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

A vibrant bowl featuring succulent herb-spiced chicken breast paired with a colorful medley of roasted vegetables and fluffy quinoa. This dish is beautifully seasoned with shawarma-inspired spices that bring warmth and an authentic Middle Eastern flair, making it both wholesome and delicious.

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NUTRITION

383kcal
Protein
40.6g
Fat
10.7g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1/2 cup Cooked Quinoa (92g)

1/2 cup Bell Pepper, chopped (75g)

1/2 cup Zucchini, sliced (65g)

1/4 cup Red Onion, chopped (40g)

1 tsp Olive Oil (5g)

Shawarma Spice Blend (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 (cumin, paprika, garlic powder, turmeric, salt, and pepper) with a tiny drizzle of olive oil.

  • 3

    Coat the chicken breast evenly with the spice mixture. Let it marinate for at least 15 minutes.

  • 4

    Meanwhile, chop the bell pepper, zucchini, and red onion. Toss them in a bowl with the olive oil and a pinch more of the spice blend.

  • 5

    Spread the vegetables evenly on a baking sheet and roast in the preheated oven for about 20 minutes, stirring halfway for even cooking.

  • 6

    While the vegetables are roasting, grill or pan-sear the spiced chicken breast over medium heat for about 6-7 minutes per side until fully cooked.

  • 7

    Prepare 1/2 cup of cooked quinoa according to package instructions if not already made.

  • 8

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

  • 9

    Serve warm and enjoy your nutritious 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

A vibrant bowl featuring succulent herb-spiced chicken breast paired with a colorful medley of roasted vegetables and fluffy quinoa. This dish is beautifully seasoned with shawarma-inspired spices that bring warmth and an authentic Middle Eastern flair, making it both wholesome and delicious.

NUTRITION

383kcal
Protein
40.6g
Fat
10.7g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1/2 cup Cooked Quinoa (92g)

1/2 cup Bell Pepper, chopped (75g)

1/2 cup Zucchini, sliced (65g)

1/4 cup Red Onion, chopped (40g)

1 tsp Olive Oil (5g)

Shawarma Spice Blend (to taste)

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the shawarma spice blend (cumin, paprika, garlic powder, turmeric, salt, and pepper) with a tiny drizzle of olive oil.

  • 3

    Coat the chicken breast evenly with the spice mixture. Let it marinate for at least 15 minutes.

  • 4

    Meanwhile, chop the bell pepper, zucchini, and red onion. Toss them in a bowl with the olive oil and a pinch more of the spice blend.

  • 5

    Spread the vegetables evenly on a baking sheet and roast in the preheated oven for about 20 minutes, stirring halfway for even cooking.

  • 6

    While the vegetables are roasting, grill or pan-sear the spiced chicken breast over medium heat for about 6-7 minutes per side until fully cooked.

  • 7

    Prepare 1/2 cup of cooked quinoa according to package instructions if not already made.

  • 8

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

  • 9

    Serve warm and enjoy your nutritious herb-spiced chicken shawarma bowl.