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 of herb-spiced chicken paired with a colorful medley of roasted vegetables. Tender chicken seasoned with a signature shawarma spice blend, roasted bell peppers, zucchini, and red onion come together with a light drizzle of olive oil to create a satisfying and flavorful meal that's both nutritious and delicious.

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NUTRITION

419kcal
Protein
43.1g
Fat
20g
Carbs
19.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1/2 medium Red Onion

1 tbsp Olive Oil

2 tsp Shawarma Spice Mix

2 tbsp Fresh Parsley

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) for the vegetables.

  • 2

    Slice the red bell pepper, zucchini, and red onion into bite-sized pieces. Place them on a baking sheet and drizzle with olive oil, a pinch of salt, and pepper.

  • 3

    Toss the vegetables to ensure they are evenly coated and roast in the oven for 20-25 minutes until tender and slightly charred.

  • 4

    While the vegetables are roasting, pat the chicken breast dry. Rub the chicken with the shawarma spice mix, ensuring all sides are coated.

  • 5

    Heat a skillet over medium-high heat. Cook the chicken breast for about 5-6 minutes on each side or until fully cooked through and nicely browned.

  • 6

    Let the chicken rest for a few minutes before slicing it into strips.

  • 7

    Assemble your bowl by layering the roasted vegetables and sliced chicken. Garnish with fresh parsley.

  • 8

    Serve warm and enjoy your balanced, herb-spiced chicken 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

Enjoy a vibrant bowl of herb-spiced chicken paired with a colorful medley of roasted vegetables. Tender chicken seasoned with a signature shawarma spice blend, roasted bell peppers, zucchini, and red onion come together with a light drizzle of olive oil to create a satisfying and flavorful meal that's both nutritious and delicious.

NUTRITION

419kcal
Protein
43.1g
Fat
20g
Carbs
19.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1/2 medium Red Onion

1 tbsp Olive Oil

2 tsp Shawarma Spice Mix

2 tbsp Fresh Parsley

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) for the vegetables.

  • 2

    Slice the red bell pepper, zucchini, and red onion into bite-sized pieces. Place them on a baking sheet and drizzle with olive oil, a pinch of salt, and pepper.

  • 3

    Toss the vegetables to ensure they are evenly coated and roast in the oven for 20-25 minutes until tender and slightly charred.

  • 4

    While the vegetables are roasting, pat the chicken breast dry. Rub the chicken with the shawarma spice mix, ensuring all sides are coated.

  • 5

    Heat a skillet over medium-high heat. Cook the chicken breast for about 5-6 minutes on each side or until fully cooked through and nicely browned.

  • 6

    Let the chicken rest for a few minutes before slicing it into strips.

  • 7

    Assemble your bowl by layering the roasted vegetables and sliced chicken. Garnish with fresh parsley.

  • 8

    Serve warm and enjoy your balanced, herb-spiced chicken shawarma bowl.