# What You 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
# Steps:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper. In a large bowl, combine zucchini, bell peppers, and red onion with 2 tablespoons olive oil, rosemary, salt, and pepper. Spread evenly on the prepared baking sheet.
02 - Roast vegetables for 25 to 30 minutes, stirring halfway through, until golden and tender.
03 - In a medium bowl, mix 2 tablespoons olive oil, smoked paprika, oregano, thyme, minced garlic, salt, and pepper. Add chicken breasts and coat evenly on all sides.
04 - Heat a large skillet over medium-high heat. Sear chicken breasts 4 to 5 minutes per side until golden and cooked through, reaching an internal temperature of 165°F. Remove from skillet and rest for 5 minutes, then slice.
05 - While chicken and vegetables cook, combine quinoa, vegetable 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.
06 - Divide cooked quinoa between four bowls. Top each with roasted vegetables and sliced chicken. Drizzle with rose harissa paste, add a dollop of Greek yogurt if desired, sprinkle with fresh parsley, and serve with lemon wedges.
