Save to Pinterest Experience a vibrant, wholesome meal with this Paprika Herb Chicken Roasted Vegetable Quinoa Bowl. This Modern European main dish is gluten-free and balances juicy, spice-rubbed chicken with the earthy goodness of seasonal roasted vegetables and fluffy quinoa. At 480 calories per serving, it’s a nutritious and flavorful option that comes together in about 55 minutes, offering a perfect blend of protein, fiber, and fragrant heat from a touch of rose harissa.
Save to Pinterest This bowl is as beautiful as it is delicious, featuring a rainbow of colors from the peppers and zucchini. The addition of Greek yogurt and fresh herbs adds a refreshing creaminess that cuts through the subtle heat of the rose harissa paste, making every bite a balanced delight.
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), 2 tbsp fresh parsley (chopped), lemon wedges for serving.
Instructions
- Step 1: Preheat and Prep
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
- Step 2: Season the Vegetables
- In a large bowl, toss the diced zucchini, red and yellow bell peppers, and red onion wedges with olive oil, rosemary, salt, and pepper. Spread them evenly on the prepared baking sheet.
- Step 3: Roast
- Roast the vegetables for 25-30 minutes, stirring halfway through, until they are golden and tender.
- Step 4: Prepare Chicken Rub
- While vegetables roast, mix olive oil, smoked paprika, oregano, thyme, garlic, salt, and pepper in a medium bowl. Add the chicken breasts and coat them thoroughly.
- Step 5: Sear the Chicken
- Heat a large skillet over medium-high heat. Sear the chicken breasts for 4-5 minutes per side until golden brown and the internal temperature reaches 165°F (74°C). Let the chicken rest for 5 minutes before slicing.
- Step 6: Cook Quinoa
- Combine rinsed quinoa, vegetable broth, and salt in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.
- Step 7: Assemble
- Divide the fluffed quinoa into four bowls. Top with the roasted vegetables and the sliced paprika chicken.
- Step 8: Garnish and Serve
- Drizzle each bowl with rose harissa paste. Add a dollop of Greek yogurt if desired, sprinkle with fresh parsley, and serve with lemon wedges.
Zusatztipps für die Zubereitung
To ensure the most tender chicken, do not skip the 5-minute resting period after searing; this allows the juices to redistribute. If you prefer even crispier vegetables, ensure they are spread in a single layer without overcrowding the baking sheet.
Varianten und Anpassungen
For a vegetarian version, substitute the chicken breasts with firm tofu or chickpeas. If you want more richness, you can swap the chicken breasts for boneless chicken thighs. If rose harissa is unavailable, regular harissa or your favorite chili sauce works well. Feel free to add toppings like feta cheese, sliced avocado, or toasted nuts for extra texture.
Serviervorschläge
This vibrant bowl pairs exceptionally well with a crisp Sauvignon Blanc or a light rosé. The acidity of the wine complements the smoky paprika and the citrusy lemon wedges. Serve the bowls immediately while the chicken and vegetables are warm.
Save to Pinterest Whether you are looking for a healthy weeknight dinner or a sophisticated meal for guests, this Paprika Herb Chicken Roasted Vegetable Quinoa Bowl delivers incredible flavor and nutrition in every bite. Enjoy the fragrant heat and the fresh, herb-infused finish of this Modern European classic.
Questions & Answers About This Recipe
- → Can I make this bowl ahead of time?
Yes. Cook the chicken, roast the vegetables, and prepare the quinoa up to 3 days in advance. Store components separately in airtight containers in the refrigerator. Reheat gently before assembling and add fresh garnishes just before serving.
- → What can I substitute for rose harissa?
Regular harissa paste, sriracha, or Calabrian chili paste work well as alternatives. For a milder option, use a mixture of tomato paste, smoked paprika, and a pinch of cayenne pepper to maintain the smoky, spiced profile.
- → Is this bowl freezer-friendly?
The cooked chicken, roasted vegetables, and quinoa freeze well for up to 3 months. Store each component separately in freezer-safe containers. Thaw overnight in the refrigerator and reheat before assembling. Add garnishes fresh after reheating.
- → How do I know when the chicken is fully cooked?
Use a meat thermometer to check the internal temperature reaches 165°F (74°C) at the thickest part. Alternatively, slice into the center to ensure the meat is opaque throughout and juices run clear. Letting the chicken rest for 5 minutes after cooking helps retain moisture.
- → Can I use different vegetables?
Absolutely. Sweet potatoes, carrots, Brussels sprouts, or cauliflower roast beautifully alongside the peppers and zucchini. Aim for vegetables that cook at similar rates, cutting them into uniform 1-inch pieces for even roasting.
- → Is this suitable for meal prep?
This bowl is ideal for meal prep. Portion the cooked quinoa, vegetables, and sliced chicken into separate containers for the week. Keep the rose harissa and garnishes in small containers to add just before eating for the best texture and flavor.