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 marinated chicken spiced with shawarma herbs, perfectly paired with a bed of fluffy quinoa and a medley of roasted vegetables. This dish brings warm, aromatic spices with a touch of citrus, delivering a satisfying meal that is both nutrient-dense and bursting with flavor.

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NUTRITION

392kcal
Protein
34.7g
Fat
8.9g
Carbs
45.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1 medium Mixed Bell Pepper

1 medium Zucchini

1 small Red Onion

1 tsp Extra-Virgin Olive Oil

1 tsp Shawarma Spice Mix

1 tbsp Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

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

  • 3

    Place the chicken breast on a cutting board and coat it evenly with half of the spice mixture.

  • 4

    Chop the bell pepper, zucchini, and red onion into bite-sized pieces and place them on a baking sheet. Drizzle them with the remaining spice mixture and toss to coat.

  • 5

    Roast the vegetables in the oven for about 20-25 minutes until they are tender and slightly charred at the edges.

  • 6

    Meanwhile, cook the quinoa according to package instructions.

  • 7

    Grill or pan-sear the chicken breast over medium heat for about 6-7 minutes per side until fully cooked and juices run clear.

  • 8

    Slice the chicken and serve over a bowl of quinoa topped with the roasted vegetables.

  • 9

    Finish with an extra squeeze of fresh lemon juice if desired.

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 marinated chicken spiced with shawarma herbs, perfectly paired with a bed of fluffy quinoa and a medley of roasted vegetables. This dish brings warm, aromatic spices with a touch of citrus, delivering a satisfying meal that is both nutrient-dense and bursting with flavor.

NUTRITION

392kcal
Protein
34.7g
Fat
8.9g
Carbs
45.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1 medium Mixed Bell Pepper

1 medium Zucchini

1 small Red Onion

1 tsp Extra-Virgin Olive Oil

1 tsp Shawarma Spice Mix

1 tbsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

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

  • 3

    Place the chicken breast on a cutting board and coat it evenly with half of the spice mixture.

  • 4

    Chop the bell pepper, zucchini, and red onion into bite-sized pieces and place them on a baking sheet. Drizzle them with the remaining spice mixture and toss to coat.

  • 5

    Roast the vegetables in the oven for about 20-25 minutes until they are tender and slightly charred at the edges.

  • 6

    Meanwhile, cook the quinoa according to package instructions.

  • 7

    Grill or pan-sear the chicken breast over medium heat for about 6-7 minutes per side until fully cooked and juices run clear.

  • 8

    Slice the chicken and serve over a bowl of quinoa topped with the roasted vegetables.

  • 9

    Finish with an extra squeeze of fresh lemon juice if desired.