Paprika Herb Chicken Quinoa Bowl (Printable)

Juicy spiced chicken with roasted vegetables and fluffy quinoa, finished 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 & Garnish

20 - 2 tablespoons rose harissa paste
21 - 2 tablespoons Greek yogurt, optional
22 - 2 tablespoons fresh parsley, chopped
23 - Lemon wedges for serving

# Directions:

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, rosemary, salt, and 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, mix 2 tablespoons olive oil, smoked paprika, oregano, thyme, garlic, salt, and pepper. Add chicken breasts and coat evenly.
04 - Heat a large skillet over medium-high heat. Sear chicken breasts 4 to 5 minutes per side until golden and cooked through. Internal temperature should reach 165°F. Set aside to rest for 5 minutes, then slice.
05 - While chicken and vegetables cook, combine quinoa, vegetable broth, and 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.
06 - Divide cooked quinoa between four bowls. Top each with roasted vegetables and sliced chicken.
07 - 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 Tips:

01 -
  • The paprika gives the chicken this deep, smoky flavor that makes people think you spent hours on it, but you really didn't.
  • Everything roasts at the same temperature, so you're not juggling multiple pans or timings.
  • It's naturally gluten-free and packed with protein, so it works for almost any dietary preference without feeling restrictive.
  • Rose harissa adds sophistication without being intimidating—just a drizzle transforms the whole bowl.
02 -
  • Rinsing quinoa before cooking isn't just a suggestion—it removes the saponin coating that makes it taste soapy, and it takes 30 seconds of your time.
  • Letting the chicken rest after cooking is what keeps it juicy; cutting into it immediately releases all the moisture, and you'll end up with dry meat no matter how well you cooked it.
  • Rose harissa is delicate, so add it last and let people adjust the amount to their taste rather than mixing it into the whole bowl.
03 -
  • Don't skip searing the chicken in a hot pan—those golden edges are where all the flavor lives, and cooking it through means the chicken stays juicy while the outside turns beautiful.
  • Taste the harissa before you use it; some brands are quite salty, so you may want to thin it with yogurt or a touch of olive oil rather than using it straight from the jar.
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