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 the bold flavors of Middle Eastern-inspired spices on tender chicken breast paired with a vibrant medley of roasted vegetables. This wholesome bowl delivers a delightful mix of textures and aromas, offering a satisfying and nourishing meal ideal for breakfast, lunch, or dinner.

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NUTRITION

312kcal
Protein
36.5g
Fat
13.3g
Carbs
9.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (Skinless, Boneless)

1/2 cup diced Red Bell Pepper

1/2 cup diced Zucchini

1/4 cup sliced Red Onion

2 tsp Extra Virgin Olive Oil

1 tsp Mixed Shawarma Spices

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, combine the mixed shawarma spices. Rub the spice blend evenly over the chicken breast.

  • 3

    Place the seasoned chicken on a baking sheet and roast in the preheated oven for 18-20 minutes, or until the internal temperature reaches 165°F.

  • 4

    While the chicken cooks, toss the diced red bell pepper, zucchini, and sliced red onion with 2 teaspoons of extra virgin olive oil and a pinch of salt and pepper on a separate baking sheet.

  • 5

    Roast the vegetables in the oven for about 15 minutes, stirring halfway through, until they are tender and slightly charred.

  • 6

    Once everything is cooked, slice the chicken breast and assemble your bowl by layering the roasted vegetables with the sliced chicken.

  • 7

    Finish with a squeeze of lemon 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 the bold flavors of Middle Eastern-inspired spices on tender chicken breast paired with a vibrant medley of roasted vegetables. This wholesome bowl delivers a delightful mix of textures and aromas, offering a satisfying and nourishing meal ideal for breakfast, lunch, or dinner.

NUTRITION

312kcal
Protein
36.5g
Fat
13.3g
Carbs
9.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (Skinless, Boneless)

1/2 cup diced Red Bell Pepper

1/2 cup diced Zucchini

1/4 cup sliced Red Onion

2 tsp Extra Virgin Olive Oil

1 tsp Mixed Shawarma Spices

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, combine the mixed shawarma spices. Rub the spice blend evenly over the chicken breast.

  • 3

    Place the seasoned chicken on a baking sheet and roast in the preheated oven for 18-20 minutes, or until the internal temperature reaches 165°F.

  • 4

    While the chicken cooks, toss the diced red bell pepper, zucchini, and sliced red onion with 2 teaspoons of extra virgin olive oil and a pinch of salt and pepper on a separate baking sheet.

  • 5

    Roast the vegetables in the oven for about 15 minutes, stirring halfway through, until they are tender and slightly charred.

  • 6

    Once everything is cooked, slice the chicken breast and assemble your bowl by layering the roasted vegetables with the sliced chicken.

  • 7

    Finish with a squeeze of lemon if desired, and serve warm.