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 layers of flavor in this wholesome bowl featuring marinated chicken breast with warm shawarma spices, roasted seasonal vegetables, a sprinkle of chickpeas, and a light quinoa base. Each bite offers a fusion of aromatic herbs, savory spices, and the natural sweetness of roasted veggies for a balanced and satisfying meal.

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NUTRITION

391kcal
Protein
38.8g
Fat
10.9g
Carbs
34.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (140g)

1 cup Mixed Vegetables (150g)

1/4 cup Chickpeas (40g)

1/3 cup Cooked Quinoa (55g)

1 tbsp Olive Oil

1 tsp Shawarma Spice Blend

1 tbsp Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a small bowl, mix together the shawarma spice blend, lemon juice, a drizzle of olive oil, salt, and pepper.

  • 3

    Coat the chicken breast with the spice mixture, ensuring it is evenly covered.

  • 4

    Heat a skillet over medium-high heat and sear the chicken breast for 2-3 minutes on each side until lightly browned.

  • 5

    Transfer the seared chicken to a baking sheet and roast in the preheated oven for about 12-15 minutes or until the internal temperature reaches 165°F (74°C).

  • 6

    Meanwhile, toss the mixed vegetables with the remaining olive oil, salt, and pepper, and spread them out on a separate baking sheet. Roast for about 15 minutes until tender and lightly charred.

  • 7

    Prepare the quinoa according to package instructions if not already cooked.

  • 8

    In a bowl, layer the cooked quinoa, roasted vegetables, and chickpeas. Slice the roasted chicken breast over the bowl.

  • 9

    Drizzle any remaining pan juices over the bowl for extra flavor 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 layers of flavor in this wholesome bowl featuring marinated chicken breast with warm shawarma spices, roasted seasonal vegetables, a sprinkle of chickpeas, and a light quinoa base. Each bite offers a fusion of aromatic herbs, savory spices, and the natural sweetness of roasted veggies for a balanced and satisfying meal.

NUTRITION

391kcal
Protein
38.8g
Fat
10.9g
Carbs
34.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (140g)

1 cup Mixed Vegetables (150g)

1/4 cup Chickpeas (40g)

1/3 cup Cooked Quinoa (55g)

1 tbsp Olive Oil

1 tsp Shawarma Spice Blend

1 tbsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix together the shawarma spice blend, lemon juice, a drizzle of olive oil, salt, and pepper.

  • 3

    Coat the chicken breast with the spice mixture, ensuring it is evenly covered.

  • 4

    Heat a skillet over medium-high heat and sear the chicken breast for 2-3 minutes on each side until lightly browned.

  • 5

    Transfer the seared chicken to a baking sheet and roast in the preheated oven for about 12-15 minutes or until the internal temperature reaches 165°F (74°C).

  • 6

    Meanwhile, toss the mixed vegetables with the remaining olive oil, salt, and pepper, and spread them out on a separate baking sheet. Roast for about 15 minutes until tender and lightly charred.

  • 7

    Prepare the quinoa according to package instructions if not already cooked.

  • 8

    In a bowl, layer the cooked quinoa, roasted vegetables, and chickpeas. Slice the roasted chicken breast over the bowl.

  • 9

    Drizzle any remaining pan juices over the bowl for extra flavor and serve warm.