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 grilled chicken infused with a fragrant herb-shawarma blend, paired with a medley of roasted bell pepper, zucchini, red onion, and cherry tomatoes. Finished with a cool drizzle of tangy Greek yogurt, this dish offers a satisfying balance of savory spices and fresh, wholesome vegetables.

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NUTRITION

335kcal
Protein
40.7g
Fat
9.8g
Carbs
23.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1/4 Red Onion

1/2 cup Cherry Tomatoes

1 tsp Extra Virgin Olive Oil

2 tbsp Nonfat Greek Yogurt

1 tsp Herb-Spice Blend (Cumin, Paprika, Garlic Powder, Turmeric, Salt, Black Pepper)

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a small bowl, combine the herb-spice blend with a drizzle of olive oil. Rub this mixture all over the chicken breast.

  • 3

    Heat a grill pan or skillet over medium-high heat and sear the chicken breast for 2-3 minutes per side to lock in flavors.

  • 4

    Meanwhile, chop the red bell pepper, zucchini, red onion, and cherry tomatoes. Toss the vegetables in a little olive oil, salt, and pepper.

  • 5

    Spread the vegetables out on a baking sheet and roast in the preheated oven for about 15-20 minutes until tender and slightly charred.

  • 6

    Slice the grilled chicken and layer it over the roasted vegetables in a bowl.

  • 7

    Drizzle with nonfat Greek yogurt for a cooling finish and garnish with extra herbs if desired.

  • 8

    Serve warm and enjoy your balanced, flavorful Shawarma Bowl.

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 grilled chicken infused with a fragrant herb-shawarma blend, paired with a medley of roasted bell pepper, zucchini, red onion, and cherry tomatoes. Finished with a cool drizzle of tangy Greek yogurt, this dish offers a satisfying balance of savory spices and fresh, wholesome vegetables.

NUTRITION

335kcal
Protein
40.7g
Fat
9.8g
Carbs
23.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1/4 Red Onion

1/2 cup Cherry Tomatoes

1 tsp Extra Virgin Olive Oil

2 tbsp Nonfat Greek Yogurt

1 tsp Herb-Spice Blend (Cumin, Paprika, Garlic Powder, Turmeric, Salt, Black Pepper)

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a small bowl, combine the herb-spice blend with a drizzle of olive oil. Rub this mixture all over the chicken breast.

  • 3

    Heat a grill pan or skillet over medium-high heat and sear the chicken breast for 2-3 minutes per side to lock in flavors.

  • 4

    Meanwhile, chop the red bell pepper, zucchini, red onion, and cherry tomatoes. Toss the vegetables in a little olive oil, salt, and pepper.

  • 5

    Spread the vegetables out on a baking sheet and roast in the preheated oven for about 15-20 minutes until tender and slightly charred.

  • 6

    Slice the grilled chicken and layer it over the roasted vegetables in a bowl.

  • 7

    Drizzle with nonfat Greek yogurt for a cooling finish and garnish with extra herbs if desired.

  • 8

    Serve warm and enjoy your balanced, flavorful Shawarma Bowl.