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 aromatic blend of Middle Eastern spices on tender chicken breast, paired with a colorful medley of roasted vegetables and finished with a drizzle of creamy tahini sauce. This bowl is both satisfying and balanced, bursting with flavor and perfect for a wholesome meal any time of day.

Try 7 days free, then $12.99 / mo.

NUTRITION

413kcal
Protein
41.0g
Fat
17.4g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Bell Pepper

1/4 medium Red Onion

1/2 medium Zucchini

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

1 tbsp Tahini

1 tsp Shawarma Spice Blend

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a bowl, toss chopped bell pepper, quartered red onion, sliced zucchini, and halved cherry tomatoes with olive oil and a pinch of the shawarma spice blend.

  • 3

    Spread the vegetables in a single layer on a baking sheet and roast for 20-25 minutes until lightly charred and tender.

  • 4

    Meanwhile, season the chicken breast with the remaining shawarma spice blend, ensuring even coating on both sides.

  • 5

    Heat a skillet over medium-high heat and cook the chicken for 5-6 minutes per side until fully cooked and golden on the outside.

  • 6

    Slice the chicken into strips once rested for a few minutes.

  • 7

    Assemble the bowl by layering the roasted vegetables at the base, topping with sliced chicken, and drizzling tahini over the top for extra creaminess.

  • 8

    Serve warm and enjoy your nutritious, flavor-packed meal.

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 aromatic blend of Middle Eastern spices on tender chicken breast, paired with a colorful medley of roasted vegetables and finished with a drizzle of creamy tahini sauce. This bowl is both satisfying and balanced, bursting with flavor and perfect for a wholesome meal any time of day.

NUTRITION

413kcal
Protein
41.0g
Fat
17.4g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Bell Pepper

1/4 medium Red Onion

1/2 medium Zucchini

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

1 tbsp Tahini

1 tsp Shawarma Spice Blend

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a bowl, toss chopped bell pepper, quartered red onion, sliced zucchini, and halved cherry tomatoes with olive oil and a pinch of the shawarma spice blend.

  • 3

    Spread the vegetables in a single layer on a baking sheet and roast for 20-25 minutes until lightly charred and tender.

  • 4

    Meanwhile, season the chicken breast with the remaining shawarma spice blend, ensuring even coating on both sides.

  • 5

    Heat a skillet over medium-high heat and cook the chicken for 5-6 minutes per side until fully cooked and golden on the outside.

  • 6

    Slice the chicken into strips once rested for a few minutes.

  • 7

    Assemble the bowl by layering the roasted vegetables at the base, topping with sliced chicken, and drizzling tahini over the top for extra creaminess.

  • 8

    Serve warm and enjoy your nutritious, flavor-packed meal.