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 of marinated herb-spiced chicken paired with a colorful medley of roasted vegetables, accented with a light drizzle of olive oil and a refreshing dollop of creamy tzatziki over a bed of quinoa. This dish harmonizes Middle Eastern-inspired flavors with a nutritious balance perfect for a satisfying dinner.

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NUTRITION

413kcal
Protein
43.2g
Fat
12.4g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Red Bell Pepper

1 small Zucchini

1/4 medium Red Onion

1 tsp Olive Oil

2 tbsp Tzatziki Sauce

1/3 cup Cooked Quinoa

1 tsp Shawarma Spice Mix

1 tbsp Lemon Juice

1 clove Minced Garlic

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a small bowl, combine the shawarma spice mix, lemon juice, minced garlic, and olive oil.

  • 3

    Coat the chicken breast with the spice mixture and let it marinate for at least 15 minutes.

  • 4

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss with a little olive oil, salt, and pepper.

  • 5

    Arrange the vegetables on a baking sheet and roast in the preheated oven for about 20-25 minutes, until tender and slightly caramelized.

  • 6

    While the vegetables roast, heat a grill pan over medium-high heat and grill the chicken breast for about 6-7 minutes per side or until fully cooked.

  • 7

    Slice the grilled chicken into strips.

  • 8

    Assemble the bowl by placing the cooked quinoa as the base, topping with the roasted vegetables and grilled chicken.

  • 9

    Finish with a drizzle of tzatziki sauce over the bowl.

  • 10

    Serve immediately and enjoy your nutritious, flavor-packed 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 of marinated herb-spiced chicken paired with a colorful medley of roasted vegetables, accented with a light drizzle of olive oil and a refreshing dollop of creamy tzatziki over a bed of quinoa. This dish harmonizes Middle Eastern-inspired flavors with a nutritious balance perfect for a satisfying dinner.

NUTRITION

413kcal
Protein
43.2g
Fat
12.4g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Red Bell Pepper

1 small Zucchini

1/4 medium Red Onion

1 tsp Olive Oil

2 tbsp Tzatziki Sauce

1/3 cup Cooked Quinoa

1 tsp Shawarma Spice Mix

1 tbsp Lemon Juice

1 clove Minced Garlic

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a small bowl, combine the shawarma spice mix, lemon juice, minced garlic, and olive oil.

  • 3

    Coat the chicken breast with the spice mixture and let it marinate for at least 15 minutes.

  • 4

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss with a little olive oil, salt, and pepper.

  • 5

    Arrange the vegetables on a baking sheet and roast in the preheated oven for about 20-25 minutes, until tender and slightly caramelized.

  • 6

    While the vegetables roast, heat a grill pan over medium-high heat and grill the chicken breast for about 6-7 minutes per side or until fully cooked.

  • 7

    Slice the grilled chicken into strips.

  • 8

    Assemble the bowl by placing the cooked quinoa as the base, topping with the roasted vegetables and grilled chicken.

  • 9

    Finish with a drizzle of tzatziki sauce over the bowl.

  • 10

    Serve immediately and enjoy your nutritious, flavor-packed shawarma bowl.