Paprika Herb Chicken Roasted Vegetable Quinoa Bowl (Printable)

Juicy spiced chicken with roasted vegetables and fluffy quinoa, topped with fragrant rose harissa for a wholesome meal.

# Components:

→ 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 & Garnish

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

# Directions:

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 olive oil, rosemary, salt, and pepper. Spread evenly on prepared baking sheet.
02 - Place baking sheet in oven and roast vegetables for 25 to 30 minutes, stirring halfway through, until golden and tender.
03 - While vegetables roast, combine olive oil, smoked paprika, oregano, thyme, garlic, salt, and pepper in a medium bowl. Add chicken breasts and coat evenly with herb mixture.
04 - Heat a large skillet over medium-high heat. Sear chicken breasts 4 to 5 minutes per side until golden and cooked through. Internal temperature should reach 165°F. Remove from heat and rest for 5 minutes, then slice into serving pieces.
05 - Combine 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 a fork.
06 - Divide cooked quinoa evenly between four serving bowls. Top each 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 parsley, and serve with lemon wedges on the side.

# Expert Advice:

01 -
  • The smoked paprika and herbs create a crust on the chicken thats so flavorful you might skip the sauce entirely, though you absolutely should not.
  • Every component cooks in under 40 minutes, and you can work on all three at once without losing your mind.
  • The rose harissa adds a floral, gentle heat that makes you feel like youre eating something special, not just another grain bowl.
  • Leftovers taste even better the next day when all the flavors have mingled overnight in the fridge.
02 -
  • Do not skip rinsing the quinoa, I learned this the hard way when my first batch tasted bitter and soapy because of the natural coating called saponin.
  • Let the chicken rest after cooking or youll lose all those precious juices onto your cutting board instead of keeping them in the meat.
  • Stir the vegetables halfway through roasting, otherwise the ones on the edges will char while the center ones stay pale and soft.
  • Use a meat thermometer to check for 165 degrees Fahrenheit, because overcooked chicken breasts turn into sad, dry rubber no matter how good your seasoning is.
03 -
  • If your rose harissa is too spicy, mix it with extra Greek yogurt or a spoonful of honey to mellow the heat without losing the flavor.
  • Toast the quinoa in the dry saucepan for a minute before adding the broth, it brings out a nutty flavor that makes the grain taste less boring.
  • Save the chicken resting juices and drizzle them over the quinoa for extra flavor, its a tiny step that makes a big difference.
  • Invest in a reliable instant read thermometer, it takes the guesswork out of cooking chicken and prevents both undercooking and the tragedy of dry meat.
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