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 a medley of roasted vegetables and fluffy quinoa. The dish is elevated by the warm, aromatic spices of shawarma paired with a refreshing Greek yogurt drizzle, creating a balanced and satisfying meal.

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NUTRITION

487kcal
Protein
45.5g
Fat
15.7g
Carbs
40.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Quinoa

1 medium Red Bell Pepper

1 small Zucchini

1/4 medium Red Onion

1/2 cup Cherry Tomatoes

1 tsp Olive Oil (marinade)

1 tsp Olive Oil (drizzle)

1/4 cup Nonfat Greek Yogurt

1 tsp Shawarma Spice Mix

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a bowl, toss the chicken breast with 1 tsp olive oil and the shawarma spice mix until evenly coated.

  • 3

    Place the seasoned chicken on a baking sheet and roast in the oven for 18-20 minutes or until fully cooked.

  • 4

    Meanwhile, chop the red bell pepper, zucchini, red onion, and cherry tomatoes. Toss them with a drizzle of 1 tsp olive oil, salt, and pepper.

  • 5

    Spread the vegetables on another baking sheet and roast in the oven for 15 minutes until tender and slightly charred.

  • 6

    Prepare the quinoa as per package instructions if not already cooked.

  • 7

    Once the chicken and vegetables are ready, slice the chicken into strips.

  • 8

    Assemble the bowl by layering the quinoa, roasted vegetables, and chicken strips. Top with a dollop of nonfat Greek yogurt.

  • 9

    Serve warm and enjoy your nutrient-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 featuring tender herb-spiced chicken paired with a medley of roasted vegetables and fluffy quinoa. The dish is elevated by the warm, aromatic spices of shawarma paired with a refreshing Greek yogurt drizzle, creating a balanced and satisfying meal.

NUTRITION

487kcal
Protein
45.5g
Fat
15.7g
Carbs
40.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Quinoa

1 medium Red Bell Pepper

1 small Zucchini

1/4 medium Red Onion

1/2 cup Cherry Tomatoes

1 tsp Olive Oil (marinade)

1 tsp Olive Oil (drizzle)

1/4 cup Nonfat Greek Yogurt

1 tsp Shawarma Spice Mix

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a bowl, toss the chicken breast with 1 tsp olive oil and the shawarma spice mix until evenly coated.

  • 3

    Place the seasoned chicken on a baking sheet and roast in the oven for 18-20 minutes or until fully cooked.

  • 4

    Meanwhile, chop the red bell pepper, zucchini, red onion, and cherry tomatoes. Toss them with a drizzle of 1 tsp olive oil, salt, and pepper.

  • 5

    Spread the vegetables on another baking sheet and roast in the oven for 15 minutes until tender and slightly charred.

  • 6

    Prepare the quinoa as per package instructions if not already cooked.

  • 7

    Once the chicken and vegetables are ready, slice the chicken into strips.

  • 8

    Assemble the bowl by layering the quinoa, roasted vegetables, and chicken strips. Top with a dollop of nonfat Greek yogurt.

  • 9

    Serve warm and enjoy your nutrient-packed shawarma bowl.