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 succulent herb-spiced chicken paired with a medley of roasted red bell peppers, zucchini, and red onion. The dish is finished with a light drizzle of olive oil and a cool, protein-boosting Greek yogurt dressing, creating a harmony of Middle Eastern spices and wholesome roasted goodness.

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NUTRITION

290kcal
Protein
39.1g
Fat
8.7g
Carbs
15.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1/4 cup Red Onion

2 tsp Olive Oil

2 tbsp Greek Yogurt

1 tsp Shawarma Spice Blend

Salt & Pepper (to taste)

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PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the shawarma spice blend with a pinch of salt and pepper. Rub this spice mixture over the 5 oz chicken breast.

  • 3

    Heat a non-stick skillet over medium-high heat. Sear the seasoned chicken breast for 2-3 minutes per side until lightly browned.

  • 4

    Transfer the chicken to a baking tray. Chop red bell pepper, zucchini, and red onion to bite-sized pieces and toss with olive oil, salt, and pepper. Spread the vegetables around the chicken on the tray.

  • 5

    Roast in the oven for 15-20 minutes or until the chicken is fully cooked (internal temperature of 165°F) and vegetables are tender and slightly charred.

  • 6

    Remove from the oven and slice the chicken into strips. Assemble your bowl by layering the roasted vegetables with sliced chicken.

  • 7

    Drizzle with Greek yogurt over the top for added creaminess and a boost of protein. Enjoy your balanced Herb-Spiced Chicken Shawarma Bowl!

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 succulent herb-spiced chicken paired with a medley of roasted red bell peppers, zucchini, and red onion. The dish is finished with a light drizzle of olive oil and a cool, protein-boosting Greek yogurt dressing, creating a harmony of Middle Eastern spices and wholesome roasted goodness.

NUTRITION

290kcal
Protein
39.1g
Fat
8.7g
Carbs
15.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1/4 cup Red Onion

2 tsp Olive Oil

2 tbsp Greek Yogurt

1 tsp Shawarma Spice Blend

Salt & Pepper (to taste)

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the shawarma spice blend with a pinch of salt and pepper. Rub this spice mixture over the 5 oz chicken breast.

  • 3

    Heat a non-stick skillet over medium-high heat. Sear the seasoned chicken breast for 2-3 minutes per side until lightly browned.

  • 4

    Transfer the chicken to a baking tray. Chop red bell pepper, zucchini, and red onion to bite-sized pieces and toss with olive oil, salt, and pepper. Spread the vegetables around the chicken on the tray.

  • 5

    Roast in the oven for 15-20 minutes or until the chicken is fully cooked (internal temperature of 165°F) and vegetables are tender and slightly charred.

  • 6

    Remove from the oven and slice the chicken into strips. Assemble your bowl by layering the roasted vegetables with sliced chicken.

  • 7

    Drizzle with Greek yogurt over the top for added creaminess and a boost of protein. Enjoy your balanced Herb-Spiced Chicken Shawarma Bowl!