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 featuring tender herb-spiced chicken breast paired with a medley of roasted vegetables and a light bed of quinoa. This dish bursts with Middle Eastern-inspired spices and fresh flavors, making it a perfect balanced meal that satisfies both your taste buds and nutrition goals.

Try 7 days free, then $12.99 / mo.

NUTRITION

351kcal
Protein
37.5g
Fat
10.1g
Carbs
30.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 tsp Olive Oil

1/2 cup Cooked Quinoa

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1 tsp Shawarma Spice Mix

1 tbsp Fresh Parsley

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, combine the shawarma spice mix with olive oil. Rub the spice mixture evenly over the chicken breast.

  • 3

    Place the seasoned chicken on a baking sheet and roast in the oven for 18-20 minutes or until the internal temperature reaches 165°F.

  • 4

    While the chicken is roasting, chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss them with a light drizzle of olive oil, salt, and pepper.

  • 5

    Spread the vegetables on a separate baking sheet and roast in the oven for about 15 minutes, stirring halfway, until tender and slightly charred.

  • 6

    Prepare quinoa as per package instructions if not already cooked. Fluff with a fork once done.

  • 7

    Slice the roasted chicken breast, then assemble your bowl with a base of quinoa, topped with roasted vegetables. Garnish with a sprinkle of fresh parsley.

  • 8

    Serve warm and enjoy your balanced, flavorful 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 featuring tender herb-spiced chicken breast paired with a medley of roasted vegetables and a light bed of quinoa. This dish bursts with Middle Eastern-inspired spices and fresh flavors, making it a perfect balanced meal that satisfies both your taste buds and nutrition goals.

NUTRITION

351kcal
Protein
37.5g
Fat
10.1g
Carbs
30.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 tsp Olive Oil

1/2 cup Cooked Quinoa

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1 tsp Shawarma Spice Mix

1 tbsp Fresh Parsley

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, combine the shawarma spice mix with olive oil. Rub the spice mixture evenly over the chicken breast.

  • 3

    Place the seasoned chicken on a baking sheet and roast in the oven for 18-20 minutes or until the internal temperature reaches 165°F.

  • 4

    While the chicken is roasting, chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss them with a light drizzle of olive oil, salt, and pepper.

  • 5

    Spread the vegetables on a separate baking sheet and roast in the oven for about 15 minutes, stirring halfway, until tender and slightly charred.

  • 6

    Prepare quinoa as per package instructions if not already cooked. Fluff with a fork once done.

  • 7

    Slice the roasted chicken breast, then assemble your bowl with a base of quinoa, topped with roasted vegetables. Garnish with a sprinkle of fresh parsley.

  • 8

    Serve warm and enjoy your balanced, flavorful shawarma bowl.