Paprika Herb Chicken Quinoa Bowl (Printable)

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

# 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

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 and 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 Prepare:

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, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread evenly on the prepared baking sheet.
02 - Place baking sheet in preheated oven and roast for 25 to 30 minutes, stirring halfway through cooking, until vegetables are golden and tender.
03 - 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.
04 - 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.
05 - 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.
06 - Divide cooked quinoa evenly between four serving bowls. Top each bowl with roasted vegetables and sliced chicken breast.
07 - 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.

# Expert Advice:

01 -
  • Everything cooks simultaneously, so dinner lands on the table in under an hour without the frenzy.
  • The rose harissa adds a whisper of heat that feels sophisticated without overwhelming anything else.
  • It's flexible enough to feed vegetarians and meat-eaters at the same meal without feeling like you're making two dinners.
02 -
  • Don't crowd your vegetables on the baking sheet—I learned this the hard way when I tried to fit everything on one pan and ended up with steamed peppers instead of roasted ones.
  • Slice your chicken against the grain, which means looking at those fibers and cutting perpendicular to them, giving you tender bites instead of chewy strings.
  • Taste your quinoa before serving; if it still tastes slightly bitter, you skipped the rinsing step, and it's a reminder for next time.
03 -
  • Use a meat thermometer to know exactly when your chicken is done; 165°F internal temperature means juicy and safe, no guessing required.
  • If your rose harissa is thick, loosen it with a tiny drizzle of olive oil before serving so it distributes evenly across the bowl.
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