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 herb-marinated chicken breast, perfectly roasted red bell pepper and zucchini, hearty chickpeas, and a light quinoa base. This shawarma bowl melds aromatic spices with fresh vegetables to offer a balanced, flavorful meal that delights the senses while aligning with your nutritional goals.

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NUTRITION

380kcal
Protein
38.7g
Fat
11.9g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 cup Chickpeas

1 tbsp Hummus

1/4 cup cooked Quinoa

1 tsp Olive Oil

1 tsp Shawarma Spice Blend

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Combine the chicken breast with olive oil, shawarma spice blend, salt, and pepper in a bowl. Ensure the chicken is evenly coated.

  • 3

    Heat a grill pan or skillet over medium-high heat and sear the chicken breast for 2-3 minutes on each side until lightly browned, then finish cooking in the oven for 10 minutes or until fully cooked.

  • 4

    While the chicken cooks, chop the red bell pepper and zucchini into bite-sized pieces. Toss the vegetables with a small drizzle of olive oil, salt, and pepper, and spread them on a baking sheet.

  • 5

    Roast the vegetables in the oven for about 15 minutes until tender and slightly caramelized.

  • 6

    To assemble the bowl, lay down the quinoa as a base. Top with sliced chicken, roasted vegetables, and chickpeas.

  • 7

    Finish with a dollop of hummus on top and a light sprinkle of additional shawarma spice if desired. Serve warm.

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 herb-marinated chicken breast, perfectly roasted red bell pepper and zucchini, hearty chickpeas, and a light quinoa base. This shawarma bowl melds aromatic spices with fresh vegetables to offer a balanced, flavorful meal that delights the senses while aligning with your nutritional goals.

NUTRITION

380kcal
Protein
38.7g
Fat
11.9g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 cup Chickpeas

1 tbsp Hummus

1/4 cup cooked Quinoa

1 tsp Olive Oil

1 tsp Shawarma Spice Blend

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Combine the chicken breast with olive oil, shawarma spice blend, salt, and pepper in a bowl. Ensure the chicken is evenly coated.

  • 3

    Heat a grill pan or skillet over medium-high heat and sear the chicken breast for 2-3 minutes on each side until lightly browned, then finish cooking in the oven for 10 minutes or until fully cooked.

  • 4

    While the chicken cooks, chop the red bell pepper and zucchini into bite-sized pieces. Toss the vegetables with a small drizzle of olive oil, salt, and pepper, and spread them on a baking sheet.

  • 5

    Roast the vegetables in the oven for about 15 minutes until tender and slightly caramelized.

  • 6

    To assemble the bowl, lay down the quinoa as a base. Top with sliced chicken, roasted vegetables, and chickpeas.

  • 7

    Finish with a dollop of hummus on top and a light sprinkle of additional shawarma spice if desired. Serve warm.