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 medley of roasted bell peppers, zucchini, and red onions. Finished with a nutty quinoa base and a hint of olive oil, this dish brings bold shawarma-inspired flavors to your table with a balanced, nutritious profile.

Try 7 days free, then $12.99 / mo.

NUTRITION

350kcal
Protein
38.8g
Fat
10.3g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/3 cup chopped Bell Pepper

1/3 cup chopped Zucchini

1/3 cup chopped Red Onion

1/2 cup cooked Quinoa

1 tsp Olive Oil

1 tsp Spice Mix (Garlic Powder, Cumin, Paprika, Coriander)

1 Lemon Wedge

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a small bowl, combine the spice mix with a drizzle of olive oil. Rub half of the mixture onto the chicken breast.

  • 3

    Place the chicken breast on a baking sheet. Surround it with the chopped bell pepper, zucchini, and red onion. Drizzle remaining olive oil over the vegetables and sprinkle with any extra spices if desired.

  • 4

    Roast in the oven for about 20-25 minutes or until the chicken is cooked through and the vegetables are tender and slightly charred.

  • 5

    While the chicken and vegetables are roasting, prepare the quinoa (if not already cooked). Fluff with a fork.

  • 6

    Slice the roasted chicken and assemble your bowl by layering quinoa at the base, topping with vegetables and chicken slices.

  • 7

    Squeeze a lemon wedge over the dish before serving to add a bright, fresh finish.

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 medley of roasted bell peppers, zucchini, and red onions. Finished with a nutty quinoa base and a hint of olive oil, this dish brings bold shawarma-inspired flavors to your table with a balanced, nutritious profile.

NUTRITION

350kcal
Protein
38.8g
Fat
10.3g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/3 cup chopped Bell Pepper

1/3 cup chopped Zucchini

1/3 cup chopped Red Onion

1/2 cup cooked Quinoa

1 tsp Olive Oil

1 tsp Spice Mix (Garlic Powder, Cumin, Paprika, Coriander)

1 Lemon Wedge

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a small bowl, combine the spice mix with a drizzle of olive oil. Rub half of the mixture onto the chicken breast.

  • 3

    Place the chicken breast on a baking sheet. Surround it with the chopped bell pepper, zucchini, and red onion. Drizzle remaining olive oil over the vegetables and sprinkle with any extra spices if desired.

  • 4

    Roast in the oven for about 20-25 minutes or until the chicken is cooked through and the vegetables are tender and slightly charred.

  • 5

    While the chicken and vegetables are roasting, prepare the quinoa (if not already cooked). Fluff with a fork.

  • 6

    Slice the roasted chicken and assemble your bowl by layering quinoa at the base, topping with vegetables and chicken slices.

  • 7

    Squeeze a lemon wedge over the dish before serving to add a bright, fresh finish.