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

Savor a vibrant bowl combining succulent herb-spiced chicken with a medley of roasted vegetables. Tender chicken is marinated in a blend of cumin, paprika, turmeric, and garlic, then grilled to perfection. Roasted zucchini, red bell pepper, and cherry tomatoes add a burst of color and gentle sweetness, all finished with a drizzle of lemon-infused olive oil.

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NUTRITION

352kcal
Protein
46.6g
Fat
10.9g
Carbs
16.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 cup sliced Zucchini

1/2 medium Red Bell Pepper

1/2 cup Cherry Tomatoes

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Garlic Powder

1 teaspoon Ground Cumin

1 teaspoon Ground Paprika

1 teaspoon Ground Turmeric

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    In a bowl, mix lemon juice, olive oil, garlic powder, ground cumin, paprika, and turmeric to create the marinade.

  • 3

    Slice the chicken breast into strips and toss with half of the marinade. Let it marinate for at least 15 minutes.

  • 4

    Cut zucchini into half-slices, dice the red bell pepper, and halve the cherry tomatoes. Toss the vegetables with a little olive oil, salt, and pepper if desired.

  • 5

    Spread the vegetables on a baking sheet and roast for 15-20 minutes until tender and slightly charred.

  • 6

    While the vegetables roast, grill the marinated chicken on a skillet over medium-high heat for about 5-7 minutes per side until fully cooked.

  • 7

    Assemble the bowl by placing roasted vegetables as a base and topping with the grilled chicken strips. Drizzle any remaining marinade over the bowl if desired.

  • 8

    Serve warm and enjoy your herb-spiced chicken 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

Savor a vibrant bowl combining succulent herb-spiced chicken with a medley of roasted vegetables. Tender chicken is marinated in a blend of cumin, paprika, turmeric, and garlic, then grilled to perfection. Roasted zucchini, red bell pepper, and cherry tomatoes add a burst of color and gentle sweetness, all finished with a drizzle of lemon-infused olive oil.

NUTRITION

352kcal
Protein
46.6g
Fat
10.9g
Carbs
16.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 cup sliced Zucchini

1/2 medium Red Bell Pepper

1/2 cup Cherry Tomatoes

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Garlic Powder

1 teaspoon Ground Cumin

1 teaspoon Ground Paprika

1 teaspoon Ground Turmeric

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    In a bowl, mix lemon juice, olive oil, garlic powder, ground cumin, paprika, and turmeric to create the marinade.

  • 3

    Slice the chicken breast into strips and toss with half of the marinade. Let it marinate for at least 15 minutes.

  • 4

    Cut zucchini into half-slices, dice the red bell pepper, and halve the cherry tomatoes. Toss the vegetables with a little olive oil, salt, and pepper if desired.

  • 5

    Spread the vegetables on a baking sheet and roast for 15-20 minutes until tender and slightly charred.

  • 6

    While the vegetables roast, grill the marinated chicken on a skillet over medium-high heat for about 5-7 minutes per side until fully cooked.

  • 7

    Assemble the bowl by placing roasted vegetables as a base and topping with the grilled chicken strips. Drizzle any remaining marinade over the bowl if desired.

  • 8

    Serve warm and enjoy your herb-spiced chicken shawarma bowl.