YOUR SOLIN GENERATED RECIPE
Herb-Spiced Chicken Shawarma Bowl with Roasted Vegetables
Enjoy a vibrant bowl featuring tender herb-spiced chicken paired with a medley of roasted bell pepper, zucchini, and red onion, complemented by protein-packed chickpeas. The aromatic spices give it a signature shawarma twist while keeping each bite light and nutrient-rich.
INGREDIENTS
150g Chicken Breast
0.25 cup canned Chickpeas (approx. 40g)
0.5 cup sliced Red Bell Pepper
0.5 cup sliced Zucchini
0.25 cup chopped Red Onion
1 tsp Olive Oil
1 tsp Shawarma Spice Blend
PREPARATION
Preheat your oven to 425°F.
In a mixing bowl, combine the shawarma spice blend with a drizzle of olive oil. Add the chicken breast and coat evenly. Let it marinate for at least 15 minutes.
Meanwhile, prepare the vegetables: slice the red bell pepper and zucchini, and chop the red onion. Toss them lightly with a small drizzle of olive oil, salt, and a pinch of the shawarma spice blend.
Place the marinated chicken on a baking sheet lined with parchment paper and arrange the vegetables around it. Roast in the preheated oven for about 20-25 minutes or until the chicken is cooked through and the vegetables are tender with slight caramelization.
While the chicken and vegetables are roasting, drain the canned chickpeas and, if preferred, give them a light rinse.
Slice the roasted chicken into bite-sized pieces once it has rested for a few minutes.
Assemble your bowl by layering the roasted vegetables, chicken, and chickpeas. Drizzle with any remaining juices from the roasting pan if desired.
Serve warm and enjoy your balanced, flavorful Herb-Spiced Chicken Shawarma Bowl.