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

A vibrant bowl featuring succulent herb-spiced chicken paired with a medley of roasted vegetables. The juicy chicken is marinated in a blend of warm spices and lemon juice, then seared to perfection, and served atop a colorful array of bell peppers, zucchini, and red onion. This dish offers an enticing mix of smoky, tangy, and fresh flavors while providing a balanced nutritional profile perfect for a healthy meal.

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NUTRITION

388kcal
Protein
38.1g
Fat
18.2g
Carbs
17.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Mixed Bell Pepper

1 small Zucchini

1/4 medium Red Onion

1 tbsp Olive Oil

1 tbsp Fresh Lemon Juice

1 tsp Spice Blend (Cumin, Coriander, Paprika & Garlic Powder)

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a bowl, toss the chopped bell pepper, sliced zucchini, and red onion with half the olive oil, a pinch of the spice blend, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast for 20-25 minutes until tender and slightly charred.

  • 4

    Meanwhile, slice the chicken breast into strips and marinate in a mixture of the remaining olive oil, lemon juice, and the remaining spice blend for at least 10 minutes.

  • 5

    Heat a skillet over medium-high heat and cook the chicken strips for 4-5 minutes on each side until thoroughly cooked and slightly caramelized.

  • 6

    Assemble the bowl by layering the roasted vegetables and topping them with the herb-spiced chicken.

  • 7

    Drizzle with any remaining marinade or additional 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

A vibrant bowl featuring succulent herb-spiced chicken paired with a medley of roasted vegetables. The juicy chicken is marinated in a blend of warm spices and lemon juice, then seared to perfection, and served atop a colorful array of bell peppers, zucchini, and red onion. This dish offers an enticing mix of smoky, tangy, and fresh flavors while providing a balanced nutritional profile perfect for a healthy meal.

NUTRITION

388kcal
Protein
38.1g
Fat
18.2g
Carbs
17.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Mixed Bell Pepper

1 small Zucchini

1/4 medium Red Onion

1 tbsp Olive Oil

1 tbsp Fresh Lemon Juice

1 tsp Spice Blend (Cumin, Coriander, Paprika & Garlic Powder)

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a bowl, toss the chopped bell pepper, sliced zucchini, and red onion with half the olive oil, a pinch of the spice blend, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast for 20-25 minutes until tender and slightly charred.

  • 4

    Meanwhile, slice the chicken breast into strips and marinate in a mixture of the remaining olive oil, lemon juice, and the remaining spice blend for at least 10 minutes.

  • 5

    Heat a skillet over medium-high heat and cook the chicken strips for 4-5 minutes on each side until thoroughly cooked and slightly caramelized.

  • 6

    Assemble the bowl by layering the roasted vegetables and topping them with the herb-spiced chicken.

  • 7

    Drizzle with any remaining marinade or additional lemon juice, if desired, and serve warm.