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 of herb-spiced chicken paired with a medley of roasted vegetables and a light base of quinoa. This dish bursts with Middle Eastern warmth and a zesty blend of spices, offering a pleasing balance of savory flavors and wholesome textures to keep your meal both nutritious and satisfying.

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NUTRITION

437kcal
Protein
42.3g
Fat
14.5g
Carbs
36.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1/2 cup Red Bell Pepper, sliced

1/2 cup Zucchini, sliced

1/4 cup Red Onion, sliced

1/2 tbsp Olive Oil

1 tsp Ground Cumin

1 tsp Ground Coriander

1 tsp Smoked Paprika

1 tsp Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a small bowl, combine ground cumin, ground coriander, smoked paprika, garlic powder, salt, and pepper.

  • 3

    Rub the spice mixture evenly over the chicken breast.

  • 4

    Place the seasoned chicken on a baking tray lined with parchment paper.

  • 5

    On another tray, toss the red bell pepper, zucchini, and red onion with olive oil, and a pinch of salt and pepper.

  • 6

    Roast both the chicken and vegetables in the preheated oven. Roast the chicken for about 20-25 minutes or until fully cooked and the vegetables for about 15 minutes until tender and slightly charred.

  • 7

    While the chicken and vegetables are roasting, prepare 1/2 cup of cooked quinoa according to package instructions if not pre-cooked.

  • 8

    Once cooked, slice the chicken into strips.

  • 9

    Assemble your bowl by layering the quinoa, roasted vegetables, and sliced chicken.

  • 10

    Finish with an extra drizzle of olive oil 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 of herb-spiced chicken paired with a medley of roasted vegetables and a light base of quinoa. This dish bursts with Middle Eastern warmth and a zesty blend of spices, offering a pleasing balance of savory flavors and wholesome textures to keep your meal both nutritious and satisfying.

NUTRITION

437kcal
Protein
42.3g
Fat
14.5g
Carbs
36.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1/2 cup Red Bell Pepper, sliced

1/2 cup Zucchini, sliced

1/4 cup Red Onion, sliced

1/2 tbsp Olive Oil

1 tsp Ground Cumin

1 tsp Ground Coriander

1 tsp Smoked Paprika

1 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine ground cumin, ground coriander, smoked paprika, garlic powder, salt, and pepper.

  • 3

    Rub the spice mixture evenly over the chicken breast.

  • 4

    Place the seasoned chicken on a baking tray lined with parchment paper.

  • 5

    On another tray, toss the red bell pepper, zucchini, and red onion with olive oil, and a pinch of salt and pepper.

  • 6

    Roast both the chicken and vegetables in the preheated oven. Roast the chicken for about 20-25 minutes or until fully cooked and the vegetables for about 15 minutes until tender and slightly charred.

  • 7

    While the chicken and vegetables are roasting, prepare 1/2 cup of cooked quinoa according to package instructions if not pre-cooked.

  • 8

    Once cooked, slice the chicken into strips.

  • 9

    Assemble your bowl by layering the quinoa, roasted vegetables, and sliced chicken.

  • 10

    Finish with an extra drizzle of olive oil if desired, and serve warm.