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 roasted colorful vegetables and fluffy quinoa. The aromatic blend of shawarma spices elevates the tender chicken, while the medley of bell pepper, zucchini, and red onion delivers a satisfying crunch and natural sweetness. This bowl is both hearty and balanced, perfect for a nutritious dinner that delights the senses.

Try 7 days free, then $12.99 / mo.

NUTRITION

373kcal
Protein
37.6g
Fat
11.2g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1 teaspoon Olive Oil

1 Garlic Clove

1/2 cup Cooked Quinoa

1 teaspoon Shawarma Spice Blend

1 tablespoon Fresh Lemon Juice

1 tablespoon Fresh Parsley

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, combine the shawarma spice blend, minced garlic, lemon juice, and olive oil.

  • 3

    Place the chicken breast in a bowl and coat evenly with the spice mixture. Let it marinate for at least 15 minutes.

  • 4

    While the chicken marinates, chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss them with a pinch of salt and a drizzle of olive oil.

  • 5

    Spread the vegetables evenly on a baking sheet and roast in the preheated oven for 20-25 minutes until they are tender and slightly charred on the edges.

  • 6

    In a skillet over medium heat, cook the marinated chicken breast for about 5-6 minutes per side until fully cooked and golden brown.

  • 7

    Let the chicken rest for a few minutes before slicing it into strips.

  • 8

    Assemble your bowl by layering the cooked quinoa at the base, then add the roasted vegetables and top with sliced chicken.

  • 9

    Garnish with fresh parsley and an extra squeeze of lemon if desired.

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 roasted colorful vegetables and fluffy quinoa. The aromatic blend of shawarma spices elevates the tender chicken, while the medley of bell pepper, zucchini, and red onion delivers a satisfying crunch and natural sweetness. This bowl is both hearty and balanced, perfect for a nutritious dinner that delights the senses.

NUTRITION

373kcal
Protein
37.6g
Fat
11.2g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1 teaspoon Olive Oil

1 Garlic Clove

1/2 cup Cooked Quinoa

1 teaspoon Shawarma Spice Blend

1 tablespoon Fresh Lemon Juice

1 tablespoon Fresh Parsley

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, combine the shawarma spice blend, minced garlic, lemon juice, and olive oil.

  • 3

    Place the chicken breast in a bowl and coat evenly with the spice mixture. Let it marinate for at least 15 minutes.

  • 4

    While the chicken marinates, chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss them with a pinch of salt and a drizzle of olive oil.

  • 5

    Spread the vegetables evenly on a baking sheet and roast in the preheated oven for 20-25 minutes until they are tender and slightly charred on the edges.

  • 6

    In a skillet over medium heat, cook the marinated chicken breast for about 5-6 minutes per side until fully cooked and golden brown.

  • 7

    Let the chicken rest for a few minutes before slicing it into strips.

  • 8

    Assemble your bowl by layering the cooked quinoa at the base, then add the roasted vegetables and top with sliced chicken.

  • 9

    Garnish with fresh parsley and an extra squeeze of lemon if desired.