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 perfectly spiced chicken breast paired with a colorful medley of roasted vegetables and fluffy quinoa, drizzled with a touch of olive oil and aromatic shawarma spices for a mouthwatering fusion of Middle Eastern flair and wholesome ingredients.

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NUTRITION

428kcal
Protein
41.5g
Fat
11.1g
Carbs
46.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Cooked Quinoa

1 medium Bell Pepper

1 medium Zucchini

1 small Red Onion

1 tsp Olive Oil

1 tsp Shawarma Spice Blend

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a bowl, toss the sliced bell pepper, zucchini, and red onion with a drizzle of olive oil, salt, pepper, and half of the shawarma spice blend.

  • 3

    Spread the vegetables on a baking sheet and roast in the oven for 20-25 minutes until tender and slightly caramelized.

  • 4

    While the vegetables roast, season the chicken breast with the remaining shawarma spice blend, salt, and pepper.

  • 5

    Heat a non-stick skillet over medium-high heat and cook the chicken breast for about 5-6 minutes per side until fully cooked and nicely browned. Let it rest for a few minutes before slicing.

  • 6

    Prepare the serving bowl by placing the 1/2 cup of cooked quinoa as a base.

  • 7

    Layer the roasted vegetables over the quinoa and top with slices of the herb-spiced chicken breast.

  • 8

    Drizzle a little extra 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 featuring perfectly spiced chicken breast paired with a colorful medley of roasted vegetables and fluffy quinoa, drizzled with a touch of olive oil and aromatic shawarma spices for a mouthwatering fusion of Middle Eastern flair and wholesome ingredients.

NUTRITION

428kcal
Protein
41.5g
Fat
11.1g
Carbs
46.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Cooked Quinoa

1 medium Bell Pepper

1 medium Zucchini

1 small Red Onion

1 tsp Olive Oil

1 tsp Shawarma Spice Blend

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a bowl, toss the sliced bell pepper, zucchini, and red onion with a drizzle of olive oil, salt, pepper, and half of the shawarma spice blend.

  • 3

    Spread the vegetables on a baking sheet and roast in the oven for 20-25 minutes until tender and slightly caramelized.

  • 4

    While the vegetables roast, season the chicken breast with the remaining shawarma spice blend, salt, and pepper.

  • 5

    Heat a non-stick skillet over medium-high heat and cook the chicken breast for about 5-6 minutes per side until fully cooked and nicely browned. Let it rest for a few minutes before slicing.

  • 6

    Prepare the serving bowl by placing the 1/2 cup of cooked quinoa as a base.

  • 7

    Layer the roasted vegetables over the quinoa and top with slices of the herb-spiced chicken breast.

  • 8

    Drizzle a little extra olive oil if desired and serve warm.