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 tender herb-spiced chicken paired with a medley of roasted vegetables and fluffy quinoa, all gently tossed with aromatic spices to create a satisfying and nutrient-packed meal.

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NUTRITION

376kcal
Protein
42.6g
Fat
10.3g
Carbs
35.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

0.5 cup Broccoli

0.5 cup Red Bell Pepper

0.5 cup Red Onion

0.5 cup Zucchini

0.5 cup Cooked Quinoa

1 tsp Olive Oil

Herb-Spice Blend to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a bowl, toss the chicken breast with the herb-spice blend, ensuring it is evenly coated.

  • 3

    Place the seasoned chicken breast on a baking sheet and roast in the oven for 18-20 minutes or until fully cooked.

  • 4

    While the chicken is roasting, chop the broccoli, red bell pepper, red onion, and zucchini. Toss the vegetables with a drizzle of olive oil and a pinch of the herb-spice blend.

  • 5

    Spread the vegetables on a separate baking sheet and roast in the oven for 15-18 minutes until tender and slightly charred.

  • 6

    Reheat or prepare the cooked quinoa according to package instructions if not already ready.

  • 7

    Slice the roasted chicken and assemble your bowl by placing a base of quinoa, then topping with roasted vegetables and chicken slices.

  • 8

    Finish with an extra sprinkle of the herb-spice blend, and enjoy your balanced, nutrient-packed 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 tender herb-spiced chicken paired with a medley of roasted vegetables and fluffy quinoa, all gently tossed with aromatic spices to create a satisfying and nutrient-packed meal.

NUTRITION

376kcal
Protein
42.6g
Fat
10.3g
Carbs
35.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

0.5 cup Broccoli

0.5 cup Red Bell Pepper

0.5 cup Red Onion

0.5 cup Zucchini

0.5 cup Cooked Quinoa

1 tsp Olive Oil

Herb-Spice Blend to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a bowl, toss the chicken breast with the herb-spice blend, ensuring it is evenly coated.

  • 3

    Place the seasoned chicken breast on a baking sheet and roast in the oven for 18-20 minutes or until fully cooked.

  • 4

    While the chicken is roasting, chop the broccoli, red bell pepper, red onion, and zucchini. Toss the vegetables with a drizzle of olive oil and a pinch of the herb-spice blend.

  • 5

    Spread the vegetables on a separate baking sheet and roast in the oven for 15-18 minutes until tender and slightly charred.

  • 6

    Reheat or prepare the cooked quinoa according to package instructions if not already ready.

  • 7

    Slice the roasted chicken and assemble your bowl by placing a base of quinoa, then topping with roasted vegetables and chicken slices.

  • 8

    Finish with an extra sprinkle of the herb-spice blend, and enjoy your balanced, nutrient-packed bowl.