Name: Herb-Spiced Chicken Shawarma Bowl with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken Breast; 1/2 medium Red Bell Pepper; 1/2 medium Zucchini; 1/4 medium Red Onion; 1 tsp Olive Oil; 2 tbsp Plain Nonfat Greek Yogurt; 1/3 cup Cooked Quinoa; 1 tsp Lemon Juice; 1/4 tsp Ground Cumin; 1/4 tsp Ground Coriander; 1/4 tsp Smoked Paprika; 1/4 tsp Turmeric; 1/4 tsp Garlic Powder; 1 tbsp Fresh Parsley, chopped

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.

YOUR SOLIN GENERATED RECIPE

Herb-Spiced Chicken Shawarma Bowl with Roasted Vegetables

Savor the vibrant flavors of this Chicken Shawarma Bowl featuring tender herb-spiced chicken, perfectly roasted vegetables, and a refreshing touch of tangy lemon and Greek yogurt dressing. Each bite delivers a delightful mix of spices and textures, making this dish both nutritious and satisfying.

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NUTRITION

Protein

43.8g

Fat

9.6g

Carbs

28.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1 tsp Olive Oil

2 tbsp Plain Nonfat Greek Yogurt

1/3 cup Cooked Quinoa

1 tsp Lemon Juice

1/4 tsp Ground Cumin

1/4 tsp Ground Coriander

1/4 tsp Smoked Paprika

1/4 tsp Turmeric

1/4 tsp Garlic Powder

1 tbsp Fresh Parsley, chopped

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PREPARATION

1
Preheat your oven to 400°F.
2
In a small bowl, combine olive oil, lemon juice, ground cumin, ground coriander, smoked paprika, turmeric, garlic powder, and a pinch of salt and pepper.
3
Place the chicken breast in a shallow dish and coat thoroughly with the spice mixture. Let marinate for at least 15 minutes.
4
While the chicken marinates, chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss them with a drizzle of olive oil, salt, and pepper.
5
Spread the vegetables on a baking sheet and roast in the oven for 20-25 minutes until tender and slightly charred at the edges.
6
Heat a grill pan or skillet over medium-high heat. Grill the marinated chicken for about 5-6 minutes per side until fully cooked and nicely charred.
7
Allow the chicken to rest for a few minutes before slicing it into strips.
8
In a bowl, layer the cooked quinoa as the base, add the roasted vegetables, and top with the sliced chicken. Drizzle with Greek yogurt and garnish with freshly chopped parsley.
9
Serve warm and enjoy your wholesome, herb-spiced shawarma bowl.