Paprika Herb Chicken Quinoa Bowl (Printable)

Juicy spiced chicken with roasted vegetables and fluffy quinoa, finished with fragrant rose harissa for a wholesome, satisfying bowl.

# What You 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 or water
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 the prepared baking sheet.
02 - Roast vegetables for 25-30 minutes, stirring halfway through, until golden and tender.
03 - In a medium bowl, combine olive oil, smoked paprika, oregano, thyme, garlic, salt, and pepper. Add chicken breasts and coat evenly with the herb mixture.
04 - Heat a large skillet over medium-high heat. Sear chicken breasts 4-5 minutes per side until golden and cooked through, reaching an internal temperature of 165°F. Remove from heat and let rest for 5 minutes, then slice.
05 - Combine quinoa, vegetable broth, and salt in a saucepan. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
06 - Divide cooked quinoa between four bowls. Top with roasted vegetables and sliced chicken. Drizzle 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 simultaneously, so you're actually done in under an hour without the chaos.
  • The combination of smoky paprika and rose harissa creates a flavor complexity that tastes far more elaborate than the effort requires.
  • It's naturally gluten-free and easily customizable depending on what's in your fridge.
02 -
  • Don't skip rinsing the quinoa—I learned this the hard way my first time, and the bitter taste was impossible to ignore.
  • The chicken continues cooking slightly after you remove it from heat, so pulling it at 165°F internal temperature prevents overcooking and keeps it juicy.
03 -
  • Cut your vegetables to roughly the same size so they roast evenly—uneven pieces mean some burnt edges and some undercooked centers.
  • Let your skillet get genuinely hot before adding the chicken; this creates that golden crust that locks in flavor and keeps the inside moist.
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