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 the vibrant flavors of Middle Eastern spices with succulent herb-spiced chicken paired with a colorful medley of roasted vegetables. This flavorful bowl is well-balanced, featuring tender chicken, caramelized bell peppers, zucchini, and red onions, all tossed in a light lemony dressing for a burst of freshness.

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NUTRITION

439kcal
Protein
40.5g
Fat
19.3g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Red Bell Pepper

1 cup sliced Zucchini

1 small Red Onion

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 tsp Garlic Powder

1 tsp Ground Cumin

1 tsp Dried Oregano

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a bowl, toss the chopped red bell pepper, zucchini slices, and red onion wedges with half a tablespoon of olive oil, salt, and pepper.

  • 3

    Spread the vegetables evenly on a baking sheet and roast them in the oven for about 20-25 minutes until they are tender and slightly charred.

  • 4

    Meanwhile, season the chicken breast with garlic powder, ground cumin, dried oregano, salt, and pepper on both sides.

  • 5

    Heat the remaining olive oil in a skillet over medium-high heat. Sear the chicken breast for 4-5 minutes per side until fully cooked and golden brown.

  • 6

    Once cooked, let the chicken rest for a few minutes before slicing it into strips.

  • 7

    In a bowl, combine the roasted vegetables and sliced chicken. Drizzle with lemon juice and give everything a gentle toss to combine the flavors.

  • 8

    Serve the bowl warm, enjoying the blend of herb-infused chicken and vibrant roasted vegetables.

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 the vibrant flavors of Middle Eastern spices with succulent herb-spiced chicken paired with a colorful medley of roasted vegetables. This flavorful bowl is well-balanced, featuring tender chicken, caramelized bell peppers, zucchini, and red onions, all tossed in a light lemony dressing for a burst of freshness.

NUTRITION

439kcal
Protein
40.5g
Fat
19.3g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Red Bell Pepper

1 cup sliced Zucchini

1 small Red Onion

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 tsp Garlic Powder

1 tsp Ground Cumin

1 tsp Dried Oregano

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a bowl, toss the chopped red bell pepper, zucchini slices, and red onion wedges with half a tablespoon of olive oil, salt, and pepper.

  • 3

    Spread the vegetables evenly on a baking sheet and roast them in the oven for about 20-25 minutes until they are tender and slightly charred.

  • 4

    Meanwhile, season the chicken breast with garlic powder, ground cumin, dried oregano, salt, and pepper on both sides.

  • 5

    Heat the remaining olive oil in a skillet over medium-high heat. Sear the chicken breast for 4-5 minutes per side until fully cooked and golden brown.

  • 6

    Once cooked, let the chicken rest for a few minutes before slicing it into strips.

  • 7

    In a bowl, combine the roasted vegetables and sliced chicken. Drizzle with lemon juice and give everything a gentle toss to combine the flavors.

  • 8

    Serve the bowl warm, enjoying the blend of herb-infused chicken and vibrant roasted vegetables.