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 tender herb-spiced chicken paired with a medley of roasted red bell pepper, zucchini, and red onion, all served atop a bed of fluffy quinoa. The aromatic blend of shawarma spices harmonizes with the naturally sweet roasted veggies, making this dish a balanced and satisfying meal.

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NUTRITION

345kcal
Protein
39.1g
Fat
10.2g
Carbs
23.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

½ cup sliced Red Bell Pepper

½ cup sliced Zucchini

¼ cup chopped Red Onion

1 tsp Olive Oil

¼ cup Cooked Quinoa

1 tsp Shawarma Spice Mix

1 tbsp Fresh Parsley

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a bowl, toss the chicken breast with the shawarma spice mix, ensuring all sides are evenly coated.

  • 3

    Place the seasoned chicken on a baking tray and roast in the oven for 20-25 minutes until fully cooked.

  • 4

    While the chicken roasts, combine the red bell pepper, zucchini, and red onion in another bowl with olive oil, a pinch of salt, and additional shawarma spice if desired.

  • 5

    Spread the vegetables on a baking sheet and roast for 15-20 minutes until they are tender and slightly charred.

  • 6

    Warm the cooked quinoa if needed, and serve it as the base in your bowl.

  • 7

    Slice the roasted chicken and place on top of the quinoa, then add the roasted vegetables around it.

  • 8

    Garnish with freshly chopped parsley 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 bowl featuring tender herb-spiced chicken paired with a medley of roasted red bell pepper, zucchini, and red onion, all served atop a bed of fluffy quinoa. The aromatic blend of shawarma spices harmonizes with the naturally sweet roasted veggies, making this dish a balanced and satisfying meal.

NUTRITION

345kcal
Protein
39.1g
Fat
10.2g
Carbs
23.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

½ cup sliced Red Bell Pepper

½ cup sliced Zucchini

¼ cup chopped Red Onion

1 tsp Olive Oil

¼ cup Cooked Quinoa

1 tsp Shawarma Spice Mix

1 tbsp Fresh Parsley

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a bowl, toss the chicken breast with the shawarma spice mix, ensuring all sides are evenly coated.

  • 3

    Place the seasoned chicken on a baking tray and roast in the oven for 20-25 minutes until fully cooked.

  • 4

    While the chicken roasts, combine the red bell pepper, zucchini, and red onion in another bowl with olive oil, a pinch of salt, and additional shawarma spice if desired.

  • 5

    Spread the vegetables on a baking sheet and roast for 15-20 minutes until they are tender and slightly charred.

  • 6

    Warm the cooked quinoa if needed, and serve it as the base in your bowl.

  • 7

    Slice the roasted chicken and place on top of the quinoa, then add the roasted vegetables around it.

  • 8

    Garnish with freshly chopped parsley and serve warm.