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 vibrant flavors of this Chicken Shawarma Bowl featuring succulent herb-spiced chicken paired with a colorful array of oven-roasted vegetables and a bed of fluffy quinoa. A drizzle of olive oil ties the dish together, creating a hearty yet light meal perfect for any time of day.

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NUTRITION

356kcal
Protein
38.5g
Fat
10.3g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup cooked Quinoa

1/2 cup roasted Bell Pepper

1/2 cup roasted Zucchini

1/4 cup roasted Red Onion

1 tsp Olive Oil

1 tsp Herb-Spice Blend

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat oven to 425°F.

  • 2

    In a small bowl, mix the herb-spice blend with a pinch of salt and pepper.

  • 3

    Rub the spice blend evenly over the chicken breast.

  • 4

    Place the chicken on a baking sheet and roast in the oven for about 18-20 minutes or until fully cooked.

  • 5

    Meanwhile, chop the bell pepper, zucchini, and red onion. Toss them lightly with olive oil, salt, and pepper.

  • 6

    Spread the vegetables on another baking sheet and roast for about 15 minutes, stirring halfway through, until tender and slightly charred.

  • 7

    Prepare quinoa according to package instructions if not already cooked.

  • 8

    Slice the roasted chicken and serve over a bed of quinoa, then top with the roasted vegetables.

  • 9

    Drizzle any remaining pan juices over the bowl for additional flavor.

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 vibrant flavors of this Chicken Shawarma Bowl featuring succulent herb-spiced chicken paired with a colorful array of oven-roasted vegetables and a bed of fluffy quinoa. A drizzle of olive oil ties the dish together, creating a hearty yet light meal perfect for any time of day.

NUTRITION

356kcal
Protein
38.5g
Fat
10.3g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup cooked Quinoa

1/2 cup roasted Bell Pepper

1/2 cup roasted Zucchini

1/4 cup roasted Red Onion

1 tsp Olive Oil

1 tsp Herb-Spice Blend

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat oven to 425°F.

  • 2

    In a small bowl, mix the herb-spice blend with a pinch of salt and pepper.

  • 3

    Rub the spice blend evenly over the chicken breast.

  • 4

    Place the chicken on a baking sheet and roast in the oven for about 18-20 minutes or until fully cooked.

  • 5

    Meanwhile, chop the bell pepper, zucchini, and red onion. Toss them lightly with olive oil, salt, and pepper.

  • 6

    Spread the vegetables on another baking sheet and roast for about 15 minutes, stirring halfway through, until tender and slightly charred.

  • 7

    Prepare quinoa according to package instructions if not already cooked.

  • 8

    Slice the roasted chicken and serve over a bed of quinoa, then top with the roasted vegetables.

  • 9

    Drizzle any remaining pan juices over the bowl for additional flavor.