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 herbs and spices of this Chicken Shawarma Bowl, featuring tender, marinated chicken breast paired with a medley of roasted vegetables and fluffy quinoa. Enhanced with a cooling tzatziki drizzle, this dish offers a delightful blend of warmth and freshness to satisfy your taste buds and nutrition goals.

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NUTRITION

380kcal
Protein
35g
Fat
10.4g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

0.5 cup cooked Quinoa

1 cup Mixed Roasted Vegetables

1 tsp Olive Oil

0.25 cup Tzatziki Sauce

1 tsp Shawarma Spice Blend

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F. Toss the mixed vegetables with a drizzle of olive oil, salt, and pepper, and spread them on a baking sheet.

  • 2

    Roast the vegetables in the oven for about 20-25 minutes until tender and slightly caramelized.

  • 3

    In a bowl, combine the shawarma spice blend, a pinch of salt and pepper, and a small drizzle of olive oil. Rub this mixture over the chicken breast.

  • 4

    Heat a skillet over medium-high heat and cook the spiced chicken breast for about 5-6 minutes per side until fully cooked and nicely browned.

  • 5

    Let the chicken rest for a few minutes before slicing it into strips.

  • 6

    Assemble the bowl by layering the cooked quinoa, roasted vegetables, and sliced chicken. Drizzle with tzatziki sauce on top.

  • 7

    Serve immediately and enjoy a balanced blend of warm spices and cool, creamy tzatziki.

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 herbs and spices of this Chicken Shawarma Bowl, featuring tender, marinated chicken breast paired with a medley of roasted vegetables and fluffy quinoa. Enhanced with a cooling tzatziki drizzle, this dish offers a delightful blend of warmth and freshness to satisfy your taste buds and nutrition goals.

NUTRITION

380kcal
Protein
35g
Fat
10.4g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

0.5 cup cooked Quinoa

1 cup Mixed Roasted Vegetables

1 tsp Olive Oil

0.25 cup Tzatziki Sauce

1 tsp Shawarma Spice Blend

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F. Toss the mixed vegetables with a drizzle of olive oil, salt, and pepper, and spread them on a baking sheet.

  • 2

    Roast the vegetables in the oven for about 20-25 minutes until tender and slightly caramelized.

  • 3

    In a bowl, combine the shawarma spice blend, a pinch of salt and pepper, and a small drizzle of olive oil. Rub this mixture over the chicken breast.

  • 4

    Heat a skillet over medium-high heat and cook the spiced chicken breast for about 5-6 minutes per side until fully cooked and nicely browned.

  • 5

    Let the chicken rest for a few minutes before slicing it into strips.

  • 6

    Assemble the bowl by layering the cooked quinoa, roasted vegetables, and sliced chicken. Drizzle with tzatziki sauce on top.

  • 7

    Serve immediately and enjoy a balanced blend of warm spices and cool, creamy tzatziki.