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 the vibrant flavors of this lean chicken shawarma bowl, featuring herb-spiced chicken breast atop a colorful mix of roasted vegetables and fluffy quinoa. Infused with aromatic spices and finished with a drizzle of olive oil, this dish balances tangy and savory notes to delight your palate while keeping your meal light and nutritious.

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NUTRITION

398kcal
Protein
41g
Fat
10.3g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Mixed Roasted Vegetables

1/2 cup Cooked Quinoa

1 teaspoon Olive Oil

Herb-Spice Blend to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the vegetables.

  • 2

    Prepare the herb-spice blend by mixing cumin, coriander, paprika, garlic powder, salt, and pepper in a small bowl.

  • 3

    Toss the mixed vegetables with olive oil and a pinch of the herb-spice blend. Spread them on a baking sheet and roast in the oven for about 20-25 minutes, or until tender and slightly charred.

  • 4

    While the vegetables are roasting, season the chicken breast evenly with the remaining herb-spice blend.

  • 5

    Heat a skillet over medium-high heat and cook the chicken breast for about 5-6 minutes on each side, or until the internal temperature reaches 165°F.

  • 6

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

  • 7

    Assemble your bowl by adding the cooked quinoa as the base, topping with sliced chicken breast and the roasted vegetables.

  • 8

    Serve warm and enjoy your balanced and flavorful 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

Savor the vibrant flavors of this lean chicken shawarma bowl, featuring herb-spiced chicken breast atop a colorful mix of roasted vegetables and fluffy quinoa. Infused with aromatic spices and finished with a drizzle of olive oil, this dish balances tangy and savory notes to delight your palate while keeping your meal light and nutritious.

NUTRITION

398kcal
Protein
41g
Fat
10.3g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Mixed Roasted Vegetables

1/2 cup Cooked Quinoa

1 teaspoon Olive Oil

Herb-Spice Blend to taste

PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the vegetables.

  • 2

    Prepare the herb-spice blend by mixing cumin, coriander, paprika, garlic powder, salt, and pepper in a small bowl.

  • 3

    Toss the mixed vegetables with olive oil and a pinch of the herb-spice blend. Spread them on a baking sheet and roast in the oven for about 20-25 minutes, or until tender and slightly charred.

  • 4

    While the vegetables are roasting, season the chicken breast evenly with the remaining herb-spice blend.

  • 5

    Heat a skillet over medium-high heat and cook the chicken breast for about 5-6 minutes on each side, or until the internal temperature reaches 165°F.

  • 6

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

  • 7

    Assemble your bowl by adding the cooked quinoa as the base, topping with sliced chicken breast and the roasted vegetables.

  • 8

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