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 vibrant bowl featuring tender herb-spiced chicken accompanied by a colorful medley of roasted vegetables, fresh spinach, and a hint of lemon. This balanced bowl creates a perfect harmony of aromatic spices and wholesome ingredients that are both satisfying and nutritious.

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NUTRITION

326kcal
Protein
39.7g
Fat
9.5g
Carbs
23.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup chopped Red Bell Pepper

1/2 cup sliced Zucchini

1/4 cup sliced Red Onion

1 cup Spinach

1 tsp Extra Virgin Olive Oil

1/4 cup Cooked Quinoa

1 tsp Herb Shawarma Spice Blend

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    In a small bowl, mix the herb shawarma spice blend with lemon juice and set aside.

  • 3

    Toss the red bell pepper, zucchini, and red onion with olive oil, salt, and pepper on a baking sheet.

  • 4

    Roast the vegetables in the oven for 15-20 minutes until tender and slightly caramelized.

  • 5

    While the vegetables roast, season the chicken breast with the spice blend.

  • 6

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

  • 7

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

  • 8

    In a bowl, layer the spinach as the base, then add the roasted vegetables, sliced chicken, and cooked quinoa.

  • 9

    Drizzle any remaining lemon-spice mixture over the bowl for an extra burst of flavor, and serve immediately.

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 vibrant bowl featuring tender herb-spiced chicken accompanied by a colorful medley of roasted vegetables, fresh spinach, and a hint of lemon. This balanced bowl creates a perfect harmony of aromatic spices and wholesome ingredients that are both satisfying and nutritious.

NUTRITION

326kcal
Protein
39.7g
Fat
9.5g
Carbs
23.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup chopped Red Bell Pepper

1/2 cup sliced Zucchini

1/4 cup sliced Red Onion

1 cup Spinach

1 tsp Extra Virgin Olive Oil

1/4 cup Cooked Quinoa

1 tsp Herb Shawarma Spice Blend

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    In a small bowl, mix the herb shawarma spice blend with lemon juice and set aside.

  • 3

    Toss the red bell pepper, zucchini, and red onion with olive oil, salt, and pepper on a baking sheet.

  • 4

    Roast the vegetables in the oven for 15-20 minutes until tender and slightly caramelized.

  • 5

    While the vegetables roast, season the chicken breast with the spice blend.

  • 6

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

  • 7

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

  • 8

    In a bowl, layer the spinach as the base, then add the roasted vegetables, sliced chicken, and cooked quinoa.

  • 9

    Drizzle any remaining lemon-spice mixture over the bowl for an extra burst of flavor, and serve immediately.