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 succulent herb-spiced chicken paired with a colorful medley of roasted vegetables and fluffy quinoa. This dish is a harmonious blend of Middle Eastern-inspired spices and fresh produce, delivering a satisfying balance of protein, veggies, and grains.

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NUTRITION

360kcal
Protein
36.8g
Fat
10.4g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup cooked Quinoa

1/2 cup Bell Pepper

1/2 cup Zucchini

1/4 cup Red Onion

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Shawarma Spice Blend

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a bowl, combine the chicken breast with the shawarma spice blend, lemon juice, a pinch of salt and pepper, and a drizzle of olive oil. Let it marinate for at least 15 minutes.

  • 3

    Place chopped bell pepper, zucchini, and red onion on a baking sheet. Drizzle with a little olive oil, season with salt and pepper, and toss to coat.

  • 4

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

  • 5

    While vegetables are roasting, cook the chicken. You can either pan-sear the chicken in a non-stick skillet over medium-high heat for about 5-7 minutes per side or bake it in the oven alongside the vegetables for 15-20 minutes, ensuring it reaches an internal temperature of 165°F.

  • 6

    Prepare the quinoa as per package instructions if not already cooked.

  • 7

    Assemble the bowl by placing the cooked quinoa as a base, topping it with sliced chicken and roasted vegetables.

  • 8

    Drizzle with any remaining juices and enjoy your Herb-Spiced Chicken Shawarma 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 succulent herb-spiced chicken paired with a colorful medley of roasted vegetables and fluffy quinoa. This dish is a harmonious blend of Middle Eastern-inspired spices and fresh produce, delivering a satisfying balance of protein, veggies, and grains.

NUTRITION

360kcal
Protein
36.8g
Fat
10.4g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup cooked Quinoa

1/2 cup Bell Pepper

1/2 cup Zucchini

1/4 cup Red Onion

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Shawarma Spice Blend

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a bowl, combine the chicken breast with the shawarma spice blend, lemon juice, a pinch of salt and pepper, and a drizzle of olive oil. Let it marinate for at least 15 minutes.

  • 3

    Place chopped bell pepper, zucchini, and red onion on a baking sheet. Drizzle with a little olive oil, season with salt and pepper, and toss to coat.

  • 4

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

  • 5

    While vegetables are roasting, cook the chicken. You can either pan-sear the chicken in a non-stick skillet over medium-high heat for about 5-7 minutes per side or bake it in the oven alongside the vegetables for 15-20 minutes, ensuring it reaches an internal temperature of 165°F.

  • 6

    Prepare the quinoa as per package instructions if not already cooked.

  • 7

    Assemble the bowl by placing the cooked quinoa as a base, topping it with sliced chicken and roasted vegetables.

  • 8

    Drizzle with any remaining juices and enjoy your Herb-Spiced Chicken Shawarma Bowl.