Paprika Herb Chicken Quinoa Bowl

Discover the perfect balance of smoky, savory, and fresh flavors with this Paprika Herb Chicken Roasted Vegetable Quinoa Bowl. This vibrant Modern European dish combines tender, spice-rubbed chicken with a colorful medley of oven-roasted vegetables and fluffy quinoa, making it a wholesome and satisfying main course for any day of the week.

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The secret to this bowl's depth of flavor lies in the marinade of smoked paprika, oregano, and thyme, which creates a beautifully seasoned crust on the chicken. Paired with the sweetness of roasted bell peppers and the earthiness of red onion, every bite offers a complex and rewarding profile.

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

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 them evenly on the prepared baking sheet.

Step 3

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

Step 4

In a medium bowl, mix together the olive oil, smoked paprika, oregano, thyme, garlic, salt, and pepper. Coat the chicken breasts evenly in the spice mixture.

Step 5

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

Step 6

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

Step 7

Divide the fluffed quinoa among four bowls and top with the roasted vegetables and sliced chicken.

Step 8

Drizzle with rose harissa, add a dollop of Greek yogurt if desired, sprinkle with parsley, and serve with lemon wedges.

Zusatztipps für die Zubereitung

To ensure the chicken remains juicy, avoid overcooking it; using a meat thermometer to hit exactly 165°F is recommended. Additionally, make sure to rinse the quinoa thoroughly under cold water before cooking to remove its natural bitter coating.

Varianten und Anpassungen

For a richer flavor, you can substitute chicken breasts with boneless chicken thighs. To make this a vegetarian bowl, replace the chicken with firm tofu or chickpeas. If rose harissa is unavailable, a standard harissa paste or your favorite chili sauce can be used as a substitute.

Serviervorschläge

Enhance the texture by adding toppings like crumbled feta, sliced avocado, or toasted pine nuts. For a complete dining experience, pair this dish with a crisp Sauvignon Blanc or a light, chilled rosé.

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Each serving of this nutritious bowl contains approximately 480 calories, 38g of protein, and 39g of carbohydrates. Whether you are serving a family dinner or preparing meals for the week, this Paprika Herb Chicken Roasted Vegetable Quinoa Bowl is a colorful and flavorful choice that doesn't compromise on health.

Recipe FAQs

→ What vegetables work best for roasting in this bowl?

Zucchini, red and yellow bell peppers, and red onion roast beautifully together, becoming tender and slightly caramelized. You can also add sweet potato, Brussels sprouts, or carrots based on seasonality.

→ Can I make the chicken and vegetables ahead of time?

Yes, both components reheat well. Store chicken and vegetables separately in the refrigerator for up to 3 days. Reheat gently to maintain texture, then assemble with freshly cooked quinoa.

→ What is rose harissa and where can I find it?

Rose harissa is a North African chili paste blended with rose petals, adding subtle floral notes to the heat. Look for it in specialty grocery stores, international markets, or substitute with regular harissa plus a pinch of rose water.

→ How do I prevent the quinoa from becoming mushy?

Rinse quinoa thoroughly before cooking to remove bitter saponins. Use the proper 1:2 ratio of quinoa to liquid, and let it stand covered off the heat for 5 minutes after cooking to steam before fluffing.

→ What protein alternatives work for this bowl?

Chicken thighs stay juicier during cooking, while tofu or chickpeas offer excellent vegetarian options. Pan-seared salmon or shrimp also pair beautifully with the roasted vegetables and harissa.

→ Is this bowl freezer-friendly?

Individual components freeze well for up to 3 months. Store cooked chicken, roasted vegetables, and quinoa separately. Thaw overnight and reheat before assembling with fresh garnishes.