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 our chicken shawarma bowl, featuring tender herb-spiced chicken paired with a medley of roasted vegetables and a boost of protein-packed chickpeas. This dish is balanced with aromatic spices and a drizzle of olive oil, creating a hearty yet light meal perfect for any time of day.

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NUTRITION

344kcal
Protein
40.2g
Fat
9.7g
Carbs
22.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Bell Pepper (Mixed Colors)

1/2 cup Zucchini

1/4 cup Red Onion

1 tsp Olive Oil

1/4 cup Chickpeas

Pinch Shawarma Spice Mix

1 tbsp Fresh Parsley

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Cut the bell pepper, zucchini, and red onion into evenly sized pieces and toss them in a small bowl with olive oil and a pinch of shawarma spice mix.

  • 3

    Spread the vegetables evenly on a baking sheet lined with parchment paper and roast for 20-25 minutes until tender and slightly charred.

  • 4

    In the meantime, season the chicken breast with the remaining shawarma spice mix.

  • 5

    Heat a non-stick skillet over medium-high heat and cook the chicken breast for about 5-6 minutes per side until fully cooked and nicely browned.

  • 6

    Let the chicken rest for a few minutes before slicing it thinly.

  • 7

    Assemble the bowl by layering the roasted vegetables, sliced chicken, and chickpeas.

  • 8

    Garnish with a sprinkle of fresh parsley 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 our chicken shawarma bowl, featuring tender herb-spiced chicken paired with a medley of roasted vegetables and a boost of protein-packed chickpeas. This dish is balanced with aromatic spices and a drizzle of olive oil, creating a hearty yet light meal perfect for any time of day.

NUTRITION

344kcal
Protein
40.2g
Fat
9.7g
Carbs
22.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Bell Pepper (Mixed Colors)

1/2 cup Zucchini

1/4 cup Red Onion

1 tsp Olive Oil

1/4 cup Chickpeas

Pinch Shawarma Spice Mix

1 tbsp Fresh Parsley

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Cut the bell pepper, zucchini, and red onion into evenly sized pieces and toss them in a small bowl with olive oil and a pinch of shawarma spice mix.

  • 3

    Spread the vegetables evenly on a baking sheet lined with parchment paper and roast for 20-25 minutes until tender and slightly charred.

  • 4

    In the meantime, season the chicken breast with the remaining shawarma spice mix.

  • 5

    Heat a non-stick skillet over medium-high heat and cook the chicken breast for about 5-6 minutes per side until fully cooked and nicely browned.

  • 6

    Let the chicken rest for a few minutes before slicing it thinly.

  • 7

    Assemble the bowl by layering the roasted vegetables, sliced chicken, and chickpeas.

  • 8

    Garnish with a sprinkle of fresh parsley and serve warm.