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 aromatic blend of herbs and spices on tender, juicy chicken paired with a vibrant medley of roasted vegetables and fluffy quinoa. This balanced bowl is a feast for both the eyes and the palate, delivering a satisfying mix of textures and flavors perfect for any meal of the day.

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NUTRITION

421kcal
Protein
46.9g
Fat
10.9g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup cooked Quinoa

1 medium Bell Pepper

1 cup Zucchini

1/4 medium Red Onion

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Spice Mix (Cumin, Paprika, Garlic Powder, Salt, Pepper)

1 tbsp Fresh Parsley

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PREPARATION

  • 1

    Preheat your oven to 400°F for roasting vegetables.

  • 2

    In a small bowl, mix the spice mix and lemon juice. Pat the chicken breast dry and rub the seasoning evenly on both sides.

  • 3

    Heat a skillet over medium-high heat with olive oil. Sear the seasoned chicken breast for 2-3 minutes on each side until golden.

  • 4

    Transfer the seared chicken to a baking tray and roast in the preheated oven for 10-12 minutes, or until cooked through.

  • 5

    While the chicken is baking, chop the bell pepper, zucchini, and red onion. Toss the vegetables with a pinch of salt, pepper, and a drizzle of olive oil.

  • 6

    Spread the vegetables on a baking sheet and roast in the oven for 12-15 minutes until tender and slightly charred.

  • 7

    Prepare a bowl by layering 1/2 cup of cooked quinoa at the base, then top with the roasted vegetables and sliced chicken.

  • 8

    Garnish with fresh parsley and a squeeze of extra lemon juice if desired before serving.

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 aromatic blend of herbs and spices on tender, juicy chicken paired with a vibrant medley of roasted vegetables and fluffy quinoa. This balanced bowl is a feast for both the eyes and the palate, delivering a satisfying mix of textures and flavors perfect for any meal of the day.

NUTRITION

421kcal
Protein
46.9g
Fat
10.9g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup cooked Quinoa

1 medium Bell Pepper

1 cup Zucchini

1/4 medium Red Onion

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Spice Mix (Cumin, Paprika, Garlic Powder, Salt, Pepper)

1 tbsp Fresh Parsley

PREPARATION

  • 1

    Preheat your oven to 400°F for roasting vegetables.

  • 2

    In a small bowl, mix the spice mix and lemon juice. Pat the chicken breast dry and rub the seasoning evenly on both sides.

  • 3

    Heat a skillet over medium-high heat with olive oil. Sear the seasoned chicken breast for 2-3 minutes on each side until golden.

  • 4

    Transfer the seared chicken to a baking tray and roast in the preheated oven for 10-12 minutes, or until cooked through.

  • 5

    While the chicken is baking, chop the bell pepper, zucchini, and red onion. Toss the vegetables with a pinch of salt, pepper, and a drizzle of olive oil.

  • 6

    Spread the vegetables on a baking sheet and roast in the oven for 12-15 minutes until tender and slightly charred.

  • 7

    Prepare a bowl by layering 1/2 cup of cooked quinoa at the base, then top with the roasted vegetables and sliced chicken.

  • 8

    Garnish with fresh parsley and a squeeze of extra lemon juice if desired before serving.