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 succulent herb-spiced chicken, fluffy quinoa, and a medley of roasted vegetables, finished with a refreshing dollop of tzatziki. This dish blends Middle Eastern-inspired spices with wholesome ingredients for a balanced, flavorful meal.

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NUTRITION

393kcal
Protein
41.5g
Fat
11.5g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Sliced Red Bell Pepper

1/2 cup Sliced Zucchini

1/4 cup Sliced Red Onion

1 tsp Olive Oil

1 tbsp Tzatziki Sauce

Shawarma Spices to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F (220°C).

  • 2

    In a bowl, toss the sliced red bell pepper, zucchini, and red onion with olive oil and a pinch of salt and pepper.

  • 3

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

  • 4

    Meanwhile, season the chicken breast with the shawarma spice mix, ensuring it is evenly coated on all sides.

  • 5

    Grill or pan-sear the chicken breast over medium-high heat for about 6-7 minutes per side, or until fully cooked and juices run clear.

  • 6

    Cook quinoa according to package instructions if not already cooked, and fluff with a fork.

  • 7

    Slice the cooked chicken into strips, and assemble the bowl with a base of quinoa, topped with roasted vegetables and chicken.

  • 8

    Drizzle the tzatziki sauce over the bowl and garnish with extra spices or fresh herbs if desired.

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 succulent herb-spiced chicken, fluffy quinoa, and a medley of roasted vegetables, finished with a refreshing dollop of tzatziki. This dish blends Middle Eastern-inspired spices with wholesome ingredients for a balanced, flavorful meal.

NUTRITION

393kcal
Protein
41.5g
Fat
11.5g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Sliced Red Bell Pepper

1/2 cup Sliced Zucchini

1/4 cup Sliced Red Onion

1 tsp Olive Oil

1 tbsp Tzatziki Sauce

Shawarma Spices to taste

PREPARATION

  • 1

    Preheat the oven to 425°F (220°C).

  • 2

    In a bowl, toss the sliced red bell pepper, zucchini, and red onion with olive oil and a pinch of salt and pepper.

  • 3

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

  • 4

    Meanwhile, season the chicken breast with the shawarma spice mix, ensuring it is evenly coated on all sides.

  • 5

    Grill or pan-sear the chicken breast over medium-high heat for about 6-7 minutes per side, or until fully cooked and juices run clear.

  • 6

    Cook quinoa according to package instructions if not already cooked, and fluff with a fork.

  • 7

    Slice the cooked chicken into strips, and assemble the bowl with a base of quinoa, topped with roasted vegetables and chicken.

  • 8

    Drizzle the tzatziki sauce over the bowl and garnish with extra spices or fresh herbs if desired.