Paprika Herb Chicken Quinoa Bowl (Print Version)

Vibrant bowl featuring spiced chicken, roasted vegetables, and fluffy quinoa with 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
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 Make It:

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 2 tablespoons olive oil, dried rosemary, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread evenly on the prepared baking sheet.
02 - Roast vegetables for 25 to 30 minutes, stirring halfway through, until golden and tender.
03 - In a medium bowl, combine 2 tablespoons olive oil, smoked paprika, oregano, thyme, minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add chicken breasts and coat evenly. Heat a large skillet over medium-high heat and sear chicken 4 to 5 minutes per side until golden and cooked through to an internal temperature of 165°F. Set aside to rest for 5 minutes, then slice.
04 - While chicken and vegetables cook, combine quinoa, vegetable broth, and 1/4 teaspoon 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.
05 - Divide cooked quinoa between 4 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.

# Additional Tips::

01 -
  • Everything cooks at once, so you're actually done in under an hour instead of bouncing between burners like a pinball machine.
  • The rose harissa gives you that mysterious, fragrant heat that makes people ask what your secret ingredient is.
  • It's the kind of bowl you can prep ahead and still feel proud serving to guests or just eating alone while feeling fancy.
02 -
  • Don't skip rinsing the quinoa or you'll taste a bitter, soapy flavor that ruins the whole delicate balance of the bowl.
  • Letting the chicken rest after cooking keeps it from turning into those disappointing dry strands—those five minutes of patience pay off immediately.
  • Rose harissa varies wildly by brand in terms of heat and florality, so start with a drizzle and taste as you go rather than drowning everything at once.
03 -
  • Pound your chicken breasts to even thickness before seasoning so they cook at the same rate and you don't end up with dry edges and a cold center.
  • Toast your quinoa in a dry pan for a minute or two before adding liquid—it adds a subtle nuttiness that makes people wonder what you did differently.
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