Paprika Herb Chicken Quinoa Bowl

Featured in: Everyday Home Cooking

This vibrant bowl combines juicy paprika-spiced chicken breasts with a mix of roasted seasonal vegetables and fluffy quinoa. The chicken is marinated in smoked paprika, oregano, and thyme for a fragrant, savory profile. Vegetables like zucchini, bell peppers, and red onion are roasted to tender perfection, providing a sweet and earthy balance. A drizzle of rose harissa adds a subtle, aromatic heat, complemented by fresh parsley and a squeeze of lemon. Perfect for a nourishing, gluten-free meal with Mediterranean-inspired flavors.

Updated on Wed, 04 Feb 2026 10:58:00 GMT
A vibrant paprika herb chicken bowl with roasted vegetables and quinoa, drizzled with rose harissa for a fragrant, flavorful kick.  Pin It
A vibrant paprika herb chicken bowl with roasted vegetables and quinoa, drizzled with rose harissa for a fragrant, flavorful kick. | buenohrira.com

There's something about a bowl that feels like it's been put together just for you—layers of intention, color, warmth. I stumbled onto this paprika herb chicken bowl on a Tuesday when I had chicken thighs staring at me and a half-empty container of rose harissa that needed a purpose. The smoked paprika hit the pan first, and suddenly my kitchen smelled like a spice market had relocated to my stovetop. What started as improvisation became the thing I keep making, the one people ask about.

I made this for a friend who'd just moved and was living on takeout containers, and watching her face when she tasted it—that moment when someone realizes homemade doesn't have to mean complicated—I knew this bowl was onto something. She took the leftovers home and texted me a photo the next morning of her eating it cold straight from the fridge. Sometimes the best recipes are the ones that work as hard as you want them to, or as little.

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Ingredients

  • Chicken breasts: Four boneless, skinless breasts work beautifully, though I've learned that chicken thighs give you more forgiveness if you're not watching the clock obsessively.
  • Smoked paprika: This is where the soul lives—use the good stuff because you can taste the difference, and it's worth the small splurge.
  • Dried oregano and thyme: These aren't fancy, but they're essential; fresh herbs would burn at this temperature, so dried is actually your better choice here.
  • Zucchini, bell peppers, red onion: Pick whatever looks alive at the market—the colors matter as much as the flavors do.
  • Quinoa: Rinsed properly, it tastes clean and fluffy; skip this step and you'll regret the slightly bitter finish.
  • Rose harissa paste: The hidden ingredient that makes people ask what you did differently—don't skip it, but check the label for nuts if that matters to you.
  • Greek yogurt: A cool contrast to the warmth and spice; use full-fat because it tastes better and isn't shy about it.
  • Fresh parsley: The brightness at the end that says this meal came from someone's hands, not a factory.

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Instructions

Heat your oven and prepare:
Set the oven to 425°F and line your baking sheet with parchment—this small act saves you from scrubbing later and means your vegetables won't stick.
Season and spread your vegetables:
Toss the zucchini, peppers, and onion with olive oil, rosemary, salt, and pepper until everything gleams, then spread them out with space between each piece so they can actually roast instead of steam. This spacing is the difference between golden and soggy.
Roast while you build:
Let them go 25 to 30 minutes, stirring halfway through—listen for the sizzle when you stir, it means good things are happening.
Make the chicken marinade:
In a bowl, combine olive oil, smoked paprika, oregano, thyme, minced garlic, salt, and pepper into a paste that coats each chicken breast evenly. Don't rush this step; take time to make sure every surface gets the spice.
Sear your chicken:
Heat a large skillet over medium-high heat and let it get genuinely hot before the chicken touches it—you want that golden crust that seals in the juices. Four to five minutes per side, until the internal temperature hits 165°F, then let it rest for five minutes before slicing; this resting time is when the magic sets in.
Cook your quinoa:
Combine rinsed quinoa, vegetable broth, and salt in a saucepan, bring to a boil, then cover and reduce to a simmer for 15 minutes. When the time's up, let it sit covered for another five minutes, then fluff gently with a fork—this resting period lets the grains absorb any remaining liquid.
Assemble with intention:
Start with quinoa as your base, pile roasted vegetables on top, arrange sliced chicken, then drizzle with rose harissa. Add a dollop of Greek yogurt, shower it with fresh parsley, and serve with lemon wedges so everyone can squeeze brightness onto their bowl.
Juicy seared chicken breast atop fluffy quinoa and colorful roasted bell peppers, zucchini, and onion in this nourishing bowl.  Pin It
Juicy seared chicken breast atop fluffy quinoa and colorful roasted bell peppers, zucchini, and onion in this nourishing bowl. | buenohrira.com

One evening, a visitor who usually orders food looked at their empty bowl and asked for the recipe, which meant something to me I didn't expect. It's not fancy, but it's honest—whole grains, vegetables that taste like themselves, chicken that doesn't apologize. That's the kind of food that becomes part of how people remember cooking.

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The Spice Strategy

The rose harissa is your secret move, but it only works if you don't drown everything with it. I use about a teaspoon per bowl because harissa is meant to whisper, not shout—a delicate thread of heat that makes you notice it rather than take it for granted. If regular harissa is what you have, that works too, though it'll be bolder and more direct; if you're chili-sauce shopping, go lighter on the amount and taste as you go. The yogurt isn't just a topping; it's a buffer that lets the harissa's complexity shine without overwhelming your mouth.

