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 bursting with Middle-Eastern flair, featuring tender herb-spiced chicken on a bed of fluffy quinoa, tossed with chickpeas and an assortment of roasted vegetables. A drizzle of olive oil and a squeeze of lemon bring brightness to every bite.

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NUTRITION

442kcal
Protein
40.3g
Fat
11.7g
Carbs
43.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (141g)

1/2 cup cooked Quinoa (93g)

1/4 cup cooked Chickpeas (40g)

1 cup Mixed Roasted Vegetables (150g)

1 tsp Olive Oil (5g)

1 tbsp Lemon Juice (15g)

1 tsp Herb Shawarma Spice Blend

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F for roasting vegetables.

  • 2

    In a small bowl, mix the herb shawarma spice blend with a pinch of salt and pepper.

  • 3

    Rub the chicken breast with the spice blend ensuring it's evenly coated. Let it marinate for at least 15 minutes.

  • 4

    Chop a mix of vegetables such as bell peppers, zucchini, and red onion, toss with a small amount of olive oil, salt, and pepper, and spread on a baking tray.

  • 5

    Roast the vegetables in the preheated oven for about 20-25 minutes until tender and slightly charred.

  • 6

    Meanwhile, cook quinoa as per package instructions if not pre-cooked. Rinse and warm the chickpeas in a small pan with a dash of salt.

  • 7

    Grill or pan-sear the spiced chicken breast over medium-high heat for about 6-7 minutes per side or until fully cooked.

  • 8

    Slice the chicken and assemble your bowl by layering quinoa, chickpeas, roasted vegetables, and topping with sliced chicken.

  • 9

    Drizzle with olive oil and lemon juice just before serving.

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 bursting with Middle-Eastern flair, featuring tender herb-spiced chicken on a bed of fluffy quinoa, tossed with chickpeas and an assortment of roasted vegetables. A drizzle of olive oil and a squeeze of lemon bring brightness to every bite.

NUTRITION

442kcal
Protein
40.3g
Fat
11.7g
Carbs
43.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (141g)

1/2 cup cooked Quinoa (93g)

1/4 cup cooked Chickpeas (40g)

1 cup Mixed Roasted Vegetables (150g)

1 tsp Olive Oil (5g)

1 tbsp Lemon Juice (15g)

1 tsp Herb Shawarma Spice Blend

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F for roasting vegetables.

  • 2

    In a small bowl, mix the herb shawarma spice blend with a pinch of salt and pepper.

  • 3

    Rub the chicken breast with the spice blend ensuring it's evenly coated. Let it marinate for at least 15 minutes.

  • 4

    Chop a mix of vegetables such as bell peppers, zucchini, and red onion, toss with a small amount of olive oil, salt, and pepper, and spread on a baking tray.

  • 5

    Roast the vegetables in the preheated oven for about 20-25 minutes until tender and slightly charred.

  • 6

    Meanwhile, cook quinoa as per package instructions if not pre-cooked. Rinse and warm the chickpeas in a small pan with a dash of salt.

  • 7

    Grill or pan-sear the spiced chicken breast over medium-high heat for about 6-7 minutes per side or until fully cooked.

  • 8

    Slice the chicken and assemble your bowl by layering quinoa, chickpeas, roasted vegetables, and topping with sliced chicken.

  • 9

    Drizzle with olive oil and lemon juice just before serving.