Paprika Herb Chicken Quinoa Bowl (Printer View)

Savory spiced chicken with roasted vegetables over fluffy quinoa, finished with rose harissa for fragrant heat.

# 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

# Method:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper. In a large bowl, toss diced zucchini, bell peppers, and red onion with 2 tablespoons olive oil, dried rosemary, salt, and pepper. Spread evenly on the prepared baking sheet.
02 - Roast vegetables for 25 to 30 minutes, stirring halfway through cooking, until golden brown and tender.
03 - While vegetables roast, combine 2 tablespoons olive oil, smoked paprika, oregano, thyme, minced garlic, salt, and pepper in a medium bowl. Coat chicken breasts evenly with the spice mixture.
04 - Heat a large skillet over medium-high heat. Sear chicken breasts 4 to 5 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F. Transfer to a plate and rest for 5 minutes before slicing.
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 a fork.
06 - Divide cooked quinoa evenly among four bowls. Top each bowl 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.

# Expert Advice:

01 -
  • Everything cooks at once, so youre not stuck babysitting multiple pots for an hour.
  • The quinoa soaks up the paprika oil and harissa in a way that makes every bite feel intentional.
  • It reheats beautifully, which means lunch is already handled tomorrow.
  • The vegetables get crispy edges in the oven, not the sad steamed texture you get from boiling.
02 -
  • If you skip rinsing the quinoa, it can taste bitter and soapy, which ruins the whole bowl.
  • Let the chicken rest after searing or all the juices run out when you slice it, leaving you with dry meat.
  • Spread the vegetables in a single layer or they will steam instead of roast and turn out soggy.
  • Check your harissa label if you have allergies, some brands sneak in nuts or gluten.
03 -
  • I pound the chicken breasts lightly with a rolling pin so they cook evenly and do not dry out on the edges.
  • Add the harissa in stages, starting with less, because some brands are much spicier than others.
  • If you make this on Sunday, you have lunches ready through Wednesday without any extra work.
  • A splash of the quinoa cooking liquid over the finished bowl adds moisture and flavor if things look dry.
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