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 breast, fluffy quinoa, and a colorful medley of roasted vegetables, all drizzled with a creamy, tangy tahini dressing. This dish marries Middle Eastern spices with wholesome ingredients to create a balanced, satisfying meal.

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NUTRITION

420kcal
Protein
35.2g
Fat
14.9g
Carbs
42g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Cooked Quinoa

1 cup Mixed Roasted Vegetables (Bell Pepper & Zucchini)

1 tablespoon Tahini Dressing

1 teaspoon Shawarma Spice Blend

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PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the vegetables.

  • 2

    In a small bowl, combine the shawarma spice blend with a pinch of salt and a drizzle of olive oil if desired.

  • 3

    Coat the chicken breast with the spice mix on both sides.

  • 4

    Place the chicken on a baking tray and roast in the oven for 18-20 minutes until fully cooked, or grill over medium-high heat for about 6-7 minutes per side.

  • 5

    While the chicken cooks, chop bell pepper and zucchini into bite-sized pieces. Toss them with a little olive oil, salt, and pepper, and spread them evenly on a baking sheet.

  • 6

    Roast the vegetables in the oven for about 15 minutes or until tender and slightly charred.

  • 7

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

  • 8

    Assemble the bowl by layering the quinoa at the base, topping with sliced chicken breast and roasted vegetables.

  • 9

    Drizzle the tahini dressing over the top 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 breast, fluffy quinoa, and a colorful medley of roasted vegetables, all drizzled with a creamy, tangy tahini dressing. This dish marries Middle Eastern spices with wholesome ingredients to create a balanced, satisfying meal.

NUTRITION

420kcal
Protein
35.2g
Fat
14.9g
Carbs
42g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Cooked Quinoa

1 cup Mixed Roasted Vegetables (Bell Pepper & Zucchini)

1 tablespoon Tahini Dressing

1 teaspoon Shawarma Spice Blend

PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the vegetables.

  • 2

    In a small bowl, combine the shawarma spice blend with a pinch of salt and a drizzle of olive oil if desired.

  • 3

    Coat the chicken breast with the spice mix on both sides.

  • 4

    Place the chicken on a baking tray and roast in the oven for 18-20 minutes until fully cooked, or grill over medium-high heat for about 6-7 minutes per side.

  • 5

    While the chicken cooks, chop bell pepper and zucchini into bite-sized pieces. Toss them with a little olive oil, salt, and pepper, and spread them evenly on a baking sheet.

  • 6

    Roast the vegetables in the oven for about 15 minutes or until tender and slightly charred.

  • 7

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

  • 8

    Assemble the bowl by layering the quinoa at the base, topping with sliced chicken breast and roasted vegetables.

  • 9

    Drizzle the tahini dressing over the top and serve warm.