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

A vibrant bowl featuring marinated chicken breast seasoned with Middle Eastern spices, served over a medley of roasted bell peppers, red onions, zucchini, and fresh spinach. This dish bursts with warm spices and the brightness of lemon, offering a satisfying blend of savory protein and colorful vegetables.

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NUTRITION

389kcal
Protein
38.6g
Fat
18.8g
Carbs
18.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Red Bell Pepper

1/4 medium Red Onion

1/2 medium Zucchini

1 cup Fresh Spinach

1 tbsp Extra Virgin Olive Oil

1 tsp Herbs and Spices Mix

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, combine the herbs and spices mix with lemon juice and half of the olive oil to create a marinade.

  • 3

    Coat the chicken breast evenly with the marinade and let it rest for at least 15 minutes.

  • 4

    While the chicken is marinating, slice the red bell pepper, red onion, and zucchini into bite-size pieces.

  • 5

    Toss the sliced vegetables with the remaining olive oil, a pinch of salt, and pepper, and spread them on a baking sheet.

  • 6

    Place the vegetables in the oven and roast for about 20 minutes, stirring halfway through, until tender and slightly charred.

  • 7

    Meanwhile, grill or pan-sear the marinated chicken breast over medium-high heat for about 6-7 minutes per side until fully cooked and slightly charred for that shawarma flavor.

  • 8

    Slice the chicken into strips.

  • 9

    Assemble the bowl by placing fresh spinach at the base, topping with roasted vegetables and sliced chicken.

  • 10

    Drizzle any remaining pan juices or a splash of lemon juice over the bowl 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

A vibrant bowl featuring marinated chicken breast seasoned with Middle Eastern spices, served over a medley of roasted bell peppers, red onions, zucchini, and fresh spinach. This dish bursts with warm spices and the brightness of lemon, offering a satisfying blend of savory protein and colorful vegetables.

NUTRITION

389kcal
Protein
38.6g
Fat
18.8g
Carbs
18.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Red Bell Pepper

1/4 medium Red Onion

1/2 medium Zucchini

1 cup Fresh Spinach

1 tbsp Extra Virgin Olive Oil

1 tsp Herbs and Spices Mix

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, combine the herbs and spices mix with lemon juice and half of the olive oil to create a marinade.

  • 3

    Coat the chicken breast evenly with the marinade and let it rest for at least 15 minutes.

  • 4

    While the chicken is marinating, slice the red bell pepper, red onion, and zucchini into bite-size pieces.

  • 5

    Toss the sliced vegetables with the remaining olive oil, a pinch of salt, and pepper, and spread them on a baking sheet.

  • 6

    Place the vegetables in the oven and roast for about 20 minutes, stirring halfway through, until tender and slightly charred.

  • 7

    Meanwhile, grill or pan-sear the marinated chicken breast over medium-high heat for about 6-7 minutes per side until fully cooked and slightly charred for that shawarma flavor.

  • 8

    Slice the chicken into strips.

  • 9

    Assemble the bowl by placing fresh spinach at the base, topping with roasted vegetables and sliced chicken.

  • 10

    Drizzle any remaining pan juices or a splash of lemon juice over the bowl for extra brightness, and serve warm.