Blackened Seasoning: a cozy home-cooked favorite with big flavor, practical prep, and servings worth fighting over—in a friendly way.
Smoky Blackened Chicken & Quinoa Bowl
A pantry-friendly blackened seasoning brings bold, smoky heat to roasted veg and juicy chicken—perfect for a protein-packed weeknight or a make-ahead meal.
There’s something satisfyingly uncomplicated about a bowl that does all the heavy lifting for dinner. This version starts with a straightforward homemade blackened blend—smoked paprika for that toasty, campfire note, cayenne for a controlled heat, and garlic and onion powders for round, savory depth. Dried thyme and oregano add a hint of herbal warmth, while kosher salt and black pepper keep everything bright. Whisking it together takes two minutes and instantly upgrades whatever you toss it on.
Patting the chicken dry, oiling it, and coating it well gives you a crisp, dark crust when it hits a hot oven. Letting the breasts rest at room temperature before roasting helps them cook evenly and stay juicy; the blackened crust seals in flavor and gives you the best contrast against the tender interior. Meanwhile, the reserved seasoning doesn’t go to waste—used sparingly on broccoli and cherry tomatoes it brings a smoky, slightly spicy echo that ties the whole tray-bake together.
Quinoa is the ideal neutral base here: rinse it, simmer until the water’s absorbed, then fluff for a light, slightly nutty bed that soaks up the chicken’s juices and the roasted vegetables. The roasted broccoli gets a little char at 425°F, which adds caramelized bitterness that plays nicely with the sweet burst of halved cherry tomatoes.
This meal is built for practical cooks—make the quinoa and roast the veg ahead, slice the chicken and portion into bowls for grab-and-go lunches, or reheat everything for an easy dinner. The seasoning scales beautifully, so double it for weekly prep or sprinkle the leftover mix on snacks, fries, or fish to keep the same smoky, peppery profile throughout the week.
Ingredients
How to Make Blackened Seasoning
- Preheat the oven to 425°F (220°C). While the oven heats, whisk smoked paprika, cayenne, garlic powder, onion powder, dried thyme, dried oregano, kosher salt and black pepper in a small bowl to make the blackened seasoning.
- Pat the chicken breasts dry and rub them with 1 tablespoon of olive oil, then evenly coat both sides with about two-thirds of the blackened seasoning; reserve the rest for vegetables or extra use. Let the chicken rest at room temperature for 8–10 minutes.
- Rinse the quinoa in a fine-mesh sieve under cold water, then combine with 2 cups water in a small saucepan; bring to a boil, reduce to low, cover and simmer 12–15 minutes until water is absorbed. Remove from heat and let sit covered 5 minutes, then fluff with a fork.
- Toss broccoli florets (cut from the heads if needed) and halved cherry tomatoes with the remaining 1 tablespoon olive oil and a light pinch of the reserved blackened seasoning; spread on a rimmed baking sheet and roast in the preheated oven 14–18 minutes until broccoli is tender and lightly charred.
- While vegetables roast, heat a 10–12 inch cast-iron or heavy skillet over medium-high heat until shimmering; add a thin film of oil if needed and sear the seasoned chicken 4–6 minutes per side to develop a dark crust, then transfer the skillet to the oven and roast 6–8 more minutes (or until internal temperature reaches 165°F/74°C). Let rest 5 minutes before slicing.
- Make the lemon-greek sauce by stirring together the Greek yogurt, juice and a little zest from the lemon, 1/2 teaspoon of the reserved blackened seasoning (or to taste), 2 tablespoons chopped parsley and 1/4 teaspoon freshly ground black pepper; adjust salt if desired.
- Slice the rested chicken across the grain. Plate by dividing cooked quinoa among four containers or plates, topping with roasted broccoli and tomatoes, and arranging sliced blackened chicken on each portion.
- Finish each plate with a spoonful of the lemon-greek sauce, a squeeze of lemon wedge if desired, and a sprinkle of the remaining chopped parsley. Refrigerate meal-prep portions in airtight containers for up to 4 days.
Recipe Card
Blackened Seasoning
Blackened Seasoning: a cozy home-cooked favorite with big flavor, practical prep, and servings worth fighting over—in a friendly way.
- Prep
- 15 min
- Cook
- 30 min
- Servings
- 4
Ingredients
Instructions
- Preheat the oven to 425°F (220°C). While the oven heats, whisk smoked paprika, cayenne, garlic powder, onion powder, dried thyme, dried oregano, kosher salt and black pepper in a small bowl to make the blackened seasoning.
- Pat the chicken breasts dry and rub them with 1 tablespoon of olive oil, then evenly coat both sides with about two-thirds of the blackened seasoning; reserve the rest for vegetables or extra use. Let the chicken rest at room temperature for 8–10 minutes.
- Rinse the quinoa in a fine-mesh sieve under cold water, then combine with 2 cups water in a small saucepan; bring to a boil, reduce to low, cover and simmer 12–15 minutes until water is absorbed. Remove from heat and let sit covered 5 minutes, then fluff with a fork.
- Toss broccoli florets (cut from the heads if needed) and halved cherry tomatoes with the remaining 1 tablespoon olive oil and a light pinch of the reserved blackened seasoning; spread on a rimmed baking sheet and roast in the preheated oven 14–18 minutes until broccoli is tender and lightly charred.
- While vegetables roast, heat a 10–12 inch cast-iron or heavy skillet over medium-high heat until shimmering; add a thin film of oil if needed and sear the seasoned chicken 4–6 minutes per side to develop a dark crust, then transfer the skillet to the oven and roast 6–8 more minutes (or until internal temperature reaches 165°F/74°C). Let rest 5 minutes before slicing.
- Make the lemon-greek sauce by stirring together the Greek yogurt, juice and a little zest from the lemon, 1/2 teaspoon of the reserved blackened seasoning (or to taste), 2 tablespoons chopped parsley and 1/4 teaspoon freshly ground black pepper; adjust salt if desired.
- Slice the rested chicken across the grain. Plate by dividing cooked quinoa among four containers or plates, topping with roasted broccoli and tomatoes, and arranging sliced blackened chicken on each portion.
- Finish each plate with a spoonful of the lemon-greek sauce, a squeeze of lemon wedge if desired, and a sprinkle of the remaining chopped parsley. Refrigerate meal-prep portions in airtight containers for up to 4 days.
Nutrition
- Carbohydrates
- 40
- Saturated Fat
- 2.7
- Sodium
- 600
- Fiber
- 7
- Unsaturated Fat
- 12.7
- Protein
- 68
- Fat
- 15
- Cholesterol
- 147
- Trans Fat
- 0
- Calories
- 583
- Sugar
- 6