NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

1 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1 tsp Olive Oil

1/4 cup Cooked Quinoa

1 tsp Shawarma Spice Mix

1 tbsp Lemon Juice

1 tbsp Fresh Parsley

PREPARATION

• 1

  Preheat your oven to 425°F. Line a baking sheet with parchment paper.

• 2

  In a small bowl, combine the shawarma spice mix with lemon juice, reserving a little for drizzling later.

• 3

  Place the chicken breast on a cutting board and rub both sides with the spice blend. Let it marinate briefly while you prep the vegetables.

• 4

  Slice the red bell pepper into strips, cut the zucchini into half-moons, and thinly slice the red onion.

• 5

  Toss the vegetables in olive oil, and season lightly with salt and pepper. Spread them out on the prepared baking sheet.

• 6

  Place the seasoned chicken breast on the same baking sheet, nestling among the vegetables.

• 7

  Roast in the oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly charred.

• 8

  While the chicken and vegetables are roasting, prepare 1/4 cup of cooked quinoa if not already done.

• 9

  Slice the chicken into strips once rested for a few minutes after baking.

• 10

  Assemble the bowl by layering quinoa at the base, topping with roasted vegetables and sliced chicken. Drizzle a little extra lemon juice over the top and garnish with fresh parsley.

• 11

  Serve warm and enjoy your herb-spiced chicken shawarma bowl.