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 a vibrant bowl featuring tender herb-spiced chicken, perfectly roasted vegetables, and protein-packed chickpeas, all drizzled with a hint of olive oil and zesty lemon. This dish harmonizes Middle Eastern-inspired spices with caramelized roasted flavors for a wholesome meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

434kcal
Protein
44.5g
Fat
11.2g
Carbs
38.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Canned Chickpeas

1 cup Mixed Roasted Vegetables (Bell Peppers & Zucchini)

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Shawarma Spice Blend

1 clove Fresh Garlic

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a bowl, combine the shawarma spice blend, minced garlic, a drizzle of olive oil, and lemon juice. Rub the mixture evenly over the chicken breast.

  • 3

    Place the seasoned chicken breast on a baking tray and roast in the preheated oven for 20-25 minutes until cooked through.

  • 4

    While the chicken bakes, toss the mixed vegetables with a small amount of olive oil, salt, and pepper, then spread them on a separate baking sheet. Roast for about 15-20 minutes until tender and slightly caramelized.

  • 5

    Rinse and drain the canned chickpeas, then add them to the vegetables for the last 5 minutes of roasting to warm through.

  • 6

    Slice the roasted chicken breast and assemble your bowl by layering the chicken, roasted vegetables, and chickpeas.

  • 7

    Drizzle a little extra olive oil and a squeeze of fresh lemon juice over the bowl before serving.

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 a vibrant bowl featuring tender herb-spiced chicken, perfectly roasted vegetables, and protein-packed chickpeas, all drizzled with a hint of olive oil and zesty lemon. This dish harmonizes Middle Eastern-inspired spices with caramelized roasted flavors for a wholesome meal.

NUTRITION

434kcal
Protein
44.5g
Fat
11.2g
Carbs
38.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Canned Chickpeas

1 cup Mixed Roasted Vegetables (Bell Peppers & Zucchini)

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Shawarma Spice Blend

1 clove Fresh Garlic

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a bowl, combine the shawarma spice blend, minced garlic, a drizzle of olive oil, and lemon juice. Rub the mixture evenly over the chicken breast.

  • 3

    Place the seasoned chicken breast on a baking tray and roast in the preheated oven for 20-25 minutes until cooked through.

  • 4

    While the chicken bakes, toss the mixed vegetables with a small amount of olive oil, salt, and pepper, then spread them on a separate baking sheet. Roast for about 15-20 minutes until tender and slightly caramelized.

  • 5

    Rinse and drain the canned chickpeas, then add them to the vegetables for the last 5 minutes of roasting to warm through.

  • 6

    Slice the roasted chicken breast and assemble your bowl by layering the chicken, roasted vegetables, and chickpeas.

  • 7

    Drizzle a little extra olive oil and a squeeze of fresh lemon juice over the bowl before serving.