Garlic-Herb Chicken Shawarma Bowl with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Garlic-Herb Chicken Shawarma Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Garlic-Herb Chicken Shawarma Bowl with Roasted Vegetables

Savor the vibrant flavors of marinated chicken infused with garlic and warm shawarma spices, paired with perfectly roasted bell pepper, zucchini, and red onion. Finished with a creamy quarter avocado, this bowl is a balanced and satisfying meal highlighting both robust seasonings and fresh, colorful vegetables.

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NUTRITION

414kcal
Protein
46.2g
Fat
16.6g
Carbs
17.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 tsp Extra-Virgin Olive Oil

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 small Red Onion

1/4 medium Avocado

1 clove Garlic

1 tsp Mixed Shawarma Spices

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat oven to 425°F.

  • 2

    In a small bowl, mix olive oil, minced garlic, shawarma spices, and lemon juice to create a marinade.

  • 3

    Place the chicken breast in a shallow dish, pour half of the marinade over the chicken, and let it marinate for at least 15 minutes.

  • 4

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss them with the remaining marinade.

  • 5

    Spread the vegetables on a baking sheet and roast them in the oven for about 20-25 minutes, until tender and slightly charred.

  • 6

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

  • 7

    Slice the chicken breast and assemble the bowl with roasted vegetables.

  • 8

    Top with avocado slices and serve warm.

Garlic-Herb Chicken Shawarma Bowl with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Garlic-Herb Chicken Shawarma Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Garlic-Herb Chicken Shawarma Bowl with Roasted Vegetables

Savor the vibrant flavors of marinated chicken infused with garlic and warm shawarma spices, paired with perfectly roasted bell pepper, zucchini, and red onion. Finished with a creamy quarter avocado, this bowl is a balanced and satisfying meal highlighting both robust seasonings and fresh, colorful vegetables.

NUTRITION

414kcal
Protein
46.2g
Fat
16.6g
Carbs
17.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 tsp Extra-Virgin Olive Oil

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 small Red Onion

1/4 medium Avocado

1 clove Garlic

1 tsp Mixed Shawarma Spices

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat oven to 425°F.

  • 2

    In a small bowl, mix olive oil, minced garlic, shawarma spices, and lemon juice to create a marinade.

  • 3

    Place the chicken breast in a shallow dish, pour half of the marinade over the chicken, and let it marinate for at least 15 minutes.

  • 4

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss them with the remaining marinade.

  • 5

    Spread the vegetables on a baking sheet and roast them in the oven for about 20-25 minutes, until tender and slightly charred.

  • 6

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

  • 7

    Slice the chicken breast and assemble the bowl with roasted vegetables.

  • 8

    Top with avocado slices and serve warm.