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 aromatic delight of chicken marinated in a blend of shawarma spices, paired with roasted bell pepper, zucchini, and red onion, all accented with a creamy avocado finish. This wholesome bowl delivers bold, Middle-Eastern flavors with a beautiful medley of textures, making it a perfect meal for any time of day.

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NUTRITION

320kcal
Protein
35.5g
Fat
13.9g
Carbs
14g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 small Red Onion

1 teaspoon Olive Oil

1/4 medium Avocado

1 teaspoon Shawarma Spice Mix

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a bowl, combine the chicken breast with the shawarma spice mix, a pinch of salt and pepper, and a drizzle of olive oil. Let it marinate for at least 15 minutes.

  • 3

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss them with a little olive oil, salt, and pepper.

  • 4

    Place the vegetables on a baking sheet and roast in the preheated oven for about 20 minutes until they are tender and slightly charred.

  • 5

    Meanwhile, cook the marinated chicken in a skillet over medium-high heat, about 5-6 minutes per side, until it reaches an internal temperature of 165°F. Once cooked, slice the chicken into strips.

  • 6

    Assemble the bowl by placing the roasted vegetables as a base. Top with the sliced chicken and dollop with sliced avocado.

  • 7

    Finish with an extra sprinkle of the shawarma spices 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

Savor the aromatic delight of chicken marinated in a blend of shawarma spices, paired with roasted bell pepper, zucchini, and red onion, all accented with a creamy avocado finish. This wholesome bowl delivers bold, Middle-Eastern flavors with a beautiful medley of textures, making it a perfect meal for any time of day.

NUTRITION

320kcal
Protein
35.5g
Fat
13.9g
Carbs
14g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 small Red Onion

1 teaspoon Olive Oil

1/4 medium Avocado

1 teaspoon Shawarma Spice Mix

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a bowl, combine the chicken breast with the shawarma spice mix, a pinch of salt and pepper, and a drizzle of olive oil. Let it marinate for at least 15 minutes.

  • 3

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss them with a little olive oil, salt, and pepper.

  • 4

    Place the vegetables on a baking sheet and roast in the preheated oven for about 20 minutes until they are tender and slightly charred.

  • 5

    Meanwhile, cook the marinated chicken in a skillet over medium-high heat, about 5-6 minutes per side, until it reaches an internal temperature of 165°F. Once cooked, slice the chicken into strips.

  • 6

    Assemble the bowl by placing the roasted vegetables as a base. Top with the sliced chicken and dollop with sliced avocado.

  • 7

    Finish with an extra sprinkle of the shawarma spices if desired, and serve warm.