Building Flexibility Into Your Bowl

The beauty of this bowl is that it wants to be adapted—it's a template more than a rule. Swap chicken thighs for breasts if you want more forgiving, juicier meat; use tofu if you're feeding vegetarians and want everyone eating the same thing. The vegetables can shift with seasons: roasted broccoli in winter, asparagus in spring, cherry tomatoes in summer. I've added crispy chickpeas for crunch, crumbled feta for tang, sliced avocado for richness. Each addition changes the story slightly, but the backbone stays solid.

Timing and Make-Ahead Thoughts

The beauty of this bowl is that most of it survives the night before—the quinoa actually gets better as it sits, soaking up the harissa if you dress it early. Roasted vegetables keep their texture, and sliced chicken stays moist covered in the fridge. Build your bowl fresh each time, though, because soggy greens are nobody's idea of fun. If you're meal-prepping, keep everything separate and compose your bowl when you're ready to eat it.

  • Prepare ingredients the night before: rice the chicken, chop vegetables, cook quinoa, and store separately in airtight containers.
  • Toast your parsley with a touch of lemon zest if you want extra brightness without adding moisture.
  • A squeeze of fresh lemon right before eating elevates everything—don't skip it or serve lemon wedges separately.
Wholesome quinoa bowl featuring tender paprika-seasoned chicken, caramelized vegetables, and a dollop of Greek yogurt with fresh parsley. Pin It
Wholesome quinoa bowl featuring tender paprika-seasoned chicken, caramelized vegetables, and a dollop of Greek yogurt with fresh parsley. | buenohrira.com

This bowl has become my answer to the question of what to cook when I want something that feels like care but doesn't demand hours in the kitchen. Make it once and you'll understand why it sticks around.

Recipe FAQs

How can I ensure the chicken stays juicy?

Marinate the chicken with olive oil, paprika, and herbs, and avoid overcooking by searing to just 165°F internal temperature, then letting it rest before slicing.

What vegetables work best for roasting in this dish?

Zucchini, bell peppers, and red onions roast beautifully, becoming tender and slightly caramelized to enhance natural sweetness.

Can I substitute quinoa with another grain?

Yes, alternatives like couscous, bulgur, or brown rice can be used, adjusting cooking times accordingly.

What is rose harissa and how does it affect flavor?

Rose harissa is a fragrant chili paste with floral notes that adds subtle heat and complexity to the dish without overpowering it.

Is this dish suitable for gluten-free diets?

Yes, it uses gluten-free ingredients like quinoa and naturally gluten-free seasoning, but check rose harissa labels for possible traces.

How can I make this dish vegetarian?

Substitute chicken with tofu or roasted chickpeas to maintain protein while keeping the flavor and texture balanced.

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Paprika Herb Chicken Quinoa Bowl

A wholesome bowl of paprika spiced chicken, roasted veggies, and fluffy quinoa with fragrant rose harissa.

Prep Time
20 min
Cook Time
35 min
Overall Time
55 min
Created by Jonathan Pierce


Skill Level Medium

Cuisine Modern European

Makes 4 Portions

Diet Preferences Gluten-Free

Ingredient List

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

01 1 medium zucchini, diced
02 1 red bell pepper, diced
03 1 yellow bell pepper, diced
04 1 small red onion, cut into wedges
05 2 tablespoons olive oil
06 1 teaspoon dried rosemary
07 1/2 teaspoon salt
08 1/4 teaspoon black pepper

Quinoa

01 1 cup quinoa, rinsed
02 2 cups vegetable broth
03 1/4 teaspoon salt

Dressing and Garnish

01 2 tablespoons rose harissa paste
02 2 tablespoons Greek yogurt, optional
03 2 tablespoons fresh parsley, chopped
04 Lemon wedges, for serving

How to Prepare

Step 01

Prepare Oven and Vegetables: 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, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread evenly on the prepared baking sheet.

Step 02

Roast Vegetables: Place baking sheet in preheated oven and roast for 25 to 30 minutes, stirring halfway through cooking, until vegetables are golden and tender.

Step 03

Season Chicken: While vegetables roast, combine 2 tablespoons olive oil, 2 teaspoons smoked paprika, 1 teaspoon dried oregano, 1 teaspoon dried thyme, minced garlic clove, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper in a medium bowl. Add chicken breasts and coat evenly with the herb mixture.

Step 04

Sear Chicken: Heat a large skillet over medium-high heat. Sear seasoned chicken breasts for 4 to 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 into strips.

Step 05

Cook Quinoa: In a saucepan, combine 1 cup rinsed quinoa, 2 cups vegetable broth, and 1/4 teaspoon 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.

Step 06

Assemble Bowls: Divide cooked quinoa evenly between four serving bowls. Top each bowl with roasted vegetables and sliced chicken breast.

Step 07

Finish and Serve: Drizzle each bowl with 1/2 tablespoon rose harissa paste. Add a dollop of Greek yogurt if desired, sprinkle with fresh chopped parsley, and serve with lemon wedges on the side.

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Gear Needed

  • Baking sheet
  • Large skillet
  • Saucepan with lid
  • Mixing bowls
  • Chef's knife
  • Cutting board

Allergy Details

Double-check every ingredient for allergens and speak to your healthcare provider if you're unsure.
  • Contains dairy from Greek yogurt; omit or substitute with dairy-free alternative if needed
  • Rose harissa paste may contain traces of nuts or gluten; verify label before use

Nutrition Information (for each serving)

These details are offered for informational purposes and aren't a substitute for advice from your doctor.
  • Caloric Content: 480
  • Fats: 18 g
  • Carbohydrates: 39 g
  • Proteins: 38 g

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