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 Middle Eastern spices in this wholesome bowl. Tender, herb-spiced chicken pairs beautifully with a medley of roasted bell peppers, zucchini, and red onion, all crowned with a creamy dollop of hummus. This dish delivers a balanced mix of protein, heart-healthy fats, and fiber, making each bite as nutritious as it is delicious.

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NUTRITION

405kcal
Protein
41.9g
Fat
16.3g
Carbs
23.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1 tsp Olive Oil

1/4 cup Hummus

1 tsp Shawarma Spice Blend

1 clove Fresh Garlic

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Cut the red bell pepper into strips, slice the zucchini into half-moons, and thinly slice the red onion. Place these vegetables in a bowl.

  • 3

    Drizzle the olive oil over the vegetables, and toss with a pinch of the shawarma spice blend, salt, and pepper to taste.

  • 4

    Spread the vegetables evenly on a baking sheet and roast in the preheated oven for 20-25 minutes until tender and lightly charred.

  • 5

    While the vegetables roast, season the chicken breast on both sides with the remaining shawarma spice blend and minced garlic.

  • 6

    Heat a non-stick skillet over medium-high heat and cook the chicken breast for about 5-6 minutes per side, or until fully cooked and nicely browned.

  • 7

    Once the chicken is cooked, allow it to rest for a few minutes before slicing it into strips.

  • 8

    Assemble your bowl by layering the roasted vegetables, sliced chicken, and finish with a dollop of hummus.

  • 9

    Serve warm and enjoy your nutritious, flavor-packed Shawarma 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 the vibrant flavors of Middle Eastern spices in this wholesome bowl. Tender, herb-spiced chicken pairs beautifully with a medley of roasted bell peppers, zucchini, and red onion, all crowned with a creamy dollop of hummus. This dish delivers a balanced mix of protein, heart-healthy fats, and fiber, making each bite as nutritious as it is delicious.

NUTRITION

405kcal
Protein
41.9g
Fat
16.3g
Carbs
23.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1 tsp Olive Oil

1/4 cup Hummus

1 tsp Shawarma Spice Blend

1 clove Fresh Garlic

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Cut the red bell pepper into strips, slice the zucchini into half-moons, and thinly slice the red onion. Place these vegetables in a bowl.

  • 3

    Drizzle the olive oil over the vegetables, and toss with a pinch of the shawarma spice blend, salt, and pepper to taste.

  • 4

    Spread the vegetables evenly on a baking sheet and roast in the preheated oven for 20-25 minutes until tender and lightly charred.

  • 5

    While the vegetables roast, season the chicken breast on both sides with the remaining shawarma spice blend and minced garlic.

  • 6

    Heat a non-stick skillet over medium-high heat and cook the chicken breast for about 5-6 minutes per side, or until fully cooked and nicely browned.

  • 7

    Once the chicken is cooked, allow it to rest for a few minutes before slicing it into strips.

  • 8

    Assemble your bowl by layering the roasted vegetables, sliced chicken, and finish with a dollop of hummus.

  • 9

    Serve warm and enjoy your nutritious, flavor-packed Shawarma Bowl.