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 flavors of Middle Eastern spices with a juicy, herb-infused chicken breast paired with a colorful medley of roasted vegetables. Finished with a cool, tangy nonfat Greek yogurt drizzle, this bowl delivers a hearty yet light meal perfect for dinner.

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NUTRITION

359kcal
Protein
41.6g
Fat
9.8g
Carbs
26.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1.5 cup Mixed Vegetables (Bell Pepper, Zucchini, Red Onion)

1 tsp Olive Oil

2 tbsp Nonfat Greek Yogurt

1 tsp Ground Cumin

1 tsp Paprika

1 tsp Garlic Powder

1 tsp Onion Powder

1 tsp Turmeric

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, combine ground cumin, paprika, garlic powder, onion powder, turmeric, salt, and pepper.

  • 3

    Coat the chicken breast evenly with the spice mix. You can rub the spices directly onto the meat for best coverage.

  • 4

    Place the seasoned chicken on a baking tray and roast in the preheated oven for 20-25 minutes or until fully cooked.

  • 5

    Meanwhile, chop the mixed vegetables into bite-sized pieces. In a mixing bowl, toss the vegetables with olive oil, salt, and pepper.

  • 6

    Spread the vegetables on a separate baking tray and roast in the oven for 15-20 minutes until tender and lightly charred.

  • 7

    Once the chicken and vegetables are done, slice the chicken breast into strips.

  • 8

    Assemble your bowl by placing roasted vegetables at the bottom, topping with sliced chicken, and drizzling nonfat Greek yogurt over the top.

  • 9

    Enjoy your balanced, protein-packed chicken 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 the flavors of Middle Eastern spices with a juicy, herb-infused chicken breast paired with a colorful medley of roasted vegetables. Finished with a cool, tangy nonfat Greek yogurt drizzle, this bowl delivers a hearty yet light meal perfect for dinner.

NUTRITION

359kcal
Protein
41.6g
Fat
9.8g
Carbs
26.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1.5 cup Mixed Vegetables (Bell Pepper, Zucchini, Red Onion)

1 tsp Olive Oil

2 tbsp Nonfat Greek Yogurt

1 tsp Ground Cumin

1 tsp Paprika

1 tsp Garlic Powder

1 tsp Onion Powder

1 tsp Turmeric

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, combine ground cumin, paprika, garlic powder, onion powder, turmeric, salt, and pepper.

  • 3

    Coat the chicken breast evenly with the spice mix. You can rub the spices directly onto the meat for best coverage.

  • 4

    Place the seasoned chicken on a baking tray and roast in the preheated oven for 20-25 minutes or until fully cooked.

  • 5

    Meanwhile, chop the mixed vegetables into bite-sized pieces. In a mixing bowl, toss the vegetables with olive oil, salt, and pepper.

  • 6

    Spread the vegetables on a separate baking tray and roast in the oven for 15-20 minutes until tender and lightly charred.

  • 7

    Once the chicken and vegetables are done, slice the chicken breast into strips.

  • 8

    Assemble your bowl by placing roasted vegetables at the bottom, topping with sliced chicken, and drizzling nonfat Greek yogurt over the top.

  • 9

    Enjoy your balanced, protein-packed chicken shawarma bowl!