Paprika Herb Chicken Bowl (Printable)

Juicy paprika-spiced chicken paired with roasted vegetables and fluffy quinoa in a vibrant bowl.

# 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

# How to make it:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper. In a large bowl, toss the diced 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, combine 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. Transfer to a plate and let rest for 5 minutes, then slice.
05 - While chicken and vegetables cook, combine rinsed quinoa, vegetable broth, and salt in a saucepan. Bring to a boil, reduce heat 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 evenly between four bowls. Top each with roasted vegetables and sliced chicken.
07 - Drizzle each bowl with rose harissa paste. Add a dollop of Greek yogurt if using, sprinkle with fresh parsley, and serve with lemon wedges.

# Expert Advice:

01 -
  • One sheet pan plus one skillet means cleanup is almost embarrassingly easy for how impressive the final bowl looks.
  • The paprika and rose harissa combination creates a warmth that feels both sophisticated and completely approachable.
  • Prep it in 20 minutes and have four gorgeous, protein-packed bowls ready in under an hour.
02 -
  • Don't skip resting the chicken—those 5 minutes make the difference between juicy slices and dry chicken that disappoints.
  • Rose harissa intensity varies wildly by brand, so start with less and taste as you go; you can always add more heat but you can't take it back.
03 -
  • Pat your chicken dry before seasoning so it sears properly and develops a proper golden crust instead of steaming.
  • Taste the rose harissa on a tiny piece of chicken before committing—this helps you gauge how much drizzle your palate actually wants.
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