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 a vibrant bowl featuring tender herb-spiced chicken paired with a colorful medley of roasted vegetables, fluffy quinoa, and a cooling, tangy Greek yogurt drizzle. This appetizing creation is beautifully balanced, offering a satisfying blend of textures and a burst of Middle Eastern-inspired spices.

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NUTRITION

416kcal
Protein
37.7g
Fat
8.8g
Carbs
47.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup cooked Quinoa

1 medium Red Bell Pepper

1 medium Zucchini

1 small Red Onion

1 teaspoon Olive Oil

2 tablespoons Greek Yogurt

1 teaspoon Herb and Spice Mix

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss chopped red bell pepper, sliced zucchini, and sliced red onion with olive oil, salt, and pepper. Spread them out on a baking sheet and roast in the oven for about 20-25 minutes, or until tender and slightly caramelized.

  • 3

    While the vegetables roast, coat the chicken breast with the herb and spice mix and a squeeze of lemon juice.

  • 4

    Heat a skillet over medium-high heat and cook the chicken for about 5-6 minutes on each side until fully cooked and golden.

  • 5

    Prepare the quinoa as per package instructions if not already cooked, or warm up the pre-cooked quinoa.

  • 6

    Assemble the bowl: place the quinoa as a base, top it with sliced chicken, roasted vegetables, and drizzle with Greek yogurt and a light squeeze of fresh lemon juice.

  • 7

    Garnish with additional herbs 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 a vibrant bowl featuring tender herb-spiced chicken paired with a colorful medley of roasted vegetables, fluffy quinoa, and a cooling, tangy Greek yogurt drizzle. This appetizing creation is beautifully balanced, offering a satisfying blend of textures and a burst of Middle Eastern-inspired spices.

NUTRITION

416kcal
Protein
37.7g
Fat
8.8g
Carbs
47.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup cooked Quinoa

1 medium Red Bell Pepper

1 medium Zucchini

1 small Red Onion

1 teaspoon Olive Oil

2 tablespoons Greek Yogurt

1 teaspoon Herb and Spice Mix

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss chopped red bell pepper, sliced zucchini, and sliced red onion with olive oil, salt, and pepper. Spread them out on a baking sheet and roast in the oven for about 20-25 minutes, or until tender and slightly caramelized.

  • 3

    While the vegetables roast, coat the chicken breast with the herb and spice mix and a squeeze of lemon juice.

  • 4

    Heat a skillet over medium-high heat and cook the chicken for about 5-6 minutes on each side until fully cooked and golden.

  • 5

    Prepare the quinoa as per package instructions if not already cooked, or warm up the pre-cooked quinoa.

  • 6

    Assemble the bowl: place the quinoa as a base, top it with sliced chicken, roasted vegetables, and drizzle with Greek yogurt and a light squeeze of fresh lemon juice.

  • 7

    Garnish with additional herbs if desired and serve warm.