Paprika Herb Chicken Quinoa Bowl

Brighten up your meal routine with this Paprika Herb Chicken Roasted Vegetable Quinoa Bowl. This vibrant, wholesome dish features juicy chicken breasts seasoned with aromatic herbs, paired perfectly with caramelized roasted seasonal vegetables and fluffy quinoa. A touch of rose harissa adds a subtle, fragrant heat that makes this Modern European main dish truly stand out.

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Preparing this bowl is a rewarding experience, as the scent of roasting rosemary and garlic fills your kitchen. It’s a versatile recipe that works just as well for a family dinner as it does for a healthy meal-prep option, ensuring you have a delicious, high-protein meal ready to go.

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

To achieve the best results, use a chef's knife and a sturdy cutting board for even dicing of the vegetables. Ensure your chicken reaches an internal temperature of 165°F (74°C) to stay juicy. This dish contains dairy from the Greek yogurt, so omit it or use a dairy-free alternative if needed. Note that rose harissa may contain traces of nuts or gluten, so please check labels carefully.

Varianten und Anpassungen

You can easily customize this bowl to your liking. Substitute chicken thighs for extra juiciness, or use tofu for a satisfying vegetarian option. If you cannot find rose harissa, regular harissa or your favorite chili sauce makes a great alternative. For extra texture and flavor, try adding feta cheese, fresh avocado, or toasted nuts as additional toppings.

Serviervorschläge

Serve these bowls warm, ensuring each portion gets a generous drizzle of the fragrant harissa and a bright squeeze of fresh lemon. For a complete dining experience, pair this meal with a glass of Sauvignon Blanc or a light, crisp rosé. These wines complement the herbal notes and the subtle heat of the chicken perfectly.

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Each serving of this nutritious bowl contains 480 calories, 18g of fat, 39g of carbohydrates, and 38g of protein. It's a balanced, flavorful meal that brings a taste of modern European cuisine right to your kitchen.

Recipe FAQs

→ Can I make this bowl ahead of time?

Yes, this bowl meal preps beautifully. Store the components separately in airtight containers for up to 4 days. Reheat the chicken and vegetables gently, and serve with freshly cooked quinoa for the best texture.

→ What can I substitute for rose harissa?

Regular harissa paste, Calabrian chili paste, or even a touch of sriracha mixed with a pinch of smoked paprika works well. The flavor profile will shift slightly but still deliver that pleasant heat.

→ Is this bowl freezer-friendly?

The roasted vegetables and chicken freeze well for up to 3 months. Quinoa can become mushy when frozen, so I recommend cooking fresh quinoa when reheating or freezing the components separately.

→ How can I make this vegetarian?

Replace the chicken with firm tofu, chickpeas, or roasted cauliflower steaks. Press and marinate tofu in the paprika herb mixture, then pan-fry or roast until golden and crispy on the outside.

→ What other vegetables work well in this bowl?

Sweet potato, butternut squash, eggplant, cherry tomatoes, or Brussels sprouts all roast beautifully. Choose vegetables that cook at similar rates so everything finishes roasting together.

→ Can I cook the chicken in the oven instead?

Absolutely. Bake the seasoned chicken breasts at 425°F for 18-22 minutes until cooked through. This saves time since you can roast the vegetables and chicken on separate sheet pans simultaneously.