Paprika Herb Chicken Quinoa Bowl

A vibrant, wholesome bowl featuring juicy paprika herb chicken, roasted seasonal vegetables, fluffy quinoa, and a touch of rose harissa for a subtle, fragrant heat. This Modern European dish is a perfect balance of nutrition and flavor, making it an ideal choice for a satisfying main meal.

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The combination of smoked paprika, oregano, and thyme creates a savory crust on the chicken, which pairs beautifully with the earthy rosemary-roasted vegetables and nutty quinoa. Every spoonful offers a delightful mix of textures and bright, aromatic notes.

Ingredients

• 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

Step 1

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

Step 2

In a large bowl, toss the zucchini, bell peppers, and red onion with olive oil, rosemary, salt, and pepper. Spread evenly on the prepared baking sheet.

Step 3

Roast vegetables for 25-30 minutes, stirring halfway, until golden and tender.

Step 4

Meanwhile, in a medium bowl, mix olive oil, smoked paprika, oregano, thyme, garlic, salt, and pepper. Add chicken breasts and coat evenly.

Step 5

Heat a large skillet over medium-high heat. Sear chicken breasts 4-5 minutes per side until golden and cooked through, reaching an internal temp of 165°F (74°C). Set aside to rest for 5 minutes, then slice.

Step 6

While chicken and vegetables cook, combine quinoa, broth, and salt in a saucepan. Bring to a boil, reduce to a simmer, cover, and cook 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.

Step 7

To assemble, divide quinoa between bowls. Top with roasted vegetables and sliced chicken.

Step 8

Drizzle with rose harissa. Add a dollop of Greek yogurt, sprinkle with fresh parsley, and serve with lemon wedges.

Zusatztipps für die Zubereitung

To ensure the chicken stays juicy, always allow it to rest for at least five minutes before slicing. When roasting the vegetables, avoid overcrowding the baking sheet so they brown properly rather than steaming. For the fluffiest quinoa, remember to let it sit covered off the heat after cooking.

Varianten und Anpassungen

You can substitute chicken breasts with chicken thighs for extra juiciness, or use firm tofu for a vegetarian-friendly bowl. If you cannot find rose harissa, regular harissa or a mild chili sauce makes an excellent alternative. For those following a dairy-free diet, simply omit the Greek yogurt or use a plant-based substitute.

Serviervorschläge

Garnish your bowl with extra toppings like crumbled feta, sliced avocado, or toasted nuts for added texture. This dish pairs excellently with a crisp Sauvignon Blanc or a light, chilled rosé. Don't forget the fresh lemon wedges to brighten all the savory flavors.

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This Paprika Herb Chicken Roasted Vegetable Quinoa Bowl is a wholesome and colorful solution for any lunch or dinner. With its balance of fresh herbs, hearty grains, and perfectly seared chicken, it is sure to become a staple in your meal rotation.

Recipe FAQs

→ What vegetables work best in this bowl?

Zucchini, bell peppers, and red onion roast beautifully together. You can also add sweet potato, Brussels sprouts, or carrots based on what's in season.

→ Can I make this ahead of time?

Yes. Prepare the quinoa and roasted vegetables up to 3 days ahead. Store separately and reheat gently before assembling with freshly cooked or sliced chicken.

→ Is rose harissa very spicy?

Rose harissa offers fragrant, mild to medium heat. Adjust the amount to your preference, or substitute with regular harissa or chili paste for more intensity.

→ What protein alternatives can I use?

Chicken thighs work well for extra juiciness. For vegetarian options, try seasoned tofu, chickpeas, or halloumi in place of the chicken.

→ How do I store leftovers?

Keep components in separate airtight containers in the refrigerator for up to 4 days. Reheat quinoa and vegetables gently, and add fresh garnishes before serving.