Paprika Herb Chicken Bowl (Print View)

Juicy paprika-spiced chicken served with roasted seasonal vegetables and fluffy quinoa, accented by 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
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

# Directions:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - 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.
03 - Roast vegetables for 25 to 30 minutes, stirring halfway through, until golden and tender.
04 - In a medium bowl, mix olive oil, smoked paprika, oregano, thyme, garlic, salt, and 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 with internal temperature reaching 165°F. Set aside to rest for 5 minutes, then slice.
06 - Combine quinoa, 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.
07 - Divide quinoa between bowls. Top with roasted vegetables and sliced chicken.
08 - Drizzle with rose harissa. Add a dollop of Greek yogurt, sprinkle with fresh parsley, and serve with lemon wedges.

# Expert Advice:

01 -
  • It comes together in under an hour, which means dinner on a weeknight without the scramble.
  • Everything cooks simultaneously so you're not stuck managing multiple pans or timing headaches.
  • The flavors feel sophisticated and layered, but nothing requires actual cooking skills you don't already have.
02 -
  • Don't skip resting the chicken because it's the difference between slices that stay tender and ones that dry out on the plate.
  • Roasting the vegetables at high heat is what gives you those caramelized edges that actually taste like something, not just soft vegetables.
03 -
  • If your chicken breasts are thick, gently pound them to even thickness so they cook at the same rate and you don't end up with dry edges and a raw center.
  • Roast your vegetables on the middle rack so the bottom doesn't burn while the tops are still pale, and stir them halfway through for even caramelization.
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