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 balanced bowl featuring tender herb-spiced chicken paired with a medley of roasted bell peppers, zucchini, and red onions, served atop a bed of fluffy quinoa. This vibrant dish bursts with warm spices and fresh flavors, making it a versatile and nourishing meal perfect for any time of day.

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NUTRITION

415kcal
Protein
41.6g
Fat
11.1g
Carbs
36.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Mixed Bell Peppers

0.5 cup Zucchini

0.25 cup Red Onion

1 teaspoon Olive Oil

0.5 cup Cooked Quinoa

1 teaspoon Shawarma Spice Mix

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, mix the shawarma spice mix with a drizzle of olive oil and rub it evenly over the chicken breast.

  • 3

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

  • 4

    Meanwhile, chop the bell peppers, zucchini, and red onion. Toss the vegetables with olive oil, a pinch of salt, and additional shawarma spices if desired.

  • 5

    Spread the vegetables on another baking sheet and roast them in the oven for 15-20 minutes until tender and slightly charred.

  • 6

    Prepare the quinoa according to package instructions if not already cooked.

  • 7

    Slice the roasted chicken and assemble the bowl by layering the quinoa, roasted vegetables, and sliced chicken.

  • 8

    Drizzle a little extra olive oil or a squeeze of lemon over the top for extra brightness, and serve warm.

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 balanced bowl featuring tender herb-spiced chicken paired with a medley of roasted bell peppers, zucchini, and red onions, served atop a bed of fluffy quinoa. This vibrant dish bursts with warm spices and fresh flavors, making it a versatile and nourishing meal perfect for any time of day.

NUTRITION

415kcal
Protein
41.6g
Fat
11.1g
Carbs
36.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Mixed Bell Peppers

0.5 cup Zucchini

0.25 cup Red Onion

1 teaspoon Olive Oil

0.5 cup Cooked Quinoa

1 teaspoon Shawarma Spice Mix

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, mix the shawarma spice mix with a drizzle of olive oil and rub it evenly over the chicken breast.

  • 3

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

  • 4

    Meanwhile, chop the bell peppers, zucchini, and red onion. Toss the vegetables with olive oil, a pinch of salt, and additional shawarma spices if desired.

  • 5

    Spread the vegetables on another baking sheet and roast them in the oven for 15-20 minutes until tender and slightly charred.

  • 6

    Prepare the quinoa according to package instructions if not already cooked.

  • 7

    Slice the roasted chicken and assemble the bowl by layering the quinoa, roasted vegetables, and sliced chicken.

  • 8

    Drizzle a little extra olive oil or a squeeze of lemon over the top for extra brightness, and serve warm.