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 the Middle East in this wholesome chicken shawarma bowl, featuring tender herb-spiced chicken accompanied by a colorful mix of roasted vegetables, fluffy quinoa, and a refreshing Greek yogurt sauce. Each bite delivers a delightful combination of smokiness, tang, and aromatic spices, ensuring a satisfying meal perfect for any time of day.

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NUTRITION

434kcal
Protein
41.4g
Fat
11.2g
Carbs
27.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (~142g)

1/2 cup Mixed Bell Peppers (~75g)

1/4 cup Red Onion (~40g)

1/2 cup Zucchini (~90g)

1/3 cup Cooked Quinoa (~50g)

1 tsp Olive Oil (~5g)

2 tbsp Greek Yogurt

1 tsp Shawarma Spice Mix

1 tbsp Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a bowl, toss chopped mixed bell peppers, red onion, and zucchini with olive oil, salt, and pepper. Spread the vegetables on a baking sheet and roast for 20-25 minutes until tender and slightly charred.

  • 3

    While the vegetables are roasting, prepare the chicken. In a small bowl, mix the shawarma spice mix with lemon juice, a pinch of salt and pepper. Rub the spice mix evenly over the chicken breast.

  • 4

    Heat a grill pan or skillet over medium-high heat. Cook the spiced chicken breast for about 5-6 minutes per side until fully cooked and slightly charred on the edges.

  • 5

    Slice the chicken into strips.

  • 6

    Assemble the bowl by layering cooked quinoa, roasted vegetables, and sliced chicken.

  • 7

    Drizzle Greek yogurt over the top and adjust seasoning with additional salt and pepper if desired. Serve warm and enjoy!

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 the Middle East in this wholesome chicken shawarma bowl, featuring tender herb-spiced chicken accompanied by a colorful mix of roasted vegetables, fluffy quinoa, and a refreshing Greek yogurt sauce. Each bite delivers a delightful combination of smokiness, tang, and aromatic spices, ensuring a satisfying meal perfect for any time of day.

NUTRITION

434kcal
Protein
41.4g
Fat
11.2g
Carbs
27.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (~142g)

1/2 cup Mixed Bell Peppers (~75g)

1/4 cup Red Onion (~40g)

1/2 cup Zucchini (~90g)

1/3 cup Cooked Quinoa (~50g)

1 tsp Olive Oil (~5g)

2 tbsp Greek Yogurt

1 tsp Shawarma Spice Mix

1 tbsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a bowl, toss chopped mixed bell peppers, red onion, and zucchini with olive oil, salt, and pepper. Spread the vegetables on a baking sheet and roast for 20-25 minutes until tender and slightly charred.

  • 3

    While the vegetables are roasting, prepare the chicken. In a small bowl, mix the shawarma spice mix with lemon juice, a pinch of salt and pepper. Rub the spice mix evenly over the chicken breast.

  • 4

    Heat a grill pan or skillet over medium-high heat. Cook the spiced chicken breast for about 5-6 minutes per side until fully cooked and slightly charred on the edges.

  • 5

    Slice the chicken into strips.

  • 6

    Assemble the bowl by layering cooked quinoa, roasted vegetables, and sliced chicken.

  • 7

    Drizzle Greek yogurt over the top and adjust seasoning with additional salt and pepper if desired. Serve warm and enjoy!