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 marinated chicken infused with aromatic herbs and spices, served over a bed of fluffy quinoa and a colorful medley of roasted bell peppers, zucchini, and red onions. This wholesome bowl brings a delightful blend of textures and tastes, with a tangy twist from fresh herbs and a drizzle of olive oil.

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NUTRITION

403kcal
Protein
41.9g
Fat
11.3g
Carbs
32.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Diced Red Bell Pepper

1/2 cup Sliced Zucchini

1/4 cup Sliced Red Onion

1 tsp Olive Oil

1/2 cup Cooked Quinoa

1 tsp Garlic Powder

1 tsp Ground Cumin

1 tsp Smoked Paprika

2 tbsp Chopped Fresh Parsley

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a bowl, combine garlic powder, ground cumin, smoked paprika, salt, and pepper. Rub this spice mix all over the 6 oz chicken breast to infuse it with a robust herb-spiced flavor.

  • 3

    Place the seasoned chicken breast on a baking tray. Arrange the diced red bell pepper, sliced zucchini, and sliced red onion around the chicken. Drizzle 1 teaspoon of olive oil over the vegetables and toss to coat evenly.

  • 4

    Roast in the oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly charred on the edges.

  • 5

    While the chicken and vegetables are roasting, prepare 1/2 cup of cooked quinoa, seasoning lightly with salt and freshly chopped parsley for a burst of freshness.

  • 6

    Once cooked, slice the chicken breast and assemble your bowl by layering the quinoa at the base, topping it with roasted vegetables and sliced chicken.

  • 7

    Garnish with additional fresh parsley 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 marinated chicken infused with aromatic herbs and spices, served over a bed of fluffy quinoa and a colorful medley of roasted bell peppers, zucchini, and red onions. This wholesome bowl brings a delightful blend of textures and tastes, with a tangy twist from fresh herbs and a drizzle of olive oil.

NUTRITION

403kcal
Protein
41.9g
Fat
11.3g
Carbs
32.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Diced Red Bell Pepper

1/2 cup Sliced Zucchini

1/4 cup Sliced Red Onion

1 tsp Olive Oil

1/2 cup Cooked Quinoa

1 tsp Garlic Powder

1 tsp Ground Cumin

1 tsp Smoked Paprika

2 tbsp Chopped Fresh Parsley

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a bowl, combine garlic powder, ground cumin, smoked paprika, salt, and pepper. Rub this spice mix all over the 6 oz chicken breast to infuse it with a robust herb-spiced flavor.

  • 3

    Place the seasoned chicken breast on a baking tray. Arrange the diced red bell pepper, sliced zucchini, and sliced red onion around the chicken. Drizzle 1 teaspoon of olive oil over the vegetables and toss to coat evenly.

  • 4

    Roast in the oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly charred on the edges.

  • 5

    While the chicken and vegetables are roasting, prepare 1/2 cup of cooked quinoa, seasoning lightly with salt and freshly chopped parsley for a burst of freshness.

  • 6

    Once cooked, slice the chicken breast and assemble your bowl by layering the quinoa at the base, topping it with roasted vegetables and sliced chicken.

  • 7

    Garnish with additional fresh parsley if desired, and serve warm.