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 breast paired with a medley of roasted bell pepper, red onion, zucchini, and crisp lettuce. Perfectly balanced with a light olive oil drizzle, this dish offers bold Middle Eastern-inspired flavors ideal for a clean, protein-packed meal.

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NUTRITION

346kcal
Protein
38.3g
Fat
13.8g
Carbs
18.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Bell Pepper

1/4 cup Red Onion

1/2 cup Zucchini

2 tsp Olive Oil

1 cup Lettuce

1 tbsp Herb-Spice Blend

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, mix the herb-spice blend with olive oil and lemon juice.

  • 3

    Coat the chicken breast with the spice mixture, ensuring it is evenly distributed.

  • 4

    Place the chicken on a baking sheet and roast in the oven for 20-25 minutes or until fully cooked and juices run clear.

  • 5

    While the chicken cooks, chop the bell pepper, red onion, zucchini, and toss with a little olive oil, salt, and pepper. Spread these vegetables on another baking sheet.

  • 6

    Roast the vegetables in the oven for about 15 minutes until they are tender and slightly charred.

  • 7

    Assemble the bowl by layering the fresh lettuce, then add the roasted vegetables and sliced chicken breast on top.

  • 8

    Drizzle any remaining spice mixture over the bowl 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 featuring tender, herb-spiced chicken breast paired with a medley of roasted bell pepper, red onion, zucchini, and crisp lettuce. Perfectly balanced with a light olive oil drizzle, this dish offers bold Middle Eastern-inspired flavors ideal for a clean, protein-packed meal.

NUTRITION

346kcal
Protein
38.3g
Fat
13.8g
Carbs
18.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Bell Pepper

1/4 cup Red Onion

1/2 cup Zucchini

2 tsp Olive Oil

1 cup Lettuce

1 tbsp Herb-Spice Blend

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, mix the herb-spice blend with olive oil and lemon juice.

  • 3

    Coat the chicken breast with the spice mixture, ensuring it is evenly distributed.

  • 4

    Place the chicken on a baking sheet and roast in the oven for 20-25 minutes or until fully cooked and juices run clear.

  • 5

    While the chicken cooks, chop the bell pepper, red onion, zucchini, and toss with a little olive oil, salt, and pepper. Spread these vegetables on another baking sheet.

  • 6

    Roast the vegetables in the oven for about 15 minutes until they are tender and slightly charred.

  • 7

    Assemble the bowl by layering the fresh lettuce, then add the roasted vegetables and sliced chicken breast on top.

  • 8

    Drizzle any remaining spice mixture over the bowl if desired, and serve warm.