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 tender herb-spiced chicken perfectly roasted alongside an assortment of colorful vegetables, finished with a light, tangy Greek yogurt drizzle that brings all the flavors together in a wholesome, satisfying meal.

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NUTRITION

317kcal
Protein
39.3g
Fat
11.2g
Carbs
19.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1/4 medium Red Onion

1/2 tbsp Olive Oil

2 tbsp Plain Greek Yogurt

1 tsp Mixed Shawarma Spices

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PREPARATION

  • 1

    Preheat your oven to 425°F. Line a baking sheet with parchment paper.

  • 2

    In a small bowl, combine the mixed shawarma spices. Pat the chicken breast dry and rub the spice mixture evenly over it.

  • 3

    Place the chicken breast on the baking sheet. Surround it with chopped red bell pepper, sliced zucchini, and red onion wedges. Drizzle the vegetables with olive oil and season lightly with salt and pepper.

  • 4

    Roast in the preheated oven for about 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

  • 5

    Remove from the oven and let the chicken rest for a few minutes before slicing it into strips.

  • 6

    Assemble your bowl by placing the roasted vegetables as a base, topping with sliced chicken, and drizzling with plain Greek yogurt as a refreshing finish.

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 tender herb-spiced chicken perfectly roasted alongside an assortment of colorful vegetables, finished with a light, tangy Greek yogurt drizzle that brings all the flavors together in a wholesome, satisfying meal.

NUTRITION

317kcal
Protein
39.3g
Fat
11.2g
Carbs
19.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1/4 medium Red Onion

1/2 tbsp Olive Oil

2 tbsp Plain Greek Yogurt

1 tsp Mixed Shawarma Spices

PREPARATION

  • 1

    Preheat your oven to 425°F. Line a baking sheet with parchment paper.

  • 2

    In a small bowl, combine the mixed shawarma spices. Pat the chicken breast dry and rub the spice mixture evenly over it.

  • 3

    Place the chicken breast on the baking sheet. Surround it with chopped red bell pepper, sliced zucchini, and red onion wedges. Drizzle the vegetables with olive oil and season lightly with salt and pepper.

  • 4

    Roast in the preheated oven for about 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

  • 5

    Remove from the oven and let the chicken rest for a few minutes before slicing it into strips.

  • 6

    Assemble your bowl by placing the roasted vegetables as a base, topping with sliced chicken, and drizzling with plain Greek yogurt as a refreshing finish.