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 that combines succulent herb-spiced chicken with a medley of roasted vegetables and fluffy quinoa. This dish is bursting with aromatic spices and fresh flavors, making every bite a satisfying experience. Perfect for a wholesome meal any time of day.

Try 7 days free, then $12.99 / mo.

NUTRITION

391kcal
Protein
44.8g
Fat
10.6g
Carbs
31.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Red Bell Pepper, sliced

1/2 cup Zucchini, sliced

1/4 cup Red Onion, chopped

1 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

1 tsp Herb and Spice Blend

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    In a bowl, combine lemon juice, minced garlic, and herb and spice blend. Add the chicken breast and marinate for at least 15 minutes.

  • 2

    Preheat a grill pan or skillet over medium-high heat. Add the marinated chicken and cook for 5-7 minutes per side until fully cooked and slightly charred.

  • 3

    While the chicken cooks, preheat the oven to 400°F. Toss the red bell pepper, zucchini, and red onion with a drizzle of olive oil, salt, and pepper, and spread them on a baking sheet.

  • 4

    Roast the vegetables for about 15 minutes until tender and lightly caramelized.

  • 5

    Prepare the quinoa as per package instructions if not already cooked.

  • 6

    Slice the cooked chicken into strips. In a bowl, layer the quinoa, roasted vegetables, and chicken strips together.

  • 7

    Serve warm, garnished with a sprinkle of additional spices if desired. Enjoy your 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 that combines succulent herb-spiced chicken with a medley of roasted vegetables and fluffy quinoa. This dish is bursting with aromatic spices and fresh flavors, making every bite a satisfying experience. Perfect for a wholesome meal any time of day.

NUTRITION

391kcal
Protein
44.8g
Fat
10.6g
Carbs
31.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Red Bell Pepper, sliced

1/2 cup Zucchini, sliced

1/4 cup Red Onion, chopped

1 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

1 tsp Herb and Spice Blend

PREPARATION

  • 1

    In a bowl, combine lemon juice, minced garlic, and herb and spice blend. Add the chicken breast and marinate for at least 15 minutes.

  • 2

    Preheat a grill pan or skillet over medium-high heat. Add the marinated chicken and cook for 5-7 minutes per side until fully cooked and slightly charred.

  • 3

    While the chicken cooks, preheat the oven to 400°F. Toss the red bell pepper, zucchini, and red onion with a drizzle of olive oil, salt, and pepper, and spread them on a baking sheet.

  • 4

    Roast the vegetables for about 15 minutes until tender and lightly caramelized.

  • 5

    Prepare the quinoa as per package instructions if not already cooked.

  • 6

    Slice the cooked chicken into strips. In a bowl, layer the quinoa, roasted vegetables, and chicken strips together.

  • 7

    Serve warm, garnished with a sprinkle of additional spices if desired. Enjoy your herb-spiced chicken shawarma bowl!