Paprika Herb Chicken Quinoa (Printable Version)

A vibrant bowl featuring paprika-seasoned chicken, roasted veggies, and fluffy quinoa with fragrant rose harissa.

# List of Ingredients:

→ 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 Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - 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 pepper. Spread evenly on prepared baking sheet.
03 - Roast vegetables for 25 to 30 minutes, stirring halfway through, until golden and tender.
04 - In a medium bowl, combine 2 tablespoons olive oil, smoked paprika, oregano, thyme, minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add chicken breasts and coat evenly.
05 - Heat a large skillet over medium-high heat. Sear chicken breasts 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.
06 - In a saucepan, combine quinoa, vegetable broth, and 1/4 teaspoon salt. 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.
07 - Divide cooked quinoa between four bowls. Top with roasted vegetables and sliced chicken.
08 - 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 Suggestions:

01 -
  • Everything comes together in one oven session, so you're not juggling five burners and losing your mind.
  • The rose harissa adds this subtle floral heat that makes people ask what you did differently.
  • Packed with protein and vegetables, it keeps you satisfied without the heavy feeling that comes after.
02 -
  • Don't skip resting the chicken after searing—those five minutes let the juices redistribute so every slice stays tender instead of drying out the second you cut into it.
  • Rose harissa is intense on its own, so start with one tablespoon and taste before adding more; you can always add heat, but you can't take it back.
03 -
  • If your chicken breasts are thick, pound them to an even thickness before seasoning so they cook evenly and finish at the same time.
  • Don't be afraid of the high oven temperature for the vegetables—425°F is your friend for getting those caramelized, golden edges that taste like summer.
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