Sheet Pan Market Cap-Spiced Chicken with Tricolor Quinoa

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-08 · Updated 2026-07-08

Seasoned with a unique market cap-inspired spice blend, roasted alongside vibrant tricolor quinoa and garden vegetables for a wholesome meal. This mediterranean-inspired chicken (gluten free) ready in about 45 minutes pairs olive oil, smoked paprika, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 pieces (6 oz each) boneless skinless chicken breasts
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp ground coriander
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 cup (uncooked) tricolor quinoa
• 1 cup, halved cherry tomatoes
• 1 medium, diced red bell pepper
• 2 cups baby spinach
• 2 tbsp lemon juice
• 2 tbsp, chopped fresh parsley

Instructions

1. Step 1: Preheat oven to 400°F. In a small bowl, combine 3 tbsp olive oil, 1 tsp smoked paprika, 1 tsp ground cumin, 1/2 tsp garlic powder, 1/2 tsp ground coriander, 1 tsp kosher salt, and 1/2 tsp black pepper. Rub this spice blend evenly over 4 boneless skinless chicken breasts.
2. Step 2: Place the seasoned chicken breasts on a large rimmed baking sheet. Around the chicken, spread 1 cup halved cherry tomatoes, 1 diced red bell pepper, and 2 cups baby spinach. Roast everything for 20-25 minutes, until chicken reaches an internal temperature of 165°F and vegetables are tender.
3. Step 3: While the chicken roasts, rinse 1 cup tricolor quinoa under cold water. In a medium saucepan, bring 2 cups water to a boil, add quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
4. Step 4: Transfer cooked quinoa to a large bowl, add the roasted vegetables, 2 tbsp lemon juice, and 2 tbsp chopped fresh parsley. Toss gently to combine.
5. Step 5: Slice the roasted chicken breasts and serve on a bed of the vibrant quinoa and vegetable salad, drizzling any pan juices over the top for extra flavor.