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 flavorful bowl featuring herb-spiced chicken breast partnered with a colorful medley of roasted vegetables and a base of nutty quinoa. Inspired by Middle Eastern shawarma, this dish is perfectly balanced for a healthy meal with a satisfying mix of protein, grains, and vegetables, accented with aromatic spices and a drizzle of olive oil.

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NUTRITION

351kcal
Protein
38.7g
Fat
10.3g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup chopped Red Bell Pepper

1/2 cup sliced Zucchini

1/4 cup sliced Red Onion

1 tsp Olive Oil

1/2 cup Cooked Quinoa

2 tsp Herb and Shawarma Spices

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, mix the shawarma spices (cumin, paprika, turmeric, garlic powder) with olive oil.

  • 3

    Toss the chicken breast in half of the spice-oil mixture, coating evenly. Place on a baking tray.

  • 4

    Combine the red bell pepper, zucchini, and red onion in a separate bowl with the remaining spice-oil mixture.

  • 5

    Spread the vegetables on another baking tray in a single layer.

  • 6

    Roast the chicken and vegetables in the oven simultaneously; roast the vegetables for about 20-25 minutes until tender and slightly charred, and bake the chicken for 18-20 minutes until fully cooked.

  • 7

    While the chicken and vegetables roast, prepare 1/2 cup of cooked quinoa if not pre-cooked.

  • 8

    Slice the roasted chicken and assemble the bowl by layering quinoa at the base, topped with roasted vegetables and sliced chicken.

  • 9

    Drizzle any remaining juices over the bowl and serve warm.

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 flavorful bowl featuring herb-spiced chicken breast partnered with a colorful medley of roasted vegetables and a base of nutty quinoa. Inspired by Middle Eastern shawarma, this dish is perfectly balanced for a healthy meal with a satisfying mix of protein, grains, and vegetables, accented with aromatic spices and a drizzle of olive oil.

NUTRITION

351kcal
Protein
38.7g
Fat
10.3g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup chopped Red Bell Pepper

1/2 cup sliced Zucchini

1/4 cup sliced Red Onion

1 tsp Olive Oil

1/2 cup Cooked Quinoa

2 tsp Herb and Shawarma Spices

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, mix the shawarma spices (cumin, paprika, turmeric, garlic powder) with olive oil.

  • 3

    Toss the chicken breast in half of the spice-oil mixture, coating evenly. Place on a baking tray.

  • 4

    Combine the red bell pepper, zucchini, and red onion in a separate bowl with the remaining spice-oil mixture.

  • 5

    Spread the vegetables on another baking tray in a single layer.

  • 6

    Roast the chicken and vegetables in the oven simultaneously; roast the vegetables for about 20-25 minutes until tender and slightly charred, and bake the chicken for 18-20 minutes until fully cooked.

  • 7

    While the chicken and vegetables roast, prepare 1/2 cup of cooked quinoa if not pre-cooked.

  • 8

    Slice the roasted chicken and assemble the bowl by layering quinoa at the base, topped with roasted vegetables and sliced chicken.

  • 9

    Drizzle any remaining juices over the bowl and serve warm.