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

A vibrant bowl featuring tender herb-spiced chicken, roasted Mediterranean vegetables, and a bed of fluffy quinoa. The aromatic blend of spices brings a taste of the Middle East to your table, perfect for a balanced dinner that hits your protein and calorie goals.

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NUTRITION

410kcal
Protein
38.6g
Fat
11.4g
Carbs
40.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (approx. 142g)

1 cup Mixed Vegetables (approx. 150g)

0.5 cup Cooked Quinoa (approx. 92g)

1 tsp Olive Oil

0.5 tsp Garlic Powder

0.5 tsp Ground Cumin

0.5 tsp Ground Coriander

0.5 tsp Paprika

0.5 tsp Ground Turmeric

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    In a small bowl, combine garlic powder, ground cumin, ground coriander, paprika, turmeric, salt, and pepper.

  • 3

    Rub the chicken breast evenly with the spice mixture and drizzle with olive oil.

  • 4

    Place the seasoned chicken on a baking sheet lined with parchment paper. Surround it with the mixed vegetables chopped into bite-sized pieces.

  • 5

    Roast in the oven for 20-25 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

  • 6

    While the chicken and vegetables roast, prepare the quinoa according to package instructions.

  • 7

    Slice the chicken into strips once cooled slightly, and assemble the bowl by layering quinoa, roasted vegetables, and chicken on top.

  • 8

    Serve warm, and enjoy your flavorful, balanced 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

A vibrant bowl featuring tender herb-spiced chicken, roasted Mediterranean vegetables, and a bed of fluffy quinoa. The aromatic blend of spices brings a taste of the Middle East to your table, perfect for a balanced dinner that hits your protein and calorie goals.

NUTRITION

410kcal
Protein
38.6g
Fat
11.4g
Carbs
40.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (approx. 142g)

1 cup Mixed Vegetables (approx. 150g)

0.5 cup Cooked Quinoa (approx. 92g)

1 tsp Olive Oil

0.5 tsp Garlic Powder

0.5 tsp Ground Cumin

0.5 tsp Ground Coriander

0.5 tsp Paprika

0.5 tsp Ground Turmeric

Salt & Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    In a small bowl, combine garlic powder, ground cumin, ground coriander, paprika, turmeric, salt, and pepper.

  • 3

    Rub the chicken breast evenly with the spice mixture and drizzle with olive oil.

  • 4

    Place the seasoned chicken on a baking sheet lined with parchment paper. Surround it with the mixed vegetables chopped into bite-sized pieces.

  • 5

    Roast in the oven for 20-25 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

  • 6

    While the chicken and vegetables roast, prepare the quinoa according to package instructions.

  • 7

    Slice the chicken into strips once cooled slightly, and assemble the bowl by layering quinoa, roasted vegetables, and chicken on top.

  • 8

    Serve warm, and enjoy your flavorful, balanced shawarma bowl.