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 warm, herb-spiced chicken paired with an assortment of roasted vegetables. The dish is accentuated with aromatic spices and finished with a cool, tangy nonfat Greek yogurt sauce for a delightful and balanced meal experience.

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NUTRITION

377kcal
Protein
40.5g
Fat
18.4g
Carbs
13.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup chopped Red Bell Pepper

1/2 medium Zucchini, chopped

1/4 cup chopped Red Onion

1 tbsp Olive Oil

1/4 cup Nonfat Greek Yogurt

1 tsp Shawarma Spice Blend

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

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

  • 3

    Place the seasoned chicken on a baking sheet lined with parchment paper. Arrange the chopped red bell pepper, zucchini, and red onion around the chicken. Drizzle the vegetables with olive oil and toss gently to coat evenly.

  • 4

    Roast in the oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly charred on the edges.

  • 5

    While roasting, prepare the yogurt sauce by stirring nonfat Greek yogurt with a pinch of additional shawarma spices if desired.

  • 6

    Slice the chicken into strips and assemble your bowl by layering the roasted vegetables and chicken. Drizzle with the yogurt sauce.

  • 7

    Serve warm and enjoy your balanced, flavorful Herb-Spiced Chicken Shawarma Bowl.

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 warm, herb-spiced chicken paired with an assortment of roasted vegetables. The dish is accentuated with aromatic spices and finished with a cool, tangy nonfat Greek yogurt sauce for a delightful and balanced meal experience.

NUTRITION

377kcal
Protein
40.5g
Fat
18.4g
Carbs
13.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup chopped Red Bell Pepper

1/2 medium Zucchini, chopped

1/4 cup chopped Red Onion

1 tbsp Olive Oil

1/4 cup Nonfat Greek Yogurt

1 tsp Shawarma Spice Blend

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

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

  • 3

    Place the seasoned chicken on a baking sheet lined with parchment paper. Arrange the chopped red bell pepper, zucchini, and red onion around the chicken. Drizzle the vegetables with olive oil and toss gently to coat evenly.

  • 4

    Roast in the oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly charred on the edges.

  • 5

    While roasting, prepare the yogurt sauce by stirring nonfat Greek yogurt with a pinch of additional shawarma spices if desired.

  • 6

    Slice the chicken into strips and assemble your bowl by layering the roasted vegetables and chicken. Drizzle with the yogurt sauce.

  • 7

    Serve warm and enjoy your balanced, flavorful Herb-Spiced Chicken Shawarma Bowl.