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 of succulent herb-spiced chicken paired with a colorful medley of roasted vegetables. The juicy chicken, marinated in a blend of fragrant spices and citrus, contrasts beautifully with the tender, caramelized veggies, all brought together by a light, creamy tahini drizzle for a perfectly balanced, hearty meal.

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NUTRITION

365kcal
Protein
36g
Fat
16g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Mixed Vegetables (bell pepper, red onion, zucchini)

1 tsp Olive Oil

1 tbsp Tahini Sauce

1 tbsp Lemon Juice

Pinch of spice blend (cumin, paprika, turmeric, garlic powder, coriander, salt, pepper)

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PREPARATION

  • 1

    Begin by preparing the marinade: in a bowl, combine lemon juice, a pinch of each spice (cumin, paprika, turmeric, garlic powder, coriander, salt, and pepper) with a drizzle of olive oil.

  • 2

    Coat the chicken breast with the marinade and let sit for at least 20 minutes (or up to 2 hours in the fridge) to absorb the flavors.

  • 3

    Preheat your oven to 425°F. Chop the bell pepper, red onion, and zucchini into bite-sized pieces and place them on a baking sheet. Drizzle with a bit of olive oil and season lightly with salt and pepper.

  • 4

    Place the vegetables in the oven and roast for 20-25 minutes, until they are tender and slightly charred at the edges.

  • 5

    While the vegetables roast, grill or pan-sear the marinated chicken breast over medium heat, cooking for about 6-8 minutes per side or until fully cooked and juices run clear.

  • 6

    Allow the chicken to rest for a few minutes, then slice it into strips.

  • 7

    Assemble your bowl by layering the roasted vegetables with the sliced chicken, and drizzle the tahini sauce over the top.

  • 8

    Serve immediately and enjoy your balanced, flavorful 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 a vibrant bowl of succulent herb-spiced chicken paired with a colorful medley of roasted vegetables. The juicy chicken, marinated in a blend of fragrant spices and citrus, contrasts beautifully with the tender, caramelized veggies, all brought together by a light, creamy tahini drizzle for a perfectly balanced, hearty meal.

NUTRITION

365kcal
Protein
36g
Fat
16g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Mixed Vegetables (bell pepper, red onion, zucchini)

1 tsp Olive Oil

1 tbsp Tahini Sauce

1 tbsp Lemon Juice

Pinch of spice blend (cumin, paprika, turmeric, garlic powder, coriander, salt, pepper)

PREPARATION

  • 1

    Begin by preparing the marinade: in a bowl, combine lemon juice, a pinch of each spice (cumin, paprika, turmeric, garlic powder, coriander, salt, and pepper) with a drizzle of olive oil.

  • 2

    Coat the chicken breast with the marinade and let sit for at least 20 minutes (or up to 2 hours in the fridge) to absorb the flavors.

  • 3

    Preheat your oven to 425°F. Chop the bell pepper, red onion, and zucchini into bite-sized pieces and place them on a baking sheet. Drizzle with a bit of olive oil and season lightly with salt and pepper.

  • 4

    Place the vegetables in the oven and roast for 20-25 minutes, until they are tender and slightly charred at the edges.

  • 5

    While the vegetables roast, grill or pan-sear the marinated chicken breast over medium heat, cooking for about 6-8 minutes per side or until fully cooked and juices run clear.

  • 6

    Allow the chicken to rest for a few minutes, then slice it into strips.

  • 7

    Assemble your bowl by layering the roasted vegetables with the sliced chicken, and drizzle the tahini sauce over the top.

  • 8

    Serve immediately and enjoy your balanced, flavorful shawarma bowl.