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 blend of shawarma spices on tender chicken breast paired with a medley of roasted bell peppers, zucchini, and red onion, served atop a bed of fluffy quinoa. This bowl brings together vibrant flavors and wholesome ingredients for a balanced, nutrient-packed meal.

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NUTRITION

362kcal
Protein
39.5g
Fat
10.5g
Carbs
31.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup chopped Red Bell Pepper

1/2 cup sliced Zucchini

1/4 cup sliced Red Onion

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Shawarma Spice Blend

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F for roasting the vegetables.

  • 2

    In a bowl, toss the chopped red bell pepper, sliced zucchini, and red onion with olive oil, 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

    While the vegetables roast, season the chicken breast with the shawarma spice blend, salt, and pepper.

  • 5

    Heat a skillet over medium-high heat and cook the chicken breast for about 5-6 minutes on each side or until the internal temperature reaches 165°F. Allow to rest briefly before slicing.

  • 6

    In a bowl, layer the cooked quinoa as the base, followed by the roasted vegetables and sliced chicken.

  • 7

    Drizzle lemon juice over the bowl and gently toss to combine all flavors before serving.

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 blend of shawarma spices on tender chicken breast paired with a medley of roasted bell peppers, zucchini, and red onion, served atop a bed of fluffy quinoa. This bowl brings together vibrant flavors and wholesome ingredients for a balanced, nutrient-packed meal.

NUTRITION

362kcal
Protein
39.5g
Fat
10.5g
Carbs
31.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup chopped Red Bell Pepper

1/2 cup sliced Zucchini

1/4 cup sliced Red Onion

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Shawarma Spice Blend

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F for roasting the vegetables.

  • 2

    In a bowl, toss the chopped red bell pepper, sliced zucchini, and red onion with olive oil, 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

    While the vegetables roast, season the chicken breast with the shawarma spice blend, salt, and pepper.

  • 5

    Heat a skillet over medium-high heat and cook the chicken breast for about 5-6 minutes on each side or until the internal temperature reaches 165°F. Allow to rest briefly before slicing.

  • 6

    In a bowl, layer the cooked quinoa as the base, followed by the roasted vegetables and sliced chicken.

  • 7

    Drizzle lemon juice over the bowl and gently toss to combine all flavors before serving.