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 a vibrant bowl featuring tender, herb-spiced chicken paired with a medley of roasted red bell pepper, zucchini, and red onion. Enhanced with warm shawarma spices and a drizzle of olive oil, this dish offers a delightful balance of flavors, textures, and colors perfect for a nourishing meal any time of day.

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NUTRITION

427kcal
Protein
57.0g
Fat
12g
Carbs
22.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1/4 medium Red Onion

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Garlic Powder

1 tsp Cumin

1 tsp Paprika

2 tbsp Fresh Parsley

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PREPARATION

  • 1

    In a bowl, combine olive oil, lemon juice, garlic powder, cumin, paprika, salt, and pepper to create the shawarma marinade.

  • 2

    Slice the chicken breast into bite-sized strips and toss in the marinade. Let it rest for at least 15 minutes to absorb the flavors.

  • 3

    Preheat the oven to 400°F.

  • 4

    Chop the red bell pepper, zucchini, and red onion into even pieces. Toss the vegetables lightly with a drizzle of olive oil, salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet and roast in the oven for 15-20 minutes until tender and slightly charred.

  • 6

    Meanwhile, heat a non-stick skillet over medium-high heat and cook the marinated chicken until it is browned and fully cooked, about 6-8 minutes.

  • 7

    Assemble the bowl by placing the roasted vegetables at the base, topping with the spiced chicken, and garnishing with fresh parsley.

  • 8

    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

Savor a vibrant bowl featuring tender, herb-spiced chicken paired with a medley of roasted red bell pepper, zucchini, and red onion. Enhanced with warm shawarma spices and a drizzle of olive oil, this dish offers a delightful balance of flavors, textures, and colors perfect for a nourishing meal any time of day.

NUTRITION

427kcal
Protein
57.0g
Fat
12g
Carbs
22.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1/4 medium Red Onion

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Garlic Powder

1 tsp Cumin

1 tsp Paprika

2 tbsp Fresh Parsley

PREPARATION

  • 1

    In a bowl, combine olive oil, lemon juice, garlic powder, cumin, paprika, salt, and pepper to create the shawarma marinade.

  • 2

    Slice the chicken breast into bite-sized strips and toss in the marinade. Let it rest for at least 15 minutes to absorb the flavors.

  • 3

    Preheat the oven to 400°F.

  • 4

    Chop the red bell pepper, zucchini, and red onion into even pieces. Toss the vegetables lightly with a drizzle of olive oil, salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet and roast in the oven for 15-20 minutes until tender and slightly charred.

  • 6

    Meanwhile, heat a non-stick skillet over medium-high heat and cook the marinated chicken until it is browned and fully cooked, about 6-8 minutes.

  • 7

    Assemble the bowl by placing the roasted vegetables at the base, topping with the spiced chicken, and garnishing with fresh parsley.

  • 8

    Serve immediately and enjoy your nutritious, flavor-packed Shawarma Bowl!