Save to Pinterest Experience a vibrant and wholesome meal that brings together the best of Modern European flavors. This Paprika Herb Chicken Roasted Vegetable Quinoa Bowl features juicy chicken breasts infused with aromatic herbs, nestled alongside golden-roasted seasonal vegetables and fluffy quinoa, all finished with a fragrant touch of rose harissa for a subtle, warming heat.
Save to Pinterest What's for Dinner Tonight? 🤔
Stop stressing. Get 10 fast recipes that actually work on busy nights.
Free. No spam. Just easy meals.
The beauty of this dish lies in its simplicity and the way the smoky paprika spice rub transforms lean chicken into a succulent centerpiece. When paired with the earthy base of quinoa and the sweetness of roasted peppers and zucchini, every bite offers a satisfying mix of textures and tastes.
Ingredients
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
- Chicken: 4 boneless, skinless chicken breasts, 2 tbsp olive oil, 2 tsp smoked paprika, 1 tsp dried oregano, 1 tsp dried thyme, 1 garlic clove (minced), 1/2 tsp salt, 1/4 tsp freshly ground black pepper.
- Roasted Vegetables: 1 medium zucchini (diced), 1 red bell pepper (diced), 1 yellow bell pepper (diced), 1 small red onion (cut into wedges), 2 tbsp olive oil, 1 tsp dried rosemary, 1/2 tsp salt, 1/4 tsp black pepper.
- Quinoa: 1 cup quinoa (rinsed), 2 cups vegetable broth or water, 1/4 tsp salt.
- Dressing & Garnish: 2 tbsp rose harissa paste, 2 tbsp Greek yogurt (optional), 2 tbsp fresh parsley (chopped), lemon wedges.
Instructions
- 1. Oven and Vegetable Preparation
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. In a large bowl, toss the diced zucchini, bell peppers, and red onion wedges with olive oil, rosemary, salt, and pepper. Spread the mixture evenly on the baking sheet.
- 2. Roasting the Vegetables
- Roast the vegetables for 25-30 minutes, stirring halfway through the cooking time, until they are golden and tender.
- 3. Seasoning the Chicken
- In a medium bowl, whisk together the olive oil, smoked paprika, oregano, thyme, minced garlic, salt, and pepper. Coat the chicken breasts evenly in the spice mixture.
- 4. Cooking the Chicken
- Heat a large skillet over medium-high heat. Sear the chicken breasts for 4-5 minutes per side until golden and the internal temperature reaches 165°F (74°C). Set the chicken aside to rest for 5 minutes before slicing.
- 5. Preparing the Quinoa
- In a saucepan, combine the rinsed quinoa, broth, and salt. Bring to a boil, then reduce to a simmer. Cover and cook for 15 minutes. Remove from the heat and let stand, covered, for 5 minutes before fluffing with a fork.
- 6. Assembly and Serving
- Divide the quinoa into four bowls. Top with the roasted vegetables and sliced chicken. Drizzle with rose harissa paste and add a dollop of Greek yogurt if desired. Garnish with fresh parsley and serve with lemon wedges.
Zusatztipps für die Zubereitung
For safety and the best texture, always check that the chicken has reached an internal temperature of 165°F (74°C). Please note that this dish contains dairy if using Greek yogurt; you may omit it or use a dairy-free alternative to accommodate dietary needs. Be sure to check labels on your rose harissa as some brands may contain traces of nuts or gluten.
Still Scrolling? You'll Love This 👇
Our best 20-minute dinners in one free pack — tried and tested by thousands.
Trusted by 10,000+ home cooks.
Varianten und Anpassungen
For those who prefer a juicier cut, chicken thighs make an excellent substitute for breasts. If you are looking for a vegetarian version, firm tofu can be used in place of the chicken. If rose harissa is difficult to find, you can easily swap it for regular harissa or your favorite chili sauce for a similar heat profile.
Serviervorschläge
Elevate your bowl by adding extra toppings like crumbled feta cheese, creamy avocado slices, or toasted nuts for added crunch. This meal pairs beautifully with a crisp Sauvignon Blanc or a light, refreshing rosé to complement the smoky and floral notes of the dish.
Save to Pinterest Whether you are serving this for a cozy dinner or preparing it for the week ahead, this Paprika Herb Chicken Quinoa Bowl is a testament to how simple ingredients can create a truly sophisticated and flavorful meal. Enjoy the harmony of smoky spices and fresh, roasted goodness in every spoonful.
Frequently Asked Recipe Questions
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs work wonderfully and add extra juiciness. Adjust cooking time to ensure thighs reach internal temperature of 165°F.
- → What can I substitute for rose harissa?
Regular harissa paste, chili garlic sauce, or even sriracha make excellent alternatives. Adjust quantity based on your heat preference.
- → Is this dish suitable for meal prep?
Absolutely. Store components separately in airtight containers for up to 4 days. Reheat vegetables and chicken gently, then assemble fresh.
- → How do I make this vegetarian?
Replace chicken with extra-firm tofu or chickpeas. Press and marinate tofu in the paprika herb mixture, then pan-fry or bake until golden.
- → Can I use other grains instead of quinoa?
Couscous, bulgur, brown rice, or farro all work well. Adjust cooking liquid and time according to package instructions.
- → What vegetables work best for roasting?
Bell peppers, zucchini, red onion, sweet potatoes, carrots, and Brussels sprouts all roast beautifully. Use whatever seasonal vegetables you prefer.
