Paprika Herb Chicken Quinoa Bowl (Printable)

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 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

# How-To Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine diced zucchini, bell peppers, and red onion with 2 tablespoons olive oil, rosemary, salt, and pepper. Spread evenly on prepared baking sheet.
03 - Roast vegetables for 25 to 30 minutes, stirring halfway through, until golden and tender.
04 - In a medium bowl, whisk together 2 tablespoons olive oil, smoked paprika, oregano, thyme, minced garlic, salt, and pepper. Add chicken breasts and coat evenly on all sides.
05 - Heat a large skillet over medium-high heat. Sear chicken breasts 4 to 5 minutes per side until golden and cooked through, reaching internal temperature of 165°F. Set aside to rest 5 minutes, then slice.
06 - In a saucepan, combine rinsed quinoa, vegetable broth, and salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
07 - Divide cooked quinoa evenly among four bowls. Top each with roasted vegetables and sliced chicken.
08 - 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 -
  • It comes together in under an hour, which means weeknight dinners don't have to feel like a compromise.
  • The rose harissa adds an unexpected warmth and complexity that makes people ask what you did differently.
  • Naturally gluten-free without feeling like you're missing anything, because you absolutely aren't.
02 -
  • Don't skip rinsing the quinoa or it tastes bitter and slightly off in a way that's hard to pinpoint but ruins the whole thing.
  • Chicken breasts cook fast at high heat, so watch them closely because 30 seconds too long turns juicy into dried out.
  • Rose harissa's depth comes through best when added after everything is plated, not cooked into the bowl where it gets muted.
03 -
  • If your rose harissa is thick and concentrated, thin it with a touch of olive oil or lemon juice so it drizzles smoothly instead of sitting in clumps.
  • Toasted nuts—almonds, walnuts, or pine nuts—add a textural element that makes this bowl feel more substantial and exciting.
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