Pin this The smell of smoked paprika hitting a hot skillet is what made me fall in love with this bowl. I was testing dinner ideas on a Wednesday night when I had leftover quinoa and a fridge drawer full of peppers that needed using. The chicken sizzled, the herbs bloomed, and suddenly I had something that tasted like I'd planned it all along. I didn't even mean to create a recipe that night, but my partner asked me to make it again the next week, and it stuck.
I made this for a small dinner party last spring, and one friend kept going back for seconds of the roasted vegetables. She said the rosemary made them taste like something from a countryside bistro. I hadn't told anyone it was just olive oil and dried herbs from a jar. Sometimes the simplest things feel the most impressive when they're cooked with a little attention and good timing.
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Ingredients
- Boneless, skinless chicken breasts: I pound them lightly to even thickness so they cook uniformly and don't dry out on the edges.
- Smoked paprika: This is the soul of the dish, it gives a gentle smokiness without any actual grilling.
- Dried oregano and thyme: I keep these in small jars by the stove because they bloom beautifully in oil and coat the chicken with earthy flavor.
- Garlic clove, minced: Fresh garlic makes the marinade come alive, don't skip it for powder here.
- Zucchini: Dice it into chunky pieces so it roasts instead of steaming, nobody wants mushy zucchini.
- Red and yellow bell peppers: The mix of colors makes the bowl look like a painting, plus they caramelize so well in the oven.
- Red onion: Cut into wedges, not thin slices, so they soften and char at the edges without disappearing.
- Quinoa: Rinse it well under cold water or it can taste bitter and soapy, learned that the hard way.
- Vegetable broth: This adds a subtle depth that plain water just can't match.
- Rose harissa paste: It has this delicate floral heat that feels special, but regular harissa works if that's what you have.
- Greek yogurt: A cool, creamy contrast to the spice, and it ties everything together like a sauce.
- Fresh parsley: Brightens the whole bowl and adds a pop of green that makes it feel complete.
- Lemon wedges: A squeeze at the end wakes up every flavor on the plate.
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Instructions
- Prep the vegetables:
- Preheat your oven to 425 degrees and line a baking sheet with parchment so cleanup is easy. Toss the zucchini, bell peppers, and red onion with olive oil, rosemary, salt, and pepper in a large bowl until everything glistens, then spread them in a single layer so they roast instead of steam.
- Roast until golden:
- Slide the pan into the oven and roast for 25 to 30 minutes, stirring halfway through so the edges get caramelized and sweet. You'll know they're done when the peppers have little charred spots and the onion is soft.
- Season the chicken:
- While the veggies roast, mix olive oil, smoked paprika, oregano, thyme, minced garlic, salt, and pepper in a medium bowl. Add the chicken breasts and use your hands to coat them evenly, the oil helps the spices stick and creates a gorgeous crust.
- Sear the chicken:
- Heat a large skillet over medium high heat until it's really hot, then add the chicken and let it sear undisturbed for 4 to 5 minutes per side until golden and cooked through to 165 degrees. Let it rest for 5 minutes before slicing so the juices stay inside.
- Cook the quinoa:
- Combine rinsed quinoa, vegetable broth, and salt in a saucepan and bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes. Remove from heat and let it stand covered for 5 minutes, then fluff with a fork until it's light and fluffy.
- Build the bowls:
- Divide the quinoa between four bowls and top with roasted vegetables and sliced chicken. Drizzle rose harissa over everything, add a dollop of Greek yogurt, sprinkle fresh parsley, and serve with lemon wedges on the side.
Pin this One evening I packed this into containers for a friend who'd just had a baby, and she texted me later that night saying it was the first real meal she'd enjoyed in weeks. She said the lemon and harissa made her feel human again. That's when I realized how much a good bowl can do, it's not just food, it's a reset button for a rough day.
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Making It Your Own
I've made this bowl a dozen different ways depending on what's in the fridge. Sometimes I use chicken thighs instead of breasts because they stay juicier and are harder to overcook. I've swapped quinoa for farro when I wanted something chewier, and once I used cubed sweet potato instead of zucchini when I was craving something heartier. The base recipe is forgiving, so don't be afraid to play with it based on what sounds good or what you need to use up.
Storing and Reheating
I always make extra because this keeps beautifully in the fridge for up to four days. Store the components separately if you can, quinoa in one container, chicken and vegetables in another, so nothing gets soggy. When I reheat it, I warm the chicken and veggies in a skillet with a splash of water to bring them back to life, and I add the quinoa cold or at room temperature because I actually prefer the texture that way. The harissa and yogurt should always go on fresh right before eating.
Pairing and Serving Ideas
This bowl feels complete on its own, but I've served it alongside warm pita or flatbread when I'm feeding a crowd. A crisp Sauvignon Blanc or a chilled rosé cuts through the richness of the yogurt and complements the paprika beautifully. If you want to make it feel more like a feast, add crumbled feta, sliced avocado, or toasted pine nuts on top.
- Try adding a handful of arugula or spinach right before serving for extra greens.
- If rose harissa is hard to find, regular harissa or even a good chili crisp works in a pinch.
- Leftovers make an incredible grain bowl base, just add a fried egg on top for breakfast.
Pin this This bowl has become my go to when I want something that feels nourishing without a lot of fuss. It's the kind of meal that makes you feel like you've got your life together, even on nights when you absolutely don't.
Frequently Asked Recipe Questions
- → Can I make this bowl ahead of time?
Yes, this bowl meal preps beautifully. Store the cooked chicken, roasted vegetables, and quinoa separately in airtight containers for up to 4 days. Reheat gently and add fresh garnishes before serving.
- → What can I substitute for rose harissa?
Regular harissa paste, sriracha, or Calabrian chili paste work well. For a milder option, use a mix of tomato paste with smoked paprika and a pinch of cayenne pepper.
- → Is quinoa gluten-free?
Yes, quinoa is naturally gluten-free. Always check the package to ensure it hasn't been processed in a facility with wheat to avoid cross-contamination if you have celiac disease.
- → Can I use chicken thighs instead of breasts?
Absolutely. Chicken thighs are more forgiving and stay juicy. Adjust cooking time to 6-7 minutes per side and ensure the internal temperature reaches 165°F.
- → What vegetables work best for roasting?
Bell peppers, zucchini, red onion, sweet potato, Brussels sprouts, and carrots roast beautifully. Cut vegetables into similar sizes for even cooking.
- → How spicy is rose harissa?
Rose harissa offers moderate heat with fragrant floral notes. It's milder than regular harissa but still provides a gentle warmth. Start with less if you're sensitive to spice.
