Paprika Herb Chicken Quinoa Bowl

Discover the perfect balance of nutrition and flavor with this Paprika Herb Chicken Roasted Vegetable Quinoa Bowl. This Modern European dish is a vibrant, wholesome meal featuring juicy chicken breasts seasoned with aromatic herbs and smoked paprika, served alongside a colorful medley of roasted seasonal vegetables and fluffy quinoa. At 480 calories per serving, it is an excellent gluten-free option for those seeking a high-protein, satisfying main dish.

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This bowl is designed to be as visually stunning as it is delicious. The combination of roasted zucchini and red onion provides a savory depth that perfectly complements the zest of lemon wedges and the creaminess of optional Greek yogurt. Whether you are prepping for the week or serving a family of four, this 55-minute recipe delivers a gourmet experience with medium effort.

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 (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.

Crisp vegetables, roast meats, bake snacks, and reheat leftovers quickly for easy, flavorful home cooking.

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Instructions

Step 1

Preheat the oven to 425°F (220°C) and 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 sheet.

Step 3

Roast the vegetables for 25-30 minutes, stirring halfway, until they are golden and tender.

Step 4

While vegetables roast, mix olive oil, smoked paprika, oregano, thyme, garlic, salt, and pepper in a medium bowl; coat the chicken breasts evenly.

Step 5

Heat a large skillet over medium-high heat. Sear chicken 4-5 minutes per side until the internal temperature reaches 165°F (74°C). Let rest for 5 minutes, then slice.

Step 6

Combine quinoa, broth, and salt in a saucepan. Bring to a boil, then simmer covered for 15 minutes. Let stand covered for 5 minutes before fluffing with a fork.

Step 7

Assemble the bowls by dividing the fluffy quinoa and topping it with the 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 ensure success, use a chef's knife and cutting board for uniform dicing of the vegetables. A meat thermometer is essential for checking the chicken's internal temperature. Note that this recipe is gluten-free, but always check the rose harissa label for traces of gluten or nuts. The Greek yogurt contains dairy, so omit it or use a dairy-free alternative if required.

Varianten und Anpassungen

This versatile bowl can be customized to your preference. Substitute chicken thighs for extra juiciness, or swap the chicken for tofu to create a vegetarian-friendly version. If you cannot find rose harissa, regular harissa or your favorite chili sauce makes a suitable replacement.

Serviervorschläge

Enhance the texture of your bowl by adding toppings such as crumbled feta, sliced avocado, or toasted nuts. For a complete dining experience, pair this dish with a crisp glass of Sauvignon Blanc or a light, refreshing rosé wine.

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Enjoy this Paprika Herb Chicken Roasted Vegetable Quinoa Bowl as a complete meal that delivers a sophisticated profile of Mediterranean-inspired flavors. With its balanced macros—18g fat, 39g carbs, and 38g protein—it is the ultimate choice for a healthy and flavorful dinner.

Prep meals effortlessly by chopping vegetables, slicing meats, and serving dinner with the right knife always ready.

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Recipe FAQs

→ Can I make this dish ahead of time?

Yes, the components can be prepared in advance. Store cooked chicken, roasted vegetables, and quinoa separately in airtight containers for up to 4 days. Reheat gently and assemble just before serving for best results.

→ What can I use instead of rose harissa?

Regular harissa paste, Calabrian chili paste, or even a combination of sriracha and smoked paprika work well as substitutes. Adjust the quantity based on your preferred spice level.

→ Is this bowl suitable for meal prepping?

Absolutely. The ingredients maintain their texture well when stored properly. Portion everything into individual containers, keeping the harissa and yogurt separate until ready to eat to prevent sogginess.

→ Can I use different vegetables?

Certainly. Sweet potatoes, Brussels sprouts, carrots, or eggplant roast beautifully alongside the chicken. Aim for similar-sized cuts to ensure even cooking time.

→ How do I know when the chicken is fully cooked?

Use a meat thermometer to check the internal temperature reaches 165°F (74°C). The juices should run clear when pierced, and the meat should feel firm but springy to the touch.

→ Can I make this vegetarian?

Replace the chicken with firm tofu cubes, chickpeas, or extra roasted vegetables. Coat tofu in the same paprika herb mixture and pan-sear until golden for similar protein content.