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 grilled chicken, nutty quinoa, and a medley of roasted vegetables. This dish is bursting with aromatic spices and a bright lemon finish, making every bite a satisfying blend of textures and flavors.

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NUTRITION

436kcal
Protein
43.5g
Fat
12.2g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Mixed Bell Peppers

1/2 cup Zucchini

1/2 cup Red Onion

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Garlic Powder

1 teaspoon Ground Cumin

1 teaspoon Ground Paprika

1 teaspoon Ground Turmeric

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the chopped bell peppers, zucchini, and red onion with a drizzle of olive oil, salt, and pepper, then spread them on a baking sheet.

  • 2

    In a bowl, mix garlic powder, ground cumin, paprika, turmeric, a squeeze of lemon juice, salt, and pepper. Rub this spice mixture all over the chicken breast.

  • 3

    Heat a skillet or grill pan over medium-high heat and cook the chicken breast for 5-6 minutes on each side until cooked through. Once cooked, let it rest before slicing into strips.

  • 4

    Roast the vegetables in the preheated oven for 15-20 minutes until tender and slightly charred.

  • 5

    Assemble the bowl by placing the cooked quinoa at the base, then topping it with sliced chicken and roasted vegetables. Drizzle a little extra lemon juice over the top if desired, and 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

Enjoy a vibrant bowl featuring tender herb-spiced grilled chicken, nutty quinoa, and a medley of roasted vegetables. This dish is bursting with aromatic spices and a bright lemon finish, making every bite a satisfying blend of textures and flavors.

NUTRITION

436kcal
Protein
43.5g
Fat
12.2g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Mixed Bell Peppers

1/2 cup Zucchini

1/2 cup Red Onion

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Garlic Powder

1 teaspoon Ground Cumin

1 teaspoon Ground Paprika

1 teaspoon Ground Turmeric

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the chopped bell peppers, zucchini, and red onion with a drizzle of olive oil, salt, and pepper, then spread them on a baking sheet.

  • 2

    In a bowl, mix garlic powder, ground cumin, paprika, turmeric, a squeeze of lemon juice, salt, and pepper. Rub this spice mixture all over the chicken breast.

  • 3

    Heat a skillet or grill pan over medium-high heat and cook the chicken breast for 5-6 minutes on each side until cooked through. Once cooked, let it rest before slicing into strips.

  • 4

    Roast the vegetables in the preheated oven for 15-20 minutes until tender and slightly charred.

  • 5

    Assemble the bowl by placing the cooked quinoa at the base, then topping it with sliced chicken and roasted vegetables. Drizzle a little extra lemon juice over the top if desired, and serve warm.