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 bowl bursting with warm, aromatic flavors where tender, herb-spiced chicken meets a medley of roasted bell peppers, zucchini, and red onions. Finished with a bright squeeze of lemon and a sprinkle of fresh parsley, this dish is both wholesome and satisfying.

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NUTRITION

385kcal
Protein
39.0g
Fat
10.7g
Carbs
22.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup diced Red Bell Pepper

1 cup sliced Zucchini

1/2 medium Red Onion, sliced

1 tsp Olive Oil

1 tsp Shawarma Spice Mix

1 tbsp Fresh Lemon Juice

2 tbsp Fresh Parsley, chopped

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a bowl, combine the chicken breast with the shawarma spice mix and fresh lemon juice. Let it marinate for at least 15 minutes.

  • 3

    On a baking tray, toss the diced red bell pepper, sliced zucchini, and red onion with olive oil, salt, and pepper.

  • 4

    Roast the vegetables in the preheated oven for about 20-25 minutes, or until tender and slightly charred at the edges.

  • 5

    Meanwhile, heat a grill pan over medium-high heat. Grill the marinated chicken breast for about 5-6 minutes per side until fully cooked and lightly charred.

  • 6

    Slice the grilled chicken into strips.

  • 7

    Assemble the bowl by layering the roasted vegetables and placing the sliced chicken on top. Garnish with freshly chopped parsley.

  • 8

    Drizzle extra lemon juice if desired, and enjoy your nutritious, flavorful 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 a bowl bursting with warm, aromatic flavors where tender, herb-spiced chicken meets a medley of roasted bell peppers, zucchini, and red onions. Finished with a bright squeeze of lemon and a sprinkle of fresh parsley, this dish is both wholesome and satisfying.

NUTRITION

385kcal
Protein
39.0g
Fat
10.7g
Carbs
22.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup diced Red Bell Pepper

1 cup sliced Zucchini

1/2 medium Red Onion, sliced

1 tsp Olive Oil

1 tsp Shawarma Spice Mix

1 tbsp Fresh Lemon Juice

2 tbsp Fresh Parsley, chopped

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a bowl, combine the chicken breast with the shawarma spice mix and fresh lemon juice. Let it marinate for at least 15 minutes.

  • 3

    On a baking tray, toss the diced red bell pepper, sliced zucchini, and red onion with olive oil, salt, and pepper.

  • 4

    Roast the vegetables in the preheated oven for about 20-25 minutes, or until tender and slightly charred at the edges.

  • 5

    Meanwhile, heat a grill pan over medium-high heat. Grill the marinated chicken breast for about 5-6 minutes per side until fully cooked and lightly charred.

  • 6

    Slice the grilled chicken into strips.

  • 7

    Assemble the bowl by layering the roasted vegetables and placing the sliced chicken on top. Garnish with freshly chopped parsley.

  • 8

    Drizzle extra lemon juice if desired, and enjoy your nutritious, flavorful bowl.