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 tender herb-spiced chicken, perfectly roasted mixed vegetables, and hearty chickpeas, all drizzled with a touch of olive oil and a squeeze of lemon. This dish balances bold spices with the natural sweetness of roasted veggies, creating a flavorful meal that satisfies both your taste buds and nutritional needs.

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NUTRITION

399kcal
Protein
42.8g
Fat
11.1g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Canned Chickpeas

1 cup Mixed Vegetables

1 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

1 tsp Cumin

1 tsp Paprika

1 tsp Turmeric

Salt & Pepper to taste

1 tbsp Fresh Parsley

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, combine lemon juice, minced garlic, cumin, paprika, turmeric, salt, and pepper to form a marinade.

  • 3

    Place the chicken breast in a shallow dish and coat evenly with the marinade. Let it sit for at least 15 minutes to absorb the flavors.

  • 4

    Meanwhile, toss the mixed vegetables and chickpeas with olive oil, salt, and pepper on a baking sheet.

  • 5

    Roast the vegetables and chickpeas in the oven for about 20-25 minutes, stirring once halfway, until tender and slightly charred.

  • 6

    While the vegetables are roasting, heat a skillet over medium-high heat. Sear the marinated chicken breast for about 5-6 minutes per side, or until fully cooked and nicely browned. Optionally, finish in the oven for an additional 5 minutes if needed.

  • 7

    Slice the chicken into strips and assemble your bowl by layering the roasted vegetables and chickpeas with sliced chicken.

  • 8

    Garnish with fresh parsley 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 tender herb-spiced chicken, perfectly roasted mixed vegetables, and hearty chickpeas, all drizzled with a touch of olive oil and a squeeze of lemon. This dish balances bold spices with the natural sweetness of roasted veggies, creating a flavorful meal that satisfies both your taste buds and nutritional needs.

NUTRITION

399kcal
Protein
42.8g
Fat
11.1g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Canned Chickpeas

1 cup Mixed Vegetables

1 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

1 tsp Cumin

1 tsp Paprika

1 tsp Turmeric

Salt & Pepper to taste

1 tbsp Fresh Parsley

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, combine lemon juice, minced garlic, cumin, paprika, turmeric, salt, and pepper to form a marinade.

  • 3

    Place the chicken breast in a shallow dish and coat evenly with the marinade. Let it sit for at least 15 minutes to absorb the flavors.

  • 4

    Meanwhile, toss the mixed vegetables and chickpeas with olive oil, salt, and pepper on a baking sheet.

  • 5

    Roast the vegetables and chickpeas in the oven for about 20-25 minutes, stirring once halfway, until tender and slightly charred.

  • 6

    While the vegetables are roasting, heat a skillet over medium-high heat. Sear the marinated chicken breast for about 5-6 minutes per side, or until fully cooked and nicely browned. Optionally, finish in the oven for an additional 5 minutes if needed.

  • 7

    Slice the chicken into strips and assemble your bowl by layering the roasted vegetables and chickpeas with sliced chicken.

  • 8

    Garnish with fresh parsley and serve warm.