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 herbs and spices infusing tender chicken breast, served atop a colorful medley of roasted vegetables. This vibrant bowl balances the savory and nutty flavors of a light tahini dressing, delivering a wholesome meal that's as nutritious as it is delicious.

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NUTRITION

367kcal
Protein
32.6g
Fat
16.4g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Mixed Bell Peppers

1/2 cup Zucchini

1/2 cup Red Onion

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

1 tbsp Tahini

1 tbsp Fresh Parsley

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PREPARATION

  • 1

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

  • 2

    Toss the mixed bell peppers, zucchini, red onion, and cherry tomatoes with olive oil, salt, and your choice of spices, then spread them evenly on a baking sheet.

  • 3

    Roast the vegetables in the oven for about 20 minutes or until tender and slightly charred, stirring halfway through.

  • 4

    Meanwhile, season the chicken breast with a blend of shawarma spices such as cumin, coriander, turmeric, paprika, garlic powder, and a touch of salt.

  • 5

    Sear the seasoned chicken in a preheated skillet over medium-high heat for about 3-4 minutes per side until golden, ensuring it reaches an internal temperature of 165°F (74°C).

  • 6

    Slice the chicken into strips.

  • 7

    Assemble your bowl by placing the roasted vegetables at the base, topping with sliced chicken, and drizzling with tahini. Garnish with fresh parsley.

  • 8

    Serve warm and enjoy your herb-spiced shawarma bowl with a burst of roasted vegetable flavors.

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 herbs and spices infusing tender chicken breast, served atop a colorful medley of roasted vegetables. This vibrant bowl balances the savory and nutty flavors of a light tahini dressing, delivering a wholesome meal that's as nutritious as it is delicious.

NUTRITION

367kcal
Protein
32.6g
Fat
16.4g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Mixed Bell Peppers

1/2 cup Zucchini

1/2 cup Red Onion

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

1 tbsp Tahini

1 tbsp Fresh Parsley

PREPARATION

  • 1

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

  • 2

    Toss the mixed bell peppers, zucchini, red onion, and cherry tomatoes with olive oil, salt, and your choice of spices, then spread them evenly on a baking sheet.

  • 3

    Roast the vegetables in the oven for about 20 minutes or until tender and slightly charred, stirring halfway through.

  • 4

    Meanwhile, season the chicken breast with a blend of shawarma spices such as cumin, coriander, turmeric, paprika, garlic powder, and a touch of salt.

  • 5

    Sear the seasoned chicken in a preheated skillet over medium-high heat for about 3-4 minutes per side until golden, ensuring it reaches an internal temperature of 165°F (74°C).

  • 6

    Slice the chicken into strips.

  • 7

    Assemble your bowl by placing the roasted vegetables at the base, topping with sliced chicken, and drizzling with tahini. Garnish with fresh parsley.

  • 8

    Serve warm and enjoy your herb-spiced shawarma bowl with a burst of roasted vegetable flavors.