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 herb-spiced chicken paired with a medley of roasted vegetables and a light serving of quinoa. This nutritious bowl delivers a balance of lean protein, vibrant veggies, and a hint of Middle Eastern spice to elevate your meal experience.

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NUTRITION

378kcal
Protein
38.2g
Fat
12.7g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (~142g)

1 medium Red Bell Pepper (~120g)

1 small Zucchini (~100g)

1/4 medium Red Onion (~40g)

1/2 tbsp Olive Oil (~7g)

1/3 cup Cooked Quinoa (~60g)

1 tsp Cumin

1 tsp Paprika

1 tsp Garlic Powder

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Prepare the chicken by patting it dry. In a small bowl, mix cumin, paprika, garlic powder, salt, and pepper.

  • 3

    Rub the spice mixture evenly over the chicken breast.

  • 4

    Place the chicken on a baking tray and roast in the oven for 20-25 minutes or until the internal temperature reaches 165°F.

  • 5

    While the chicken roasts, chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss them in 1/2 tbsp olive oil, salt, and pepper.

  • 6

    Spread the vegetables on a separate baking sheet and roast for 15-18 minutes until tender and slightly charred.

  • 7

    Warm the pre-cooked quinoa if needed.

  • 8

    Slice the rested chicken and assemble your bowl by layering quinoa, roasted vegetables, and chicken slices.

  • 9

    Garnish with additional herbs if desired and serve immediately.

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 herb-spiced chicken paired with a medley of roasted vegetables and a light serving of quinoa. This nutritious bowl delivers a balance of lean protein, vibrant veggies, and a hint of Middle Eastern spice to elevate your meal experience.

NUTRITION

378kcal
Protein
38.2g
Fat
12.7g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (~142g)

1 medium Red Bell Pepper (~120g)

1 small Zucchini (~100g)

1/4 medium Red Onion (~40g)

1/2 tbsp Olive Oil (~7g)

1/3 cup Cooked Quinoa (~60g)

1 tsp Cumin

1 tsp Paprika

1 tsp Garlic Powder

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Prepare the chicken by patting it dry. In a small bowl, mix cumin, paprika, garlic powder, salt, and pepper.

  • 3

    Rub the spice mixture evenly over the chicken breast.

  • 4

    Place the chicken on a baking tray and roast in the oven for 20-25 minutes or until the internal temperature reaches 165°F.

  • 5

    While the chicken roasts, chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss them in 1/2 tbsp olive oil, salt, and pepper.

  • 6

    Spread the vegetables on a separate baking sheet and roast for 15-18 minutes until tender and slightly charred.

  • 7

    Warm the pre-cooked quinoa if needed.

  • 8

    Slice the rested chicken and assemble your bowl by layering quinoa, roasted vegetables, and chicken slices.

  • 9

    Garnish with additional herbs if desired and serve immediately.