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

Enjoy a vibrant bowl featuring tender herb-spiced chicken paired with a colorful array of roasted vegetables and a bed of fluffy quinoa. This dish balances savory, aromatic spices with the natural sweetness of roasted produce for a wholesome and satisfying meal.

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NUTRITION

362kcal
Protein
36.8g
Fat
10.6g
Carbs
30.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup cooked Quinoa

1/2 cup Red Bell Pepper, sliced

1/2 cup Zucchini, sliced

1/4 cup Red Onion, sliced

1 tsp Olive Oil

1 tsp Shawarma Spice Mix

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    In a small bowl, combine the shawarma spice mix with a drizzle of olive oil to make a paste.

  • 3

    Rub the 5 oz chicken breast evenly with the spice paste and a squeeze of lemon juice. Let marinate for 10-15 minutes if time allows.

  • 4

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

  • 5

    Meanwhile, toss the red bell pepper, zucchini, and red onion with the remaining olive oil, a pinch of salt, and pepper on another baking sheet. Roast the vegetables in the oven for about 15 minutes, stirring halfway.

  • 6

    While the chicken and vegetables are roasting, prepare 1/2 cup of cooked quinoa according to package directions.

  • 7

    Once cooked, slice the chicken into strips.

  • 8

    Assemble the bowl by layering quinoa at the base, arranging the roasted vegetables around the chicken strips, and drizzling with fresh lemon juice for added brightness.

  • 9

    Serve warm and enjoy a balanced, flavorful meal.

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

Enjoy a vibrant bowl featuring tender herb-spiced chicken paired with a colorful array of roasted vegetables and a bed of fluffy quinoa. This dish balances savory, aromatic spices with the natural sweetness of roasted produce for a wholesome and satisfying meal.

NUTRITION

362kcal
Protein
36.8g
Fat
10.6g
Carbs
30.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup cooked Quinoa

1/2 cup Red Bell Pepper, sliced

1/2 cup Zucchini, sliced

1/4 cup Red Onion, sliced

1 tsp Olive Oil

1 tsp Shawarma Spice Mix

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    In a small bowl, combine the shawarma spice mix with a drizzle of olive oil to make a paste.

  • 3

    Rub the 5 oz chicken breast evenly with the spice paste and a squeeze of lemon juice. Let marinate for 10-15 minutes if time allows.

  • 4

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

  • 5

    Meanwhile, toss the red bell pepper, zucchini, and red onion with the remaining olive oil, a pinch of salt, and pepper on another baking sheet. Roast the vegetables in the oven for about 15 minutes, stirring halfway.

  • 6

    While the chicken and vegetables are roasting, prepare 1/2 cup of cooked quinoa according to package directions.

  • 7

    Once cooked, slice the chicken into strips.

  • 8

    Assemble the bowl by layering quinoa at the base, arranging the roasted vegetables around the chicken strips, and drizzling with fresh lemon juice for added brightness.

  • 9

    Serve warm and enjoy a balanced, flavorful meal.