This Smoked Paprika Chicken Quinoa Bowl isn’t just a meal—it’s your go-to solution for delicious, healthy fuel that fits seamlessly into your lifestyle. Prep it today, and thank yourself all week long!
Preheat & Prep: Preheat your air fryer to 400°F. Rinse quinoa thoroughly under running water and cook it in boiling water according to package instructions.
Mix the Marinade: In a small jar, combine all the marinade ingredients. Use a frother or whisk to emulsify the mixture until smooth and creamy.
Marinate the Chicken: Place the chicken thighs in a mixing bowl. Pour half of the marinade over the chicken, ensuring it’s fully coated. Reserve the other half for later
Cook the Chicken: Place the marinated chicken in the air fryer basket and cook for 8–10 minutes, or until it reaches an internal temperature of 165°F. Let the chicken rest for a few minutes, then slice it into bite-sized pieces.
Roast the Veggies: While the chicken cooks, season the sweet potato and broccoli with garlic powder, salt, and pepper. Toss with olive oil. After the chicken is done, cook the veggies in the air fryer for 4–5 minutes until tender and slightly crispy.
Assemble the Bowl: Layer the cooked quinoa, roasted veggies, and chicken in a bowl. Drizzle the remaining marinade dressing over the top and give everything a gentle toss to combine.
Serve & Enjoy: Pack your bowls into meal prep containers or enjoy one right away for a balanced, satisfying meal.
Notes
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used. Please consult with your healthcare provider for specific dietary needs. To gain a better understanding, explore our nutrition disclaimer here.
Smoked Paprika Chicken Quinoa Bowl
Equipment
Ingredients
Chicken, Quinoa, and Veggies
Smoked Paprika Dressing
Instructions
Notes
Nutrition