YOUR SOLIN GENERATED RECIPE
Herb-Spiced Chicken Shawarma Bowl with Roasted Vegetables
Enjoy a vibrant bowl featuring tender herb-spiced chicken paired with an assortment of roasted vegetables. This dish combines smoky, aromatic spices with lightly charred peppers, onions, and zucchini, all brought together with a drizzle of olive oil for extra richness. Perfect for a wholesome, protein-packed meal any time of day.
INGREDIENTS
4 oz Chicken Breast
1 cup chopped Bell Pepper
1/4 cup sliced Red Onion
1/2 cup chopped Zucchini
1 tbsp Olive Oil
1/2 tsp Garlic Powder
1/2 tsp Smoked Paprika
1/2 tsp Ground Cumin
Salt and Pepper to taste
PREPARATION
Preheat oven to 425°F.
In a bowl, combine olive oil, garlic powder, smoked paprika, ground cumin, salt, and pepper.
Toss the chopped bell pepper, red onion, and zucchini in the oil and spice mixture until evenly coated.
Spread the vegetables on a baking sheet and roast in the oven for 20-25 minutes, stirring halfway through.
Meanwhile, season the chicken breast with a pinch of salt, pepper, garlic powder, and smoked paprika.
Heat a skillet over medium-high heat and cook the chicken for about 5-6 minutes on each side until fully cooked and juices run clear.
Slice the chicken and serve it over a bed of the roasted vegetables to create a balanced, flavorful bowl.