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 vibrant flavors of the Middle East with this Chicken Shawarma Bowl. Tender, herb-spiced chicken is paired with a colorful medley of roasted vegetables and a bed of fluffy quinoa, all brought together with a drizzle of olive oil and a blend of warm spices that evoke the essence of shawarma. This dish delivers on taste and nutrition, offering a balanced meal that delights both the palate and the body.

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NUTRITION

451kcal
Protein
42.5g
Fat
12.1g
Carbs
44.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Mixed Vegetables (Bell Pepper, Red Onion, Zucchini)

1/2 cup Cooked Quinoa

1 tsp Olive Oil

1/2 tsp Garlic Powder

1/2 tsp Ground Cumin

1/2 tsp Paprika

1/2 tsp Turmeric

1/4 tsp Cinnamon

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, combine garlic powder, ground cumin, paprika, turmeric, cinnamon, salt, and pepper.

  • 3

    Rub the chicken breast with olive oil and sprinkle the spice mix evenly over it. Let it marinate for about 10 minutes.

  • 4

    Place the chicken on a baking tray and roast in the oven for 20-25 minutes, or until internal temperature reaches 165°F.

  • 5

    While the chicken roasts, toss the mixed vegetables with a bit of olive oil, salt, and pepper, then spread them on a separate baking sheet. Roast in the oven for 15-20 minutes until tender and slightly charred.

  • 6

    Heat the cooked quinoa if needed or serve at room temperature.

  • 7

    Slice the roasted chicken and assemble the bowl by layering quinoa, roasted vegetables, and chicken slices.

  • 8

    Finish with a light drizzle of extra olive oil if desired 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

Savor the vibrant flavors of the Middle East with this Chicken Shawarma Bowl. Tender, herb-spiced chicken is paired with a colorful medley of roasted vegetables and a bed of fluffy quinoa, all brought together with a drizzle of olive oil and a blend of warm spices that evoke the essence of shawarma. This dish delivers on taste and nutrition, offering a balanced meal that delights both the palate and the body.

NUTRITION

451kcal
Protein
42.5g
Fat
12.1g
Carbs
44.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Mixed Vegetables (Bell Pepper, Red Onion, Zucchini)

1/2 cup Cooked Quinoa

1 tsp Olive Oil

1/2 tsp Garlic Powder

1/2 tsp Ground Cumin

1/2 tsp Paprika

1/2 tsp Turmeric

1/4 tsp Cinnamon

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, combine garlic powder, ground cumin, paprika, turmeric, cinnamon, salt, and pepper.

  • 3

    Rub the chicken breast with olive oil and sprinkle the spice mix evenly over it. Let it marinate for about 10 minutes.

  • 4

    Place the chicken on a baking tray and roast in the oven for 20-25 minutes, or until internal temperature reaches 165°F.

  • 5

    While the chicken roasts, toss the mixed vegetables with a bit of olive oil, salt, and pepper, then spread them on a separate baking sheet. Roast in the oven for 15-20 minutes until tender and slightly charred.

  • 6

    Heat the cooked quinoa if needed or serve at room temperature.

  • 7

    Slice the roasted chicken and assemble the bowl by layering quinoa, roasted vegetables, and chicken slices.

  • 8

    Finish with a light drizzle of extra olive oil if desired and serve warm.