Pin this Discover the perfect balance of health and flavor with this Paprika Herb Chicken Roasted Vegetable Quinoa Bowl. This dish combines succulent chicken seasoned with aromatic herbs and smoky paprika, paired with a colorful medley of oven-roasted vegetables. Served over a bed of light, fluffy quinoa and finished with a fragrant hint of rose harissa, it is a vibrant meal that brings Modern European flair to your table.
Pin this Whether you are looking for a nutritious weeknight dinner or a sophisticated meal-prep option, this bowl delivers on every level. The combination of textures—from the tender chicken to the slightly caramelized vegetables—creates a dining experience that is as comforting as it is refined.
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, for serving), 2 tbsp fresh parsley (chopped), lemon wedges (for serving)
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 (internal temp 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
For the fluffiest quinoa, ensure you rinse the grains thoroughly under cold running water before cooking to remove any bitterness. When searing the chicken, avoid overcrowding the skillet to ensure a golden-brown crust, and always allow the meat to rest for 5 minutes before slicing to retain its natural juices.
Varianten und Anpassungen
You can easily customize this bowl by substituting chicken thighs for extra juiciness or using firm tofu for a vegetarian alternative. If rose harissa is unavailable, standard harissa or your favorite chili sauce works well. Consider adding feta cheese, fresh avocado, or toasted nuts for extra layers of texture and richness.
Serviervorschläge
Serve this bowl warm with a generous squeeze of fresh lemon to brighten the savory notes. This dish pairs beautifully with a crisp Sauvignon Blanc or a light, chilled rosé, making it ideal for a relaxed dinner party or a healthy solo meal.
Pin this Enjoy this wholesome Paprika Herb Chicken Roasted Vegetable Quinoa Bowl as a delicious way to fuel your body. With its blend of Mediterranean herbs and vibrant colors, it is a meal that looks as good as it tastes.
Recipe Questions
- → Can I make this bowl ahead of time?
Yes, this bowl meal preps beautifully. Cook the components separately and store in airtight containers for up to 4 days. Reheat gently and add fresh garnishes before serving.
- → What can I substitute for rose harissa?
Regular harissa paste, sriracha, or a mix of tomato paste with smoked paprika and cayenne works well. Adjust quantities based on your heat preference.
- → Is this bowl freezer-friendly?
The quinoa and roasted vegetables freeze well for up to 3 months. Freeze the chicken separately and add fresh harissa and garnishes after reheating for best texture.
- → How do I know when the chicken is done?
Use a meat thermometer to check the internal temperature reaches 165°F (74°C). The juices should run clear when you cut into the thickest part.
- → Can I use other grains instead of quinoa?
Absolutely. Brown rice, farro, couscous, or even cauliflower rice work nicely. Adjust cooking times according to the grain you choose.
- → What vegetables work best in this bowl?
Root vegetables like sweet potatoes, carrots, or parsnips roast beautifully. Brussels sprouts, broccoli, or eggplant also complement the spiced chicken well.