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 tender herb-spiced chicken paired with a medley of oven-roasted vegetables and fluffy quinoa, all elevated by a zesty olive oil and lemon drizzle. This dish balances aromatic spices with fresh produce for a wholesome, satisfying meal that delights both the palate and the body.

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NUTRITION

373kcal
Protein
39.3g
Fat
11g
Carbs
33.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Roasted Mixed Vegetables

1/2 cup Cooked Quinoa

1 tsp Olive Oil

Herb-Spice Mix

1 Lemon Wedge

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    In a bowl, combine the herb-spice mix (cumin, smoked paprika, garlic powder, salt, and pepper) with a tiny drizzle of olive oil to create a paste.

  • 3

    Coat the chicken breast evenly with the spice paste and let it marinate for 10 minutes.

  • 4

    Place the chicken on a baking sheet lined with parchment paper and arrange the mixed vegetables (bell pepper, zucchini, and red onion) around it. Drizzle the remaining olive oil over the vegetables.

  • 5

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

  • 6

    While roasting, prepare 1/2 cup of cooked quinoa according to package directions.

  • 7

    Slice the cooked chicken and assemble your bowl by layering quinoa, roasted vegetables, and chicken slices.

  • 8

    Finish with a squeeze of fresh lemon juice from the lemon wedge over the bowl. Serve warm and enjoy!

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 tender herb-spiced chicken paired with a medley of oven-roasted vegetables and fluffy quinoa, all elevated by a zesty olive oil and lemon drizzle. This dish balances aromatic spices with fresh produce for a wholesome, satisfying meal that delights both the palate and the body.

NUTRITION

373kcal
Protein
39.3g
Fat
11g
Carbs
33.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Roasted Mixed Vegetables

1/2 cup Cooked Quinoa

1 tsp Olive Oil

Herb-Spice Mix

1 Lemon Wedge

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    In a bowl, combine the herb-spice mix (cumin, smoked paprika, garlic powder, salt, and pepper) with a tiny drizzle of olive oil to create a paste.

  • 3

    Coat the chicken breast evenly with the spice paste and let it marinate for 10 minutes.

  • 4

    Place the chicken on a baking sheet lined with parchment paper and arrange the mixed vegetables (bell pepper, zucchini, and red onion) around it. Drizzle the remaining olive oil over the vegetables.

  • 5

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

  • 6

    While roasting, prepare 1/2 cup of cooked quinoa according to package directions.

  • 7

    Slice the cooked chicken and assemble your bowl by layering quinoa, roasted vegetables, and chicken slices.

  • 8

    Finish with a squeeze of fresh lemon juice from the lemon wedge over the bowl. Serve warm and enjoy!