Save A vibrant, wholesome bowl featuring juicy paprika herb chicken, roasted seasonal vegetables, fluffy quinoa, and a touch of rose harissa for a subtle, fragrant heat. This Modern European dish is perfect for a nutritious main course that balances bold spices with fresh ingredients.
Save This recipe brings together the warmth of smoked paprika and the aromatic notes of rosemary and thyme. Whether you're serving a family dinner or preparing healthy lunches for the week, this bowl offers a satisfying variety of textures and flavors.
Ingredients
- 4 boneless, skinless chicken breasts
- 4 tbsp olive oil, divided
- 2 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 garlic clove, minced
- 1 1/4 tsp salt, divided
- 1/2 tsp freshly ground black pepper, divided
- 1 medium zucchini, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 small red onion, cut into wedges
- 1 tsp dried rosemary
- 1 cup quinoa, rinsed
- 2 cups vegetable broth (or water)
- 2 tbsp rose harissa paste
- 2 tbsp Greek yogurt (optional)
- 2 tbsp fresh parsley, chopped
- Lemon wedges, for serving
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 2 tablespoons of olive oil, rosemary, 1/2 teaspoon of salt, and 1/4 teaspoon of 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 2 tablespoons of olive oil, smoked paprika, oregano, thyme, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of 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 1/4 teaspoon of 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
Ensure you use a Chef's knife for precise dicing of the seasonal vegetables to ensure even roasting. Using a saucepan with a tight-fitting lid is essential for steaming the quinoa during its resting period, which results in the fluffiest texture.
Varianten und Anpassungen
You can substitute chicken breasts with chicken thighs for extra juiciness, or use tofu to make a vegetarian bowl. If rose harissa is unavailable, regular harissa or your favorite chili sauce works well. Feel free to add feta, avocado, or toasted nuts as extra toppings.
Serviervorschläge
Serve this dish warm with a squeeze of fresh lemon to brighten the flavors. For a perfect pairing, enjoy this meal with a glass of Sauvignon Blanc or a light rosé.
Save This gluten-free meal provides approximately 480 calories and 38g of protein per serving. Note that it contains dairy from the Greek yogurt, which can be omitted or replaced with a dairy-free alternative if needed.
Recipe FAQs
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs work beautifully and stay juicy during cooking. Adjust searing time to 5-6 minutes per side and ensure internal temperature reaches 165°F.
- → What can I substitute for rose harissa?
Regular harissa paste, chili garlic sauce, or a blend of roasted red peppers with smoked paprika and cayenne make excellent alternatives.
- → Is this bowl suitable for meal prep?
Absolutely. Store components separately in airtight containers for up to 4 days. Reheat chicken and vegetables gently, then assemble fresh.
- → How do I make this vegetarian?
Replace chicken with extra-firm tofu, chickpeas, or Halloumi cheese. Adjust seasoning and cooking time accordingly for your chosen protein.
- → Can I grill the vegetables instead of roasting?
Grilling adds lovely char marks and smoky flavor. Cut vegetables into larger chunks, brush with oil, and grill 8-10 minutes per side until tender.
- → What other grains work well in this bowl?
Farro, brown rice, bulgur, or cauliflower rice for a low-carb option all pair nicely with the spiced chicken and roasted vegetables.