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 fluffy quinoa and an array of roasted vegetables, all finished with a zesty lemon drizzle. This dish offers a delightful blend of Middle Eastern spices and fresh produce for a heartwarming, balanced meal.

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NUTRITION

501kcal
Protein
37.8g
Fat
20.2g
Carbs
36.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

0.5 cup Cooked Quinoa

1 cup Mixed Bell Peppers

0.5 cup Zucchini

0.25 cup Red Onion

1 tbsp Olive Oil

1 tbsp Lemon Juice

Herbs & Spices to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice bell peppers, zucchini, and red onion into bite-sized pieces. Toss them in olive oil, salt, pepper, and a pinch of turmeric.

  • 3

    Spread the vegetables on a baking sheet and roast in the oven for 20-25 minutes until tender and slightly caramelized.

  • 4

    Meanwhile, season the chicken breast with cumin, paprika, garlic powder, salt, and pepper.

  • 5

    Sear the chicken in a hot skillet over medium-high heat for 2-3 minutes per side until golden, then finish cooking in the oven for 8-10 minutes until the internal temperature reaches 165°F.

  • 6

    Prepare the cooked quinoa according to package directions if not pre-cooked.

  • 7

    Slice the chicken into strips. In a bowl, assemble the quinoa, roasted vegetables, and chicken strips.

  • 8

    Drizzle with lemon juice and a light sprinkle of additional herbs if desired. 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

Enjoy a vibrant bowl featuring succulent herb-spiced chicken paired with fluffy quinoa and an array of roasted vegetables, all finished with a zesty lemon drizzle. This dish offers a delightful blend of Middle Eastern spices and fresh produce for a heartwarming, balanced meal.

NUTRITION

501kcal
Protein
37.8g
Fat
20.2g
Carbs
36.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

0.5 cup Cooked Quinoa

1 cup Mixed Bell Peppers

0.5 cup Zucchini

0.25 cup Red Onion

1 tbsp Olive Oil

1 tbsp Lemon Juice

Herbs & Spices to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice bell peppers, zucchini, and red onion into bite-sized pieces. Toss them in olive oil, salt, pepper, and a pinch of turmeric.

  • 3

    Spread the vegetables on a baking sheet and roast in the oven for 20-25 minutes until tender and slightly caramelized.

  • 4

    Meanwhile, season the chicken breast with cumin, paprika, garlic powder, salt, and pepper.

  • 5

    Sear the chicken in a hot skillet over medium-high heat for 2-3 minutes per side until golden, then finish cooking in the oven for 8-10 minutes until the internal temperature reaches 165°F.

  • 6

    Prepare the cooked quinoa according to package directions if not pre-cooked.

  • 7

    Slice the chicken into strips. In a bowl, assemble the quinoa, roasted vegetables, and chicken strips.

  • 8

    Drizzle with lemon juice and a light sprinkle of additional herbs if desired. Serve warm.