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 of herb-spiced chicken paired with fluffy quinoa and an assortment of roasted vegetables. This dish is bursting with warm shawarma spices and fresh flavors, bringing a balance of savory and subtly sweet notes, perfect for a nourishing meal any time of day.

Try 7 days free, then $12.99 / mo.

NUTRITION

508kcal
Protein
51.5g
Fat
16.8g
Carbs
36.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 cup cooked Quinoa

1/2 cup chopped Red Bell Pepper

1/2 cup chopped Zucchini

1/4 cup chopped Red Onion

2 tablespoons Hummus

1 teaspoon Olive Oil

1 teaspoon Shawarma Spice Blend

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat oven to 425°F.

  • 2

    In a bowl, toss the chopped red bell pepper, zucchini, and red onion with olive oil, salt, pepper, and a pinch of the shawarma spice blend. Spread the vegetables on a baking sheet and roast for 20-25 minutes until tender and slightly charred.

  • 3

    While the vegetables roast, pat the chicken breast dry and rub it generously with the remaining shawarma spice blend. Cook the chicken in a preheated grill pan or skillet over medium-high heat for about 5-6 minutes per side or until fully cooked and juices run clear.

  • 4

    Prepare the quinoa as per package instructions if not pre-cooked.

  • 5

    Slice the cooked chicken breast into strips.

  • 6

    Assemble the bowl by layering the quinoa, roasted vegetables, and chicken strips. Top with dollops of hummus.

  • 7

    Serve warm and enjoy your balanced, 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 of herb-spiced chicken paired with fluffy quinoa and an assortment of roasted vegetables. This dish is bursting with warm shawarma spices and fresh flavors, bringing a balance of savory and subtly sweet notes, perfect for a nourishing meal any time of day.

NUTRITION

508kcal
Protein
51.5g
Fat
16.8g
Carbs
36.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 cup cooked Quinoa

1/2 cup chopped Red Bell Pepper

1/2 cup chopped Zucchini

1/4 cup chopped Red Onion

2 tablespoons Hummus

1 teaspoon Olive Oil

1 teaspoon Shawarma Spice Blend

PREPARATION

  • 1

    Preheat oven to 425°F.

  • 2

    In a bowl, toss the chopped red bell pepper, zucchini, and red onion with olive oil, salt, pepper, and a pinch of the shawarma spice blend. Spread the vegetables on a baking sheet and roast for 20-25 minutes until tender and slightly charred.

  • 3

    While the vegetables roast, pat the chicken breast dry and rub it generously with the remaining shawarma spice blend. Cook the chicken in a preheated grill pan or skillet over medium-high heat for about 5-6 minutes per side or until fully cooked and juices run clear.

  • 4

    Prepare the quinoa as per package instructions if not pre-cooked.

  • 5

    Slice the cooked chicken breast into strips.

  • 6

    Assemble the bowl by layering the quinoa, roasted vegetables, and chicken strips. Top with dollops of hummus.

  • 7

    Serve warm and enjoy your balanced, herb-spiced chicken shawarma bowl.