 4

    Place the chicken breast on a baking tray lined with parchment paper and roast in the oven for 20-25 minutes, or until the internal temperature reaches 165°F.

  • 5

    While the chicken is roasting, chop mixed vegetables (bell pepper, zucchini, red onion) and toss them with a bit of olive oil, salt, and pepper. Spread on another baking sheet and roast for about 15-20 minutes until tender and slightly charred.

  • 6

    Prepare cooked quinoa according to package instructions if not pre-cooked.

  • 7

    Slice the roasted chicken into strips and assemble the bowl by layering quinoa, roasted vegetables, and chicken. Drizzle a little extra lemon juice over the top if desired.

  • 8

    Serve immediately and enjoy your balanced, protein-rich shawarma bowl.