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 a vibrant bowl featuring succulent herb-spiced chicken paired with a medley of roasted red bell peppers and zucchini. Infused with warm shawarma spices and a hint of zesty lemon, this dish delivers a balanced blend of flavors and textures for a wholesome, satisfying meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

336kcal
Protein
47.2g
Fat
10.8g
Carbs
12.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Zucchini

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Ground Cumin

1 tsp Paprika

1/2 tsp Garlic Powder

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    In a small bowl, combine olive oil, lemon juice, ground cumin, paprika, garlic powder, salt, and pepper to form the marinade.

  • 2

    Place the chicken breast in a shallow dish and coat evenly with the marinade. Allow it to marinate for at least 20 minutes.

  • 3

    Preheat your oven to 425°F. Toss the sliced red bell pepper and zucchini with a little extra olive oil, salt, and pepper on a baking sheet.

  • 4

    Roast the vegetables in the oven for 15-20 minutes until they are tender and slightly charred around the edges.

  • 5

    Meanwhile, heat a skillet over medium-high heat. Cook the marinated chicken breast for about 6-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F.

  • 6

    Slice the chicken and serve over the roasted vegetables for a well-balanced bowl that hits your protein and calorie goals.

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 a vibrant bowl featuring succulent herb-spiced chicken paired with a medley of roasted red bell peppers and zucchini. Infused with warm shawarma spices and a hint of zesty lemon, this dish delivers a balanced blend of flavors and textures for a wholesome, satisfying meal.

NUTRITION

336kcal
Protein
47.2g
Fat
10.8g
Carbs
12.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Zucchini

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Ground Cumin

1 tsp Paprika

1/2 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    In a small bowl, combine olive oil, lemon juice, ground cumin, paprika, garlic powder, salt, and pepper to form the marinade.

  • 2

    Place the chicken breast in a shallow dish and coat evenly with the marinade. Allow it to marinate for at least 20 minutes.

  • 3

    Preheat your oven to 425°F. Toss the sliced red bell pepper and zucchini with a little extra olive oil, salt, and pepper on a baking sheet.

  • 4

    Roast the vegetables in the oven for 15-20 minutes until they are tender and slightly charred around the edges.

  • 5

    Meanwhile, heat a skillet over medium-high heat. Cook the marinated chicken breast for about 6-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F.

  • 6

    Slice the chicken and serve over the roasted vegetables for a well-balanced bowl that hits your protein and calorie goals.