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 breast paired with a medley of roasted vegetables and a light bed of quinoa. This dish delivers a delightful balance of savory spices, fresh produce, and wholesome grains, perfect for powering your day.

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NUTRITION

396kcal
Protein
41.6g
Fat
11.2g
Carbs
32.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 medium Zucchini

1/2 medium Red Bell Pepper

1/4 cup Red Onion

1 tsp Olive Oil

1 tsp Shawarma Spice Blend

1 tbsp Fresh Lemon Juice

1 tbsp Fresh Parsley

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, mix the shawarma spice blend with olive oil and fresh lemon juice.

  • 3

    Coat the chicken breast evenly with the spice mixture and let it marinate for at least 15 minutes.

  • 4

    Slice the zucchini, red bell pepper, and red onion into bite-sized pieces. Toss them with a small drizzle of olive oil, salt, and pepper.

  • 5

    Place the vegetables on a baking sheet and roast in the oven for about 20 minutes, until tender and slightly caramelized.

  • 6

    Meanwhile, cook the chicken. You can either grill or bake the marinated chicken at 425°F for approximately 20-25 minutes or until fully cooked and internal temperature reaches 165°F.

  • 7

    Prepare the quinoa according to package instructions, if not already cooked.

  • 8

    Assemble your bowl by placing the quinoa as the base, topping it with sliced chicken and roasted vegetables.

  • 9

    Garnish with freshly chopped parsley and an extra squeeze of lemon if desired. 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 breast paired with a medley of roasted vegetables and a light bed of quinoa. This dish delivers a delightful balance of savory spices, fresh produce, and wholesome grains, perfect for powering your day.

NUTRITION

396kcal
Protein
41.6g
Fat
11.2g
Carbs
32.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 medium Zucchini

1/2 medium Red Bell Pepper

1/4 cup Red Onion

1 tsp Olive Oil

1 tsp Shawarma Spice Blend

1 tbsp Fresh Lemon Juice

1 tbsp Fresh Parsley

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, mix the shawarma spice blend with olive oil and fresh lemon juice.

  • 3

    Coat the chicken breast evenly with the spice mixture and let it marinate for at least 15 minutes.

  • 4

    Slice the zucchini, red bell pepper, and red onion into bite-sized pieces. Toss them with a small drizzle of olive oil, salt, and pepper.

  • 5

    Place the vegetables on a baking sheet and roast in the oven for about 20 minutes, until tender and slightly caramelized.

  • 6

    Meanwhile, cook the chicken. You can either grill or bake the marinated chicken at 425°F for approximately 20-25 minutes or until fully cooked and internal temperature reaches 165°F.

  • 7

    Prepare the quinoa according to package instructions, if not already cooked.

  • 8

    Assemble your bowl by placing the quinoa as the base, topping it with sliced chicken and roasted vegetables.

  • 9

    Garnish with freshly chopped parsley and an extra squeeze of lemon if desired. Serve warm.