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 of herb-spiced chicken paired with a medley of roasted vegetables, a scoop of creamy hummus, and a touch of whole grain rice. This dish delivers a delightful fusion of Middle Eastern spices and succulent chicken, all balanced with fresh, colorful veggies. Perfect for a wholesome meal that's both nourishing and full of flavor.

Try 7 days free, then $12.99 / mo.

NUTRITION

389kcal
Protein
37.3g
Fat
12g
Carbs
33.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup Mixed Bell Peppers

1 cup Zucchini

1/3 cup Whole Grain Rice

2 tablespoons Hummus

2 teaspoons Olive Oil

2 teaspoons Shawarma Spice Blend

1 tablespoon Fresh Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, mix the shawarma spice blend with olive oil and lemon juice. Rub this mixture evenly over the chicken breast.

  • 3

    Arrange the chicken breast on a lightly greased baking sheet. Roast in the oven for about 20-25 minutes or until the internal temperature reaches 165°F.

  • 4

    Meanwhile, chop the bell peppers and zucchini into uniform pieces. Toss with a drizzle of olive oil, salt, and a pinch of the shawarma spice blend if desired.

  • 5

    Spread the vegetables on another baking sheet and roast in the oven for about 15-20 minutes until they are tender and slightly charred.

  • 6

    If not already prepared, cook the whole grain rice as per package instructions.

  • 7

    Slice the roasted chicken breast and assemble your bowl by placing a base of rice, topping with roasted vegetables, sliced chicken, and a dollop of hummus.

  • 8

    Finish with an extra squeeze of lemon juice if desired and serve warm.

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 of herb-spiced chicken paired with a medley of roasted vegetables, a scoop of creamy hummus, and a touch of whole grain rice. This dish delivers a delightful fusion of Middle Eastern spices and succulent chicken, all balanced with fresh, colorful veggies. Perfect for a wholesome meal that's both nourishing and full of flavor.

NUTRITION

389kcal
Protein
37.3g
Fat
12g
Carbs
33.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup Mixed Bell Peppers

1 cup Zucchini

1/3 cup Whole Grain Rice

2 tablespoons Hummus

2 teaspoons Olive Oil

2 teaspoons Shawarma Spice Blend

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, mix the shawarma spice blend with olive oil and lemon juice. Rub this mixture evenly over the chicken breast.

  • 3

    Arrange the chicken breast on a lightly greased baking sheet. Roast in the oven for about 20-25 minutes or until the internal temperature reaches 165°F.

  • 4

    Meanwhile, chop the bell peppers and zucchini into uniform pieces. Toss with a drizzle of olive oil, salt, and a pinch of the shawarma spice blend if desired.

  • 5

    Spread the vegetables on another baking sheet and roast in the oven for about 15-20 minutes until they are tender and slightly charred.

  • 6

    If not already prepared, cook the whole grain rice as per package instructions.

  • 7

    Slice the roasted chicken breast and assemble your bowl by placing a base of rice, topping with roasted vegetables, sliced chicken, and a dollop of hummus.

  • 8

    Finish with an extra squeeze of lemon juice if desired and serve warm.