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

Savor a vibrant bowl featuring tender herb-spiced chicken, perfectly roasted seasonal vegetables, and a touch of quinoa for a satisfying crunch. This globally inspired dish bursts with aromatic spices and a drizzle of olive oil for added richness, harmonizing flavors and textures in every bite.

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NUTRITION

404kcal
Protein
47g
Fat
10.5g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Mixed Roasted Vegetables

1/4 cup Cooked Quinoa

1 tsp Olive Oil

1 tsp Herb Spice Blend

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, combine the herb spice blend ingredients (cumin, paprika, turmeric, garlic powder, salt, and pepper).

  • 3

    Lightly coat the chicken breast with the spice blend, ensuring it's evenly covered.

  • 4

    Place the spiced chicken on a baking sheet and roast in the preheated oven for about 20-25 minutes, or until fully cooked.

  • 5

    Meanwhile, chop bell pepper, zucchini, and red onion into bite-sized pieces. Toss with olive oil, a pinch of the remaining spice blend, salt, and pepper.

  • 6

    Spread the vegetables on a separate baking sheet and roast for about 15-20 minutes until tender and slightly caramelized.

  • 7

    Prepare quinoa as per package instructions if not already cooked, ensuring a light, fluffy texture.

  • 8

    Assemble the bowl by layering cooked quinoa, topped with roasted vegetables and sliced herb-spiced chicken.

  • 9

    Serve warm and enjoy your nutritious, flavor-packed shawarma bowl.

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

Savor a vibrant bowl featuring tender herb-spiced chicken, perfectly roasted seasonal vegetables, and a touch of quinoa for a satisfying crunch. This globally inspired dish bursts with aromatic spices and a drizzle of olive oil for added richness, harmonizing flavors and textures in every bite.

NUTRITION

404kcal
Protein
47g
Fat
10.5g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Mixed Roasted Vegetables

1/4 cup Cooked Quinoa

1 tsp Olive Oil

1 tsp Herb Spice Blend

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, combine the herb spice blend ingredients (cumin, paprika, turmeric, garlic powder, salt, and pepper).

  • 3

    Lightly coat the chicken breast with the spice blend, ensuring it's evenly covered.

  • 4

    Place the spiced chicken on a baking sheet and roast in the preheated oven for about 20-25 minutes, or until fully cooked.

  • 5

    Meanwhile, chop bell pepper, zucchini, and red onion into bite-sized pieces. Toss with olive oil, a pinch of the remaining spice blend, salt, and pepper.

  • 6

    Spread the vegetables on a separate baking sheet and roast for about 15-20 minutes until tender and slightly caramelized.

  • 7

    Prepare quinoa as per package instructions if not already cooked, ensuring a light, fluffy texture.

  • 8

    Assemble the bowl by layering cooked quinoa, topped with roasted vegetables and sliced herb-spiced chicken.

  • 9

    Serve warm and enjoy your nutritious, flavor-packed shawarma bowl.