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 vibrant flavors of this Chicken Shawarma Bowl, featuring succulent herb-spiced chicken, fluffy quinoa, and a medley of oven-roasted vegetables, all crowned with a dollop of creamy hummus. This bowl marries warmth and spice with a refreshing blend of textures in every bite.

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NUTRITION

359kcal
Protein
32.8g
Fat
14.1g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/3 cup Cooked Quinoa

1 cup Mixed Roasted Vegetables

2 tbsp Hummus

1 tsp Olive Oil

Shawarma Spice Blend (to taste)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Prepare the mixed vegetables by chopping bell pepper, zucchini, and red onion into bite-sized pieces. Toss them with olive oil and a pinch of the shawarma spice blend.

  • 3

    Spread the vegetables on a baking sheet and roast in the preheated oven for about 20 minutes, until tender and slightly caramelized.

  • 4

    Meanwhile, season the chicken breast generously with the shawarma spice blend. Cook the chicken by grilling or pan-searing over medium-high heat for about 6-7 minutes per side, or until fully cooked. Let it rest for a few minutes before slicing.

  • 5

    Prepare the quinoa according to package instructions if not pre-cooked, using about 1/3 cup cooked quinoa per serving.

  • 6

    Assemble the bowl by layering the quinoa, topped with sliced chicken and roasted vegetables. Add a dollop of hummus on the side.

  • 7

    Serve warm and enjoy the burst of herb-spiced flavors mixed with the freshness of roasted vegetables.

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 vibrant flavors of this Chicken Shawarma Bowl, featuring succulent herb-spiced chicken, fluffy quinoa, and a medley of oven-roasted vegetables, all crowned with a dollop of creamy hummus. This bowl marries warmth and spice with a refreshing blend of textures in every bite.

NUTRITION

359kcal
Protein
32.8g
Fat
14.1g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/3 cup Cooked Quinoa

1 cup Mixed Roasted Vegetables

2 tbsp Hummus

1 tsp Olive Oil

Shawarma Spice Blend (to taste)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Prepare the mixed vegetables by chopping bell pepper, zucchini, and red onion into bite-sized pieces. Toss them with olive oil and a pinch of the shawarma spice blend.

  • 3

    Spread the vegetables on a baking sheet and roast in the preheated oven for about 20 minutes, until tender and slightly caramelized.

  • 4

    Meanwhile, season the chicken breast generously with the shawarma spice blend. Cook the chicken by grilling or pan-searing over medium-high heat for about 6-7 minutes per side, or until fully cooked. Let it rest for a few minutes before slicing.

  • 5

    Prepare the quinoa according to package instructions if not pre-cooked, using about 1/3 cup cooked quinoa per serving.

  • 6

    Assemble the bowl by layering the quinoa, topped with sliced chicken and roasted vegetables. Add a dollop of hummus on the side.

  • 7

    Serve warm and enjoy the burst of herb-spiced flavors mixed with the freshness of roasted vegetables.