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 succulent herb-spiced chicken paired with a medley of roasted vegetables and hearty chickpeas, all drizzled with a touch of olive oil for a warming, aromatic meal that satisfies your taste buds and supports your nutritional goals.

Try 7 days free, then $12.99 / mo.

NUTRITION

420kcal
Protein
44.5g
Fat
11.3g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1/2 medium Red Bell Pepper (75g)

1/2 medium Zucchini (100g)

1/3 small Red Onion (30g)

1/3 cup Chickpeas (50g)

1 tsp Olive Oil (4.5g)

1 tbsp Shawarma Spice Blend

1 tbsp Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 425°F (218°C).

  • 2

    In a small bowl, mix the shawarma spice blend with lemon juice.

  • 3

    Slice the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss the vegetables lightly with olive oil and a pinch of salt and pepper.

  • 4

    Place the vegetables on a baking sheet lined with parchment paper and roast in the oven for 20-25 minutes, until tender and slightly charred.

  • 5

    Meanwhile, season the chicken breast with the spice-lemon mixture, ensuring it is evenly coated.

  • 6

    Heat a non-stick skillet over medium-high heat and cook the chicken for 5-6 minutes per side, or until internal temperature reaches 165°F (74°C). Let it rest for a few minutes before slicing.

  • 7

    For an extra boost of fiber and protein, lightly warm the chickpeas (if desired) and toss them with a bit more of the spice blend.

  • 8

    Assemble the bowl by layering the roasted vegetables, sliced chicken, and chickpeas. Optionally, drizzle with any remaining lemon juice or olive oil before serving.

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 succulent herb-spiced chicken paired with a medley of roasted vegetables and hearty chickpeas, all drizzled with a touch of olive oil for a warming, aromatic meal that satisfies your taste buds and supports your nutritional goals.

NUTRITION

420kcal
Protein
44.5g
Fat
11.3g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1/2 medium Red Bell Pepper (75g)

1/2 medium Zucchini (100g)

1/3 small Red Onion (30g)

1/3 cup Chickpeas (50g)

1 tsp Olive Oil (4.5g)

1 tbsp Shawarma Spice Blend

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat the oven to 425°F (218°C).

  • 2

    In a small bowl, mix the shawarma spice blend with lemon juice.

  • 3

    Slice the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss the vegetables lightly with olive oil and a pinch of salt and pepper.

  • 4

    Place the vegetables on a baking sheet lined with parchment paper and roast in the oven for 20-25 minutes, until tender and slightly charred.

  • 5

    Meanwhile, season the chicken breast with the spice-lemon mixture, ensuring it is evenly coated.

  • 6

    Heat a non-stick skillet over medium-high heat and cook the chicken for 5-6 minutes per side, or until internal temperature reaches 165°F (74°C). Let it rest for a few minutes before slicing.

  • 7

    For an extra boost of fiber and protein, lightly warm the chickpeas (if desired) and toss them with a bit more of the spice blend.

  • 8

    Assemble the bowl by layering the roasted vegetables, sliced chicken, and chickpeas. Optionally, drizzle with any remaining lemon juice or olive oil before serving.