Paprika Herb Chicken Quinoa Bowl (Printer-Friendly)

Juicy spiced chicken with roasted vegetables and fluffy quinoa, finished with fragrant rose harissa

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 2 teaspoons smoked paprika
04 - 1 teaspoon dried oregano
05 - 1 teaspoon dried thyme
06 - 1 garlic clove, minced
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon freshly ground black pepper

→ Roasted Vegetables

09 - 1 medium zucchini, diced
10 - 1 red bell pepper, diced
11 - 1 yellow bell pepper, diced
12 - 1 small red onion, cut into wedges
13 - 2 tablespoons olive oil
14 - 1 teaspoon dried rosemary
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon black pepper

→ Quinoa

17 - 1 cup quinoa, rinsed
18 - 2 cups vegetable broth
19 - 1/4 teaspoon salt

→ Dressing and Garnish

20 - 2 tablespoons rose harissa paste
21 - 2 tablespoons Greek yogurt, optional
22 - 2 tablespoons fresh parsley, chopped
23 - Lemon wedges for serving

# Method:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper. In a large bowl, toss zucchini, bell peppers, and red onion with 2 tablespoons olive oil, rosemary, salt, and pepper. Spread evenly on prepared baking sheet.
02 - Place baking sheet in oven and roast vegetables for 25-30 minutes, stirring halfway through, until golden and tender.
03 - While vegetables roast, combine 2 tablespoons olive oil, smoked paprika, oregano, thyme, minced garlic, salt, and pepper in a medium bowl. Add chicken breasts and coat evenly on all sides.
04 - Heat a large skillet over medium-high heat. Sear chicken breasts 4-5 minutes per side until golden brown and cooked through, reaching internal temperature of 165°F. Remove from heat and allow to rest for 5 minutes, then slice.
05 - Combine rinsed quinoa, vegetable broth, and salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes. Fluff with fork.
06 - Divide cooked quinoa evenly between 4 serving bowls. Top with roasted vegetables and sliced chicken breast.
07 - Drizzle each bowl with rose harissa paste, add a dollop of Greek yogurt if desired, sprinkle with fresh chopped parsley, and serve with lemon wedges.

# Expert Suggestions:

01 -
  • Everything cooks at once, so you're not babysitting three different pots while your kitchen gets chaotic.
  • The rose harissa adds this floral warmth that feels fancy but takes zero effort to swirl on top.
  • It's one of those meals that tastes just as good cold the next day, straight from the fridge at lunch.
  • You can swap nearly every ingredient based on what you have, and it still turns out vibrant and satisfying.
02 -
  • Don't crowd the vegetables on the baking sheet or they'll steam and turn soggy instead of getting those crispy caramelized edges.
  • Let the chicken rest after searing, if you slice it immediately all the juices run out and it dries up fast.
  • Rinse the quinoa thoroughly under cold water or it can taste bitter and ruin the whole bowl.
03 -
  • Pound the chicken breasts to an even thickness before seasoning so they cook at the same rate and stay tender.
  • Taste your harissa before drizzling, some brands are much spicier than others and you can always add more but can't take it back.
  • Use a hot skillet for the chicken, if it's not hot enough the paprika won't caramelize and you'll lose that deep, smoky crust.
Return