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, aromatic bowl featuring tender herb-spiced chicken paired with a colorful medley of roasted vegetables and a hint of quinoa for a light and nutritious meal. This dish brings together the warm flavors of shawarma spices with fresh produce for a well-balanced and satisfying experience.

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NUTRITION

316kcal
Protein
38.3g
Fat
9.6g
Carbs
17.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1 tsp Olive Oil

1/4 cup Cooked Quinoa

Shawarma Spice Mix (to taste)

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) for roasting the vegetables.

  • 2

    In a small bowl, combine the shawarma spice mix with a dash of olive oil and gently toss the chicken breast to coat it evenly.

  • 3

    Place the seasoned chicken on a baking tray and bake for approximately 20-25 minutes until fully cooked through.

  • 4

    Meanwhile, chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss them with the remaining olive oil, salt, and a pinch of shawarma spice.

  • 5

    Spread the vegetables on a separate baking sheet and roast in the oven for about 15-20 minutes, until tender and slightly charred.

  • 6

    Heat the cooked quinoa if needed and prepare your bowl by layering the quinoa, roasted vegetables, and sliced chicken breast.

  • 7

    Drizzle a little extra olive oil or a squeeze of lemon 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, aromatic bowl featuring tender herb-spiced chicken paired with a colorful medley of roasted vegetables and a hint of quinoa for a light and nutritious meal. This dish brings together the warm flavors of shawarma spices with fresh produce for a well-balanced and satisfying experience.

NUTRITION

316kcal
Protein
38.3g
Fat
9.6g
Carbs
17.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1 tsp Olive Oil

1/4 cup Cooked Quinoa

Shawarma Spice Mix (to taste)

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) for roasting the vegetables.

  • 2

    In a small bowl, combine the shawarma spice mix with a dash of olive oil and gently toss the chicken breast to coat it evenly.

  • 3

    Place the seasoned chicken on a baking tray and bake for approximately 20-25 minutes until fully cooked through.

  • 4

    Meanwhile, chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss them with the remaining olive oil, salt, and a pinch of shawarma spice.

  • 5

    Spread the vegetables on a separate baking sheet and roast in the oven for about 15-20 minutes, until tender and slightly charred.

  • 6

    Heat the cooked quinoa if needed and prepare your bowl by layering the quinoa, roasted vegetables, and sliced chicken breast.

  • 7

    Drizzle a little extra olive oil or a squeeze of lemon if desired, and serve warm.