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 bursting with Middle Eastern flair - tender herb-spiced chicken paired with a medley of roasted bell pepper, zucchini, and red onion, all served atop a crisp bed of mixed greens. A drizzle of olive oil enhances the aromatic spices for a satisfying, nutritious meal.

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NUTRITION

373kcal
Protein
38.4g
Fat
18.1g
Carbs
14.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1/4 cup Red Onion

1 tbsp Olive Oil

1 cup Mixed Greens

1 tsp Shawarma Spice Blend

1 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a bowl, combine the chicken breast with the shawarma spice blend, garlic powder, salt, and pepper. Let it marinate for at least 10 minutes.

  • 3

    Chop the red bell pepper, zucchini, and red onion. Toss the vegetables with olive oil, a pinch of salt, and pepper.

  • 4

    Spread the seasoned vegetables on a baking sheet and roast them in the oven for 20-25 minutes, stirring midway for even cooking.

  • 5

    While the vegetables roast, heat a non-stick skillet over medium-high heat. Sear the marinated chicken breast for 5-7 minutes per side until fully cooked and nicely browned.

  • 6

    Once the chicken is cooked, let it rest for a few minutes, then slice it into strips.

  • 7

    Assemble the bowl by placing the mixed greens as the base, topping it with roasted vegetables and sliced chicken.

  • 8

    Drizzle any remaining pan juices over the bowl for extra flavor and serve immediately.

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 bursting with Middle Eastern flair - tender herb-spiced chicken paired with a medley of roasted bell pepper, zucchini, and red onion, all served atop a crisp bed of mixed greens. A drizzle of olive oil enhances the aromatic spices for a satisfying, nutritious meal.

NUTRITION

373kcal
Protein
38.4g
Fat
18.1g
Carbs
14.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1/4 cup Red Onion

1 tbsp Olive Oil

1 cup Mixed Greens

1 tsp Shawarma Spice Blend

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a bowl, combine the chicken breast with the shawarma spice blend, garlic powder, salt, and pepper. Let it marinate for at least 10 minutes.

  • 3

    Chop the red bell pepper, zucchini, and red onion. Toss the vegetables with olive oil, a pinch of salt, and pepper.

  • 4

    Spread the seasoned vegetables on a baking sheet and roast them in the oven for 20-25 minutes, stirring midway for even cooking.

  • 5

    While the vegetables roast, heat a non-stick skillet over medium-high heat. Sear the marinated chicken breast for 5-7 minutes per side until fully cooked and nicely browned.

  • 6

    Once the chicken is cooked, let it rest for a few minutes, then slice it into strips.

  • 7

    Assemble the bowl by placing the mixed greens as the base, topping it with roasted vegetables and sliced chicken.

  • 8

    Drizzle any remaining pan juices over the bowl for extra flavor and serve immediately.