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 tender, herb-spiced chicken served over a vibrant medley of roasted red bell pepper, cauliflower, red onion, and zucchini. This hearty bowl is accented with a drizzle of olive oil and a fragrant shawarma spice blend, delivering layers of savory spice and crisp, caramelized vegetables for a wholesome, satisfying meal.

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NUTRITION

322kcal
Protein
36.3g
Fat
9.2g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup chopped Red Bell Pepper

1 cup chopped Cauliflower

1/2 medium Red Onion

1 cup sliced Zucchini

1 teaspoon Olive Oil

1 tablespoon Shawarma Spice Blend

1 tablespoon chopped Fresh Parsley (garnish)

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    In a bowl, toss the chopped red bell pepper, cauliflower, red onion, and zucchini with olive oil, salt, and pepper. Spread evenly on a baking sheet.

  • 3

    Roast the vegetables in the preheated oven for 20-25 minutes until they are tender and slightly caramelized, stirring halfway through.

  • 4

    Meanwhile, rub the chicken breast with the shawarma spice blend, ensuring it is well coated.

  • 5

    Heat a non-stick skillet over medium heat and cook the chicken breast for about 5-6 minutes per side until fully cooked and juices run clear.

  • 6

    Slice the cooked chicken into strips.

  • 7

    Assemble the bowl by layering the roasted vegetables and arranging the spiced chicken on top. Garnish with chopped fresh parsley.

  • 8

    Serve warm and enjoy your flavorful, nutrient-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 tender, herb-spiced chicken served over a vibrant medley of roasted red bell pepper, cauliflower, red onion, and zucchini. This hearty bowl is accented with a drizzle of olive oil and a fragrant shawarma spice blend, delivering layers of savory spice and crisp, caramelized vegetables for a wholesome, satisfying meal.

NUTRITION

322kcal
Protein
36.3g
Fat
9.2g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup chopped Red Bell Pepper

1 cup chopped Cauliflower

1/2 medium Red Onion

1 cup sliced Zucchini

1 teaspoon Olive Oil

1 tablespoon Shawarma Spice Blend

1 tablespoon chopped Fresh Parsley (garnish)

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    In a bowl, toss the chopped red bell pepper, cauliflower, red onion, and zucchini with olive oil, salt, and pepper. Spread evenly on a baking sheet.

  • 3

    Roast the vegetables in the preheated oven for 20-25 minutes until they are tender and slightly caramelized, stirring halfway through.

  • 4

    Meanwhile, rub the chicken breast with the shawarma spice blend, ensuring it is well coated.

  • 5

    Heat a non-stick skillet over medium heat and cook the chicken breast for about 5-6 minutes per side until fully cooked and juices run clear.

  • 6

    Slice the cooked chicken into strips.

  • 7

    Assemble the bowl by layering the roasted vegetables and arranging the spiced chicken on top. Garnish with chopped fresh parsley.

  • 8

    Serve warm and enjoy your flavorful, nutrient-packed Shawarma Bowl.