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 the bold spices of a homemade shawarma bowl featuring herb-spiced chicken paired with a medley of roasted red bell peppers and zucchini. Finished with a drizzle of lemon-infused olive oil and tossed over a bed of fresh greens, this bowl is both vibrant and nutrient-dense, perfectly balancing lean protein and wholesome vegetables.

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NUTRITION

341kcal
Protein
35.3g
Fat
9.9g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Chickpeas (cooked)

1/2 cup Red Bell Pepper, chopped

1/2 cup Zucchini, chopped

1 tsp Olive Oil

1 tbsp Fresh Lemon Juice

1 cup Mixed Greens

1 tsp Herb-Spice Blend (cumin, paprika, garlic powder, turmeric, salt)

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a small bowl, mix the herb-spice blend with lemon juice and a drizzle of olive oil to create a marinade.

  • 3

    Coat the chicken breast with half of the marinade, ensuring even coverage on both sides.

  • 4

    Place the chicken on a baking tray and roast in the oven for 18-20 minutes or until cooked through.

  • 5

    While the chicken roasts, toss the chopped red bell pepper and zucchini with the remaining olive oil and a light sprinkle of the herb-spice blend.

  • 6

    Spread the vegetables on a separate baking sheet and roast for 15 minutes until slightly charred and tender.

  • 7

    Warm the cooked chickpeas if desired, or serve them at room temperature for added texture.

  • 8

    Assemble the bowl by layering the mixed greens at the base, then add the roasted vegetables and chickpeas. Slice the cooked chicken breast and place on top.

  • 9

    Finish with an extra squeeze of fresh lemon juice over the bowl for a bright, zesty flavor.

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 the bold spices of a homemade shawarma bowl featuring herb-spiced chicken paired with a medley of roasted red bell peppers and zucchini. Finished with a drizzle of lemon-infused olive oil and tossed over a bed of fresh greens, this bowl is both vibrant and nutrient-dense, perfectly balancing lean protein and wholesome vegetables.

NUTRITION

341kcal
Protein
35.3g
Fat
9.9g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Chickpeas (cooked)

1/2 cup Red Bell Pepper, chopped

1/2 cup Zucchini, chopped

1 tsp Olive Oil

1 tbsp Fresh Lemon Juice

1 cup Mixed Greens

1 tsp Herb-Spice Blend (cumin, paprika, garlic powder, turmeric, salt)

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a small bowl, mix the herb-spice blend with lemon juice and a drizzle of olive oil to create a marinade.

  • 3

    Coat the chicken breast with half of the marinade, ensuring even coverage on both sides.

  • 4

    Place the chicken on a baking tray and roast in the oven for 18-20 minutes or until cooked through.

  • 5

    While the chicken roasts, toss the chopped red bell pepper and zucchini with the remaining olive oil and a light sprinkle of the herb-spice blend.

  • 6

    Spread the vegetables on a separate baking sheet and roast for 15 minutes until slightly charred and tender.

  • 7

    Warm the cooked chickpeas if desired, or serve them at room temperature for added texture.

  • 8

    Assemble the bowl by layering the mixed greens at the base, then add the roasted vegetables and chickpeas. Slice the cooked chicken breast and place on top.

  • 9

    Finish with an extra squeeze of fresh lemon juice over the bowl for a bright, zesty flavor.