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

Enjoy a vibrant bowl featuring herb-spiced, tender chicken breast resting on a bed of fresh baby spinach, roasted red bell pepper and zucchini, accented with a touch of creamy avocado. This dish combines layers of smoky shawarma spices with the natural sweetness of roasted veggies for a delicious, satisfying meal.

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NUTRITION

380kcal
Protein
42.3g
Fat
16.3g
Carbs
18.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1/2 medium Zucchini

1 tsp Olive Oil

1 cup Baby Spinach

1/4 Avocado

1 tsp Shawarma Spice Mix

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Coat the chicken breast with the shawarma spice mix, salt, and pepper. Let it marinate for at least 15 minutes.

  • 3

    Slice the red bell pepper and zucchini into strips. Toss them with olive oil, salt, and pepper.

  • 4

    Spread the vegetables on a baking sheet and roast in the oven for 15-20 minutes until tender and slightly charred.

  • 5

    While the vegetables roast, cook the chicken breast in a skillet over medium-high heat for about 5-7 minutes per side until fully cooked and golden.

  • 6

    In a bowl, start with a bed of baby spinach. Add the roasted vegetables on top, then slice the chicken breast and arrange it over the veggies.

  • 7

    Top the bowl with sliced avocado. Serve warm and enjoy a balanced, flavorful meal.

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

Enjoy a vibrant bowl featuring herb-spiced, tender chicken breast resting on a bed of fresh baby spinach, roasted red bell pepper and zucchini, accented with a touch of creamy avocado. This dish combines layers of smoky shawarma spices with the natural sweetness of roasted veggies for a delicious, satisfying meal.

NUTRITION

380kcal
Protein
42.3g
Fat
16.3g
Carbs
18.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1/2 medium Zucchini

1 tsp Olive Oil

1 cup Baby Spinach

1/4 Avocado

1 tsp Shawarma Spice Mix

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Coat the chicken breast with the shawarma spice mix, salt, and pepper. Let it marinate for at least 15 minutes.

  • 3

    Slice the red bell pepper and zucchini into strips. Toss them with olive oil, salt, and pepper.

  • 4

    Spread the vegetables on a baking sheet and roast in the oven for 15-20 minutes until tender and slightly charred.

  • 5

    While the vegetables roast, cook the chicken breast in a skillet over medium-high heat for about 5-7 minutes per side until fully cooked and golden.

  • 6

    In a bowl, start with a bed of baby spinach. Add the roasted vegetables on top, then slice the chicken breast and arrange it over the veggies.

  • 7

    Top the bowl with sliced avocado. Serve warm and enjoy a balanced, flavorful meal.