Paprika Herb Chicken Quinoa Bowl (Printable Version)

Tender spiced chicken with roasted vegetables and fluffy quinoa, topped with fragrant 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 or water
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

# Step-by-Step Guide:

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, 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 on all sides.
04 - Heat a large skillet over medium-high heat. Sear chicken breasts 4 to 5 minutes per side until golden and cooked through, reaching an internal temperature of 165°F. Set aside to rest for 5 minutes, then slice.
05 - 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.
06 - Divide cooked quinoa evenly 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.

# Additional Tips::

01 -
  • It comes together in under an hour, which means weeknight dinner that doesn't feel rushed or compromised.
  • Everything happens at once—no waiting around for components to finish, just strategic timing that feels like a small victory.
  • The leftovers are somehow better the next day, the flavors deepening while the bowl sits in your fridge.
02 -
  • Don't skip the resting period after searing the chicken—those five minutes make the difference between a moist slice and one that's given up its juices the moment you cut into it.
  • Rose harissa varies wildly between brands, so taste it first and adjust how much you use; some versions are delicate, others aggressive enough to dominate the whole bowl.
03 -
  • Make the quinoa in the morning and reheat it gently with a splash of broth just before assembling—it saves time and tastes just as good if you don't let it sit around all day.
  • If you're cooking for a crowd, double the recipe and set everything in serving platters so people can build their own bowls; it feels interactive and lets them control the ratio of harissa to yogurt.
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