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 herb-spiced chicken, perfectly roasted vegetables, and a nutritious bed of quinoa, dressed with a hint of lemon and olive oil for an irresistible fusion of Middle Eastern flavors and wholesome goodness.

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NUTRITION

438kcal
Protein
50g
Fat
11.6g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup cooked Quinoa

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Zucchini

1/4 cup sliced Red Onion

1 tsp Olive Oil

1 tbsp Lemon Juice

Shawarma Spices (to taste)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, combine the shawarma spices (paprika, cumin, coriander, garlic powder, salt, and pepper). Rub the spice mix evenly over the chicken breast.

  • 3

    Place the chicken breast on a baking sheet and roast in the oven for approximately 20-25 minutes, or until the internal temperature reaches 165°F.

  • 4

    While the chicken is roasting, toss the red bell pepper, zucchini, and red onion with olive oil, a pinch of salt, and additional spices if desired. Spread them on another baking sheet and roast for 15-20 minutes until tender with slight char.

  • 5

    Prepare the quinoa according to package instructions if not pre-cooked.

  • 6

    After the chicken is done, slice it into strips.

  • 7

    In a bowl, layer the cooked quinoa, roasted vegetables, and sliced chicken. Drizzle with lemon juice over the top.

  • 8

    Mix gently to combine all flavors and serve warm.

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 herb-spiced chicken, perfectly roasted vegetables, and a nutritious bed of quinoa, dressed with a hint of lemon and olive oil for an irresistible fusion of Middle Eastern flavors and wholesome goodness.

NUTRITION

438kcal
Protein
50g
Fat
11.6g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup cooked Quinoa

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Zucchini

1/4 cup sliced Red Onion

1 tsp Olive Oil

1 tbsp Lemon Juice

Shawarma Spices (to taste)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, combine the shawarma spices (paprika, cumin, coriander, garlic powder, salt, and pepper). Rub the spice mix evenly over the chicken breast.

  • 3

    Place the chicken breast on a baking sheet and roast in the oven for approximately 20-25 minutes, or until the internal temperature reaches 165°F.

  • 4

    While the chicken is roasting, toss the red bell pepper, zucchini, and red onion with olive oil, a pinch of salt, and additional spices if desired. Spread them on another baking sheet and roast for 15-20 minutes until tender with slight char.

  • 5

    Prepare the quinoa according to package instructions if not pre-cooked.

  • 6

    After the chicken is done, slice it into strips.

  • 7

    In a bowl, layer the cooked quinoa, roasted vegetables, and sliced chicken. Drizzle with lemon juice over the top.

  • 8

    Mix gently to combine all flavors and serve warm.