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 featuring succulent herb-spiced chicken paired with a medley of roasted bell pepper, zucchini, and red onion, all served on a bed of fresh mixed greens. This dish is bursting with aromatic spices like cumin, paprika, turmeric, and garlic powder, bringing a Middle Eastern flair to a wholesome, balanced meal.

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NUTRITION

363kcal
Protein
37.8g
Fat
18.7g
Carbs
11.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1 tbsp Olive Oil

1 cup Mixed Greens

Herb Spice Mix (Cumin, Paprika, Turmeric, Garlic Powder, Salt, Pepper)

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a small bowl, combine cumin, paprika, turmeric, garlic powder, salt, and pepper to form a spice mix.

  • 3

    Rub the chicken breast with half of the spice mix. Allow to marinate for 10 minutes while you prepare the vegetables.

  • 4

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss them in olive oil and sprinkle with the remaining spice mix.

  • 5

    Spread the vegetables on a baking tray lined with parchment paper and roast in the oven for 20-25 minutes until tender and slightly charred.

  • 6

    Meanwhile, grill or sear the chicken breast in a skillet over medium-high heat for about 6-7 minutes per side or until cooked through. Let it rest for a few minutes before slicing.

  • 7

    Assemble the bowl by layering mixed greens at the bottom, topping with roasted vegetables, and then arranging the sliced chicken breast on top.

  • 8

    Drizzle any remaining pan juices over the bowl and serve warm.

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 featuring succulent herb-spiced chicken paired with a medley of roasted bell pepper, zucchini, and red onion, all served on a bed of fresh mixed greens. This dish is bursting with aromatic spices like cumin, paprika, turmeric, and garlic powder, bringing a Middle Eastern flair to a wholesome, balanced meal.

NUTRITION

363kcal
Protein
37.8g
Fat
18.7g
Carbs
11.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1 tbsp Olive Oil

1 cup Mixed Greens

Herb Spice Mix (Cumin, Paprika, Turmeric, Garlic Powder, Salt, Pepper)

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a small bowl, combine cumin, paprika, turmeric, garlic powder, salt, and pepper to form a spice mix.

  • 3

    Rub the chicken breast with half of the spice mix. Allow to marinate for 10 minutes while you prepare the vegetables.

  • 4

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss them in olive oil and sprinkle with the remaining spice mix.

  • 5

    Spread the vegetables on a baking tray lined with parchment paper and roast in the oven for 20-25 minutes until tender and slightly charred.

  • 6

    Meanwhile, grill or sear the chicken breast in a skillet over medium-high heat for about 6-7 minutes per side or until cooked through. Let it rest for a few minutes before slicing.

  • 7

    Assemble the bowl by layering mixed greens at the bottom, topping with roasted vegetables, and then arranging the sliced chicken breast on top.

  • 8

    Drizzle any remaining pan juices over the bowl and serve warm.