YOUR SOLIN GENERATED RECIPE
Herb-Spiced Chicken Shawarma Bowl with Roasted Vegetables
Savor the vibrant flavors of our herb-spiced chicken shawarma bowl, featuring tender, marinated chicken breast paired with a medley of roasted vegetables. Bright bell peppers, zucchini, and red onions come together with a drizzle of tangy Greek yogurt sauce and a hint of lemon—making this dish a perfect balanced meal any time of day.
INGREDIENTS
4 oz Chicken Breast
1 cup chopped Red Bell Pepper
1 cup sliced Zucchini
1/2 medium Red Onion, sliced
1 tsp Olive Oil
2 tbsp Non-Fat Greek Yogurt
1 tsp Lemon Juice
1 tsp Ground Cumin
1 tsp Ground Paprika
1 tsp Ground Coriander
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F.
In a bowl, combine the olive oil, lemon juice, ground cumin, paprika, coriander, salt, and pepper to create the marinade.
Slice the chicken breast into strips and toss with half of the marinade. Let sit for at least 15 minutes.
Chop the red bell pepper, zucchini, and red onion. Toss the vegetables with the remaining marinade.
Place the marinated vegetables on a baking sheet and roast in the preheated oven for 20-25 minutes until tender and slightly caramelized.
Meanwhile, heat a skillet over medium-high heat and cook the chicken strips for about 5-7 minutes, stirring occasionally, until fully cooked and lightly charred.
Assemble the bowl by placing the roasted vegetables as a base, topping with the cooked chicken, and drizzling the non-fat Greek yogurt over the top.
Finish with an extra squeeze of lemon juice and a sprinkle of salt and pepper if desired before serving.