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 warm spices and tender chicken in this vibrant bowl featuring herb-spiced chicken breast, roasted bell peppers, zucchini, and a bed of fluffy quinoa. The blend of cumin, paprika, turmeric, and garlic creates an aromatic experience, while the colorful roasted vegetables add a perfect balance of sweetness and crunch.

Try 7 days free, then $12.99 / mo.

NUTRITION

482kcal
Protein
52.1g
Fat
13.2g
Carbs
39.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast (~142g)

1/2 cup cooked Quinoa (~93g)

1 cup Red Bell Pepper (~150g)

1 cup Zucchini (~124g)

1/4 cup chopped Red Onion (~40g)

1 teaspoon Olive Oil (~4.5g)

1 teaspoon Garlic Powder

1 teaspoon Ground Cumin

1 teaspoon Paprika

1 teaspoon Turmeric

Salt and Black Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a small bowl, combine garlic powder, ground cumin, paprika, turmeric, salt, and black pepper.

  • 3

    Rub the chicken breast with olive oil and coat evenly with the spice mix.

  • 4

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

  • 5

    Arrange the chopped red bell pepper, zucchini, and red onion around the chicken.

  • 6

    Roast in the oven for about 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

  • 7

    While the chicken and vegetables are roasting, heat the cooked quinoa if needed or fluff it with a fork.

  • 8

    Slice the chicken breast against the grain and serve it over a bed of quinoa topped with the roasted vegetables.

  • 9

    Enjoy your 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

Savor the warm spices and tender chicken in this vibrant bowl featuring herb-spiced chicken breast, roasted bell peppers, zucchini, and a bed of fluffy quinoa. The blend of cumin, paprika, turmeric, and garlic creates an aromatic experience, while the colorful roasted vegetables add a perfect balance of sweetness and crunch.

NUTRITION

482kcal
Protein
52.1g
Fat
13.2g
Carbs
39.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast (~142g)

1/2 cup cooked Quinoa (~93g)

1 cup Red Bell Pepper (~150g)

1 cup Zucchini (~124g)

1/4 cup chopped Red Onion (~40g)

1 teaspoon Olive Oil (~4.5g)

1 teaspoon Garlic Powder

1 teaspoon Ground Cumin

1 teaspoon Paprika

1 teaspoon Turmeric

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a small bowl, combine garlic powder, ground cumin, paprika, turmeric, salt, and black pepper.

  • 3

    Rub the chicken breast with olive oil and coat evenly with the spice mix.

  • 4

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

  • 5

    Arrange the chopped red bell pepper, zucchini, and red onion around the chicken.

  • 6

    Roast in the oven for about 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

  • 7

    While the chicken and vegetables are roasting, heat the cooked quinoa if needed or fluff it with a fork.

  • 8

    Slice the chicken breast against the grain and serve it over a bed of quinoa topped with the roasted vegetables.

  • 9

    Enjoy your flavorful herb-spiced chicken shawarma bowl!