Paprika Herb Chicken Quinoa Bowl

Experience a vibrant and wholesome meal with this Paprika Herb Chicken Roasted Vegetable Quinoa Bowl. This dish combines juicy chicken breasts seasoned with a fragrant blend of smoked paprika, oregano, and thyme with tender, golden-roasted seasonal vegetables. Served over a bed of fluffy quinoa and finished with a touch of rose harissa, it offers a subtle, fragrant heat that defines Modern European cuisine.

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This recipe is designed for those who appreciate fresh ingredients and efficient cooking. With a preparation time of 20 minutes and a cooking time of 35 minutes, you can have a high-quality, 4-serving main dish ready in under an hour. It is a medium-difficulty meal that yields professional results in your own kitchen.

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.

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 ensure the chicken is perfectly cooked, always use a meat thermometer to reach an internal temperature of 165°F (74°C). Letting the meat rest for 5 minutes after searing is crucial for maintaining its juiciness. For the vegetables, stirring them halfway through the roasting process ensures an even golden finish.

Varianten und Anpassungen

For an even juicier option, you can substitute chicken breasts with chicken thighs. To make this bowl vegetarian, use firm tofu instead of chicken. If rose harissa is unavailable, regular harissa or your favorite chili sauce can be used as a swap. You can also personalize the toppings by adding feta cheese, avocado slices, or toasted nuts for extra crunch.

Serviervorschläge

Serve this dish warm, garnished with fresh parsley and lemon wedges for a bright acidity. A dollop of Greek yogurt can provide a cooling contrast to the harissa heat. For a beverage pairing, a crisp Sauvignon Blanc or a light rosé complements the herbal and smoky notes of the dish perfectly.

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Each serving of this nutritious bowl provides 480 calories, 38g of protein, and 39g of carbohydrates, making it a complete and satisfying meal for any occasion.

Recipe FAQs

→ Can I make this bowl ahead of time?

Yes, this bowl meal prep beautifully. Cook the chicken, vegetables, and quinoa in advance, then store them separately in airtight containers in the refrigerator for up to 4 days. Reheat gently before assembling and add fresh garnishes.

→ What can I use instead of rose harissa?

Regular harissa paste, chili garlic sauce, or a mixture of smoked paprika and cayenne pepper make excellent substitutes. Adjust the quantity to your preferred spice level.

→ Is this dish spicy?

The rose harissa provides a mild to medium heat level that's fragrant rather than overpowering. If you're sensitive to spice, use less harissa or serve it on the side so diners can add to taste.

→ Can I use other grains instead of quinoa?

Absolutely. Brown rice, farro, couscous, or even cauliflower rice work well as alternatives. Adjust cooking times accordingly and use vegetable broth for extra flavor.

→ What vegetables work best for roasting?

Bell peppers, zucchini, red onion, sweet potato, Brussels sprouts, or eggplant all roast beautifully. Cut vegetables into similar-sized pieces for even cooking and don't overcrowd the baking sheet.

→ How do I know when the chicken is done?

Use a meat thermometer to check that the internal temperature reaches 165°F (74°C) at the thickest part. The chicken should feel firm and spring back when touched, and juices should run clear.