Garlic-Herb Chicken Shawarma Bowl with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Garlic-Herb Chicken Shawarma Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Garlic-Herb Chicken Shawarma Bowl with Roasted Vegetables

Enjoy a vibrant bowl featuring tender garlic-herb marinated chicken breast served atop a bed of perfectly roasted vegetables. Infused with warm shawarma spices and finished with a cooling drizzle of Greek yogurt, this dish offers a delightful medley of flavors and textures that is both nutritious and satisfying.

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NUTRITION

335kcal
Protein
46.2g
Fat
10.2g
Carbs
16.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Mixed Bell Peppers and Zucchini

1 tsp Olive Oil

2 cloves Garlic

1 tbsp Lemon Juice

1 tsp Shawarma Spice Mix

4 tbsp Nonfat Greek Yogurt

2 tbsp Fresh Parsley

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a bowl, combine the olive oil, minced garlic, lemon juice, and shawarma spice mix to create the marinade.

  • 3

    Coat the chicken breast in the marinade and set aside for at least 15 minutes to absorb the flavors.

  • 4

    While the chicken marinates, chop the bell peppers and zucchini into bite-sized pieces, and toss them with a drizzle of olive oil, a pinch of salt, and extra shawarma spices if desired.

  • 5

    Spread the vegetables on a baking tray lined with parchment paper and roast them in the oven for 20-25 minutes, until tender and slightly charred on the edges.

  • 6

    Heat a grill pan or skillet over medium-high heat, and cook the marinated chicken breast for about 5-7 minutes per side or until fully cooked through.

  • 7

    Slice the chicken into strips and arrange it on a serving bowl alongside the roasted vegetables.

  • 8

    Top with a drizzle of nonfat Greek yogurt and garnish with fresh parsley.

  • 9

    Serve immediately and enjoy your nutritious and flavorful shawarma bowl.

Garlic-Herb Chicken Shawarma Bowl with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Garlic-Herb Chicken Shawarma Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Garlic-Herb Chicken Shawarma Bowl with Roasted Vegetables

Enjoy a vibrant bowl featuring tender garlic-herb marinated chicken breast served atop a bed of perfectly roasted vegetables. Infused with warm shawarma spices and finished with a cooling drizzle of Greek yogurt, this dish offers a delightful medley of flavors and textures that is both nutritious and satisfying.

NUTRITION

335kcal
Protein
46.2g
Fat
10.2g
Carbs
16.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Mixed Bell Peppers and Zucchini

1 tsp Olive Oil

2 cloves Garlic

1 tbsp Lemon Juice

1 tsp Shawarma Spice Mix

4 tbsp Nonfat Greek Yogurt

2 tbsp Fresh Parsley

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a bowl, combine the olive oil, minced garlic, lemon juice, and shawarma spice mix to create the marinade.

  • 3

    Coat the chicken breast in the marinade and set aside for at least 15 minutes to absorb the flavors.

  • 4

    While the chicken marinates, chop the bell peppers and zucchini into bite-sized pieces, and toss them with a drizzle of olive oil, a pinch of salt, and extra shawarma spices if desired.

  • 5

    Spread the vegetables on a baking tray lined with parchment paper and roast them in the oven for 20-25 minutes, until tender and slightly charred on the edges.

  • 6

    Heat a grill pan or skillet over medium-high heat, and cook the marinated chicken breast for about 5-7 minutes per side or until fully cooked through.

  • 7

    Slice the chicken into strips and arrange it on a serving bowl alongside the roasted vegetables.

  • 8

    Top with a drizzle of nonfat Greek yogurt and garnish with fresh parsley.

  • 9

    Serve immediately and enjoy your nutritious and flavorful shawarma bowl.