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 the fragrant blend of warm shawarma spices on tender chicken paired with a colorful medley of roasted vegetables. This bowl is a harmonious balance of lean protein and vibrant produce, lightly dressed in olive oil and fresh herbs for a satisfying, nutrient-rich meal perfect for any time of day.

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NUTRITION

380kcal
Protein
38.7g
Fat
19g
Carbs
16.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Red Bell Pepper

1/4 cup chopped Red Onion

1/2 cup sliced Zucchini

1 cup Fresh Spinach

1 tbsp Olive Oil

1 tsp Shawarma Spice Blend

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, combine the shawarma spice blend, olive oil, and lemon juice.

  • 3

    Coat the chicken breast evenly with the spice mixture and let it marinate for at least 15 minutes.

  • 4

    Chop the red bell pepper, red onion, and zucchini. Toss them with a drizzle of olive oil, salt, and pepper.

  • 5

    Place the vegetables on a baking sheet and roast for about 20 minutes, stirring halfway through until they are tender and lightly charred.

  • 6

    While the vegetables roast, grill or pan-sear the marinated chicken breast over medium-high heat for about 6-7 minutes per side or until fully cooked.

  • 7

    Let the chicken rest for a few minutes, then slice it into strips.

  • 8

    Assemble the bowl by laying a bed of fresh spinach, topping it with roasted vegetables and sliced chicken.

  • 9

    Drizzle with any remaining pan juices or a squeeze of fresh lemon, if desired, and serve warm.

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 the fragrant blend of warm shawarma spices on tender chicken paired with a colorful medley of roasted vegetables. This bowl is a harmonious balance of lean protein and vibrant produce, lightly dressed in olive oil and fresh herbs for a satisfying, nutrient-rich meal perfect for any time of day.

NUTRITION

380kcal
Protein
38.7g
Fat
19g
Carbs
16.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Red Bell Pepper

1/4 cup chopped Red Onion

1/2 cup sliced Zucchini

1 cup Fresh Spinach

1 tbsp Olive Oil

1 tsp Shawarma Spice Blend

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, combine the shawarma spice blend, olive oil, and lemon juice.

  • 3

    Coat the chicken breast evenly with the spice mixture and let it marinate for at least 15 minutes.

  • 4

    Chop the red bell pepper, red onion, and zucchini. Toss them with a drizzle of olive oil, salt, and pepper.

  • 5

    Place the vegetables on a baking sheet and roast for about 20 minutes, stirring halfway through until they are tender and lightly charred.

  • 6

    While the vegetables roast, grill or pan-sear the marinated chicken breast over medium-high heat for about 6-7 minutes per side or until fully cooked.

  • 7

    Let the chicken rest for a few minutes, then slice it into strips.

  • 8

    Assemble the bowl by laying a bed of fresh spinach, topping it with roasted vegetables and sliced chicken.

  • 9

    Drizzle with any remaining pan juices or a squeeze of fresh lemon, if desired, and serve warm.