Smith's Spiced Chicken with Quinoa and Roasted Veggies

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken thighs glazed with a smoky paprika-cumin sauce, served over fluffy quinoa and a medley of roasted root vegetables for a hearty, globally inspired meal. This global fusion-inspired quick meals (gluten-free, vegetarian-option) ready in about 75 minutes pairs (6 oz each) chicken thighs, quinoa, large carrots 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.

★ 4.4 (8 ratings) Prep: 30 min Cook: 45 min Serves 4 Global Fusion cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. Toss carrots, zucchini, and bell peppers with 1 tbsp olive oil, 0.5 tsp salt, and 0.25 tsp black pepper on a baking sheet. Roast for 25 minutes until caramelized and tender.
  2. Step 2: In a bowl, mix 1 tbsp paprika, 1 tbsp cumin, 1 tsp salt, and 0.25 tsp black pepper. Rub this spice blend over chicken thighs, then add 1 tbsp olive oil and 1 minced garlic clove. Let marinate 10 minutes.
  3. Step 3: Heat 1 tbsp olive oil in a skillet over medium-high heat. Sear chicken thighs skin-side down for 5 minutes until golden. Flip, add remaining 2 minced garlic cloves, and cook 3 minutes. Transfer to a plate.
  4. Step 4: Cook quinoa in a pot of boiling salted water for 15 minutes, then drain and fluff with a fork.
  5. Step 5: In the same skillet, add 1 tbsp olive oil and sauté roasted vegetables for 3 minutes to reheat. Stir in 1 tbsp paprika and 1 tbsp cumin, then cook 2 minutes until fragrant. Mix with quinoa and serve alongside chicken.

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Frequently asked questions

How long does Smith's Spiced Chicken with Quinoa and Roasted Veggies take to make?

Total time is about 75 minutes (30 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Smith's Spiced Chicken with Quinoa and Roasted Veggies?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (6 oz each) chicken thighs from drying out.

Can I substitute ingredients in Smith's Spiced Chicken with Quinoa and Roasted Veggies?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Smith's Spiced Chicken with Quinoa and Roasted Veggies for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Smith's Spiced Chicken with Quinoa and Roasted Veggies gluten-free?

Yes — this recipe is tagged gluten-free, vegetarian-option based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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