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 aromatic flavors of this wholesome bowl featuring herb-spiced chicken paired with a vibrant medley of roasted bell peppers, zucchini, and red onion, all served over a light bed of quinoa. Infused with signature shawarma spices and finished with a drizzle of olive oil, this dish offers an enticing balance of savory, tender chicken with crisp, caramelized vegetables—perfect for a nourishing dinner.

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NUTRITION

450kcal
Protein
40.6g
Fat
11.5g
Carbs
34.8g

SERVINGS

1 serving

INGREDIENTS

1 piece Chicken Breast (150g)

1 cup Red Bell Pepper (150g)

1 cup Zucchini (124g)

1/2 cup Red Onion (80g)

1/4 cup Cooked Quinoa (43g)

1 tsp Olive Oil (5g)

1 tsp Shawarma Spice Blend (2.3g)

1 tbsp Fresh Lemon Juice (15g)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, combine the shawarma spice blend and a squeeze of lemon juice. Pat the chicken breast dry and rub the spice mixture evenly over it.

  • 3

    Place the seasoned chicken breast on a baking tray lined with parchment paper.

  • 4

    In a large bowl, toss chopped red bell pepper, zucchini, and red onion with olive oil, salt, and pepper. Spread the vegetables on another baking tray.

  • 5

    Roast the chicken and vegetables in the oven simultaneously. Roast the vegetables for 20-25 minutes until tender and slightly caramelized, and bake the chicken for 18-20 minutes until cooked through.

  • 6

    While the chicken and vegetables are roasting, prepare the cooked quinoa if not already ready.

  • 7

    Slice the roasted chicken and arrange it over a bowl of quinoa, then top with the roasted vegetables. Finish with an extra drizzle of lemon juice if desired.

  • 8

    Serve warm and enjoy your flavorful, nutrient-packed 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

Savor the aromatic flavors of this wholesome bowl featuring herb-spiced chicken paired with a vibrant medley of roasted bell peppers, zucchini, and red onion, all served over a light bed of quinoa. Infused with signature shawarma spices and finished with a drizzle of olive oil, this dish offers an enticing balance of savory, tender chicken with crisp, caramelized vegetables—perfect for a nourishing dinner.

NUTRITION

450kcal
Protein
40.6g
Fat
11.5g
Carbs
34.8g

SERVINGS

1 serving

INGREDIENTS

1 piece Chicken Breast (150g)

1 cup Red Bell Pepper (150g)

1 cup Zucchini (124g)

1/2 cup Red Onion (80g)

1/4 cup Cooked Quinoa (43g)

1 tsp Olive Oil (5g)

1 tsp Shawarma Spice Blend (2.3g)

1 tbsp Fresh Lemon Juice (15g)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, combine the shawarma spice blend and a squeeze of lemon juice. Pat the chicken breast dry and rub the spice mixture evenly over it.

  • 3

    Place the seasoned chicken breast on a baking tray lined with parchment paper.

  • 4

    In a large bowl, toss chopped red bell pepper, zucchini, and red onion with olive oil, salt, and pepper. Spread the vegetables on another baking tray.

  • 5

    Roast the chicken and vegetables in the oven simultaneously. Roast the vegetables for 20-25 minutes until tender and slightly caramelized, and bake the chicken for 18-20 minutes until cooked through.

  • 6

    While the chicken and vegetables are roasting, prepare the cooked quinoa if not already ready.

  • 7

    Slice the roasted chicken and arrange it over a bowl of quinoa, then top with the roasted vegetables. Finish with an extra drizzle of lemon juice if desired.

  • 8

    Serve warm and enjoy your flavorful, nutrient-packed bowl.