Herb-Spiced Chicken Shawarma 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 with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Spiced Chicken Shawarma with Roasted Vegetables

Enjoy a vibrant and healthy twist on classic shawarma. Tender, herb-spiced chicken breast is paired with a colorful medley of roasted bell pepper, red onion, and zucchini, all lightly drizzled with olive oil and finished with a squeeze of fresh lemon. This dish delivers a satisfying balance of protein and hearty vegetables, ideal for a nutritious meal any time of day.

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NUTRITION

341kcal
Protein
45.2g
Fat
10.5g
Carbs
18.8g

SERVINGS

1 serving

INGREDIENTS

7 ounces Chicken Breast

1 medium Bell Pepper

1/4 medium Red Onion (quartered)

1 small Zucchini

1 teaspoon Olive Oil

1 teaspoon Shawarma Spice Blend

1 Lemon Wedge

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a bowl, toss the chicken breast with the shawarma spice blend, a pinch of salt and pepper. Let marinate for at least 15 minutes to absorb the flavors.

  • 3

    Slice the bell pepper, red onion, and zucchini into bite-sized pieces. Place them on a baking sheet and drizzle with olive oil, tossing to coat evenly. Season with a pinch of salt and pepper.

  • 4

    Place the chicken on another baking sheet or alongside the vegetables if space allows.

  • 5

    Roast the vegetables and chicken in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and vegetables are tender and slightly charred at the edges.

  • 6

    Remove from the oven, squeeze lemon wedge over the chicken, and mix gently to combine the flavors.

  • 7

    Plate the chicken slices with a generous portion of roasted vegetables, and serve immediately.

Herb-Spiced Chicken Shawarma 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 with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Spiced Chicken Shawarma with Roasted Vegetables

Enjoy a vibrant and healthy twist on classic shawarma. Tender, herb-spiced chicken breast is paired with a colorful medley of roasted bell pepper, red onion, and zucchini, all lightly drizzled with olive oil and finished with a squeeze of fresh lemon. This dish delivers a satisfying balance of protein and hearty vegetables, ideal for a nutritious meal any time of day.

NUTRITION

341kcal
Protein
45.2g
Fat
10.5g
Carbs
18.8g

SERVINGS

1 serving

INGREDIENTS

7 ounces Chicken Breast

1 medium Bell Pepper

1/4 medium Red Onion (quartered)

1 small Zucchini

1 teaspoon Olive Oil

1 teaspoon Shawarma Spice Blend

1 Lemon Wedge

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a bowl, toss the chicken breast with the shawarma spice blend, a pinch of salt and pepper. Let marinate for at least 15 minutes to absorb the flavors.

  • 3

    Slice the bell pepper, red onion, and zucchini into bite-sized pieces. Place them on a baking sheet and drizzle with olive oil, tossing to coat evenly. Season with a pinch of salt and pepper.

  • 4

    Place the chicken on another baking sheet or alongside the vegetables if space allows.

  • 5

    Roast the vegetables and chicken in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and vegetables are tender and slightly charred at the edges.

  • 6

    Remove from the oven, squeeze lemon wedge over the chicken, and mix gently to combine the flavors.

  • 7

    Plate the chicken slices with a generous portion of roasted vegetables, and serve immediately.