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 vibrant bowl featuring tender, herb-spiced chicken paired with a colorful medley of roasted vegetables. This dish bursts with aromatic spices like cumin, paprika, and garlic powder, elevated by a drizzle of olive oil and a squeeze of fresh lemon, offering a harmonious balance of flavors and textures.

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NUTRITION

314kcal
Protein
44.8g
Fat
9.5g
Carbs
9.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup chopped Red Bell Pepper

1/2 cup chopped Zucchini

1/4 cup chopped Red Onion

1 tsp Olive Oil

1 tbsp Lemon Juice

Herbs & Spices to taste (Cumin, Paprika, Garlic Powder, Salt & Pepper)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, combine cumin powder, paprika, garlic powder, salt, and pepper.

  • 3

    Rub the chicken breast with the spice mix and a little olive oil.

  • 4

    Place the seasoned chicken on a baking sheet and roast in the oven for about 20-25 minutes until fully cooked.

  • 5

    Meanwhile, toss the chopped red bell pepper, zucchini, and red onion with the remaining olive oil, a pinch of salt and pepper, and a splash of lemon juice.

  • 6

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

  • 7

    Once the chicken is cooked, slice it thinly and arrange it in a bowl with the roasted vegetables.

  • 8

    Drizzle with additional lemon juice if desired 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 vibrant bowl featuring tender, herb-spiced chicken paired with a colorful medley of roasted vegetables. This dish bursts with aromatic spices like cumin, paprika, and garlic powder, elevated by a drizzle of olive oil and a squeeze of fresh lemon, offering a harmonious balance of flavors and textures.

NUTRITION

314kcal
Protein
44.8g
Fat
9.5g
Carbs
9.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup chopped Red Bell Pepper

1/2 cup chopped Zucchini

1/4 cup chopped Red Onion

1 tsp Olive Oil

1 tbsp Lemon Juice

Herbs & Spices to taste (Cumin, Paprika, Garlic Powder, Salt & Pepper)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, combine cumin powder, paprika, garlic powder, salt, and pepper.

  • 3

    Rub the chicken breast with the spice mix and a little olive oil.

  • 4

    Place the seasoned chicken on a baking sheet and roast in the oven for about 20-25 minutes until fully cooked.

  • 5

    Meanwhile, toss the chopped red bell pepper, zucchini, and red onion with the remaining olive oil, a pinch of salt and pepper, and a splash of lemon juice.

  • 6

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

  • 7

    Once the chicken is cooked, slice it thinly and arrange it in a bowl with the roasted vegetables.

  • 8

    Drizzle with additional lemon juice if desired and serve warm.