Pan-Seared Chicken with Abilene Spice Rub and Roasted Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-26 · Updated 2026-07-26

A savory pan-seared chicken breast seasoned with a warm regional spice rub inspired by Texas flavors, paired with herb-roasted seasonal vegetables. This american-inspired chicken ready in about 40 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 2, 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

• 2 pieces (6 oz each) boneless skinless chicken breasts
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• 2 medium, peeled and cut into 1/2-inch pieces carrots
• 1 medium, sliced into 1/2-inch rounds zucchini
• 1 medium, cut into 1-inch strips red bell pepper
• 1 tsp leaves fresh thyme
• 1 tsp chopped fresh rosemary
• 1 tbsp fresh lemon juice
• 1 tsp honey

Instructions

1. Step 1: In a small bowl, combine 1 tsp smoked paprika, 1/2 tsp ground cumin, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1 tsp salt, and 1/2 tsp black pepper to create the Abilene spice rub.
2. Step 2: Rub the 2 boneless skinless chicken breasts evenly with 1 tbsp olive oil and then coat both sides with the spice rub. Let rest for 10 minutes.
3. Step 3: Preheat the oven to 425°F. Toss 2 medium peeled and chopped carrots, 1 medium sliced zucchini, and 1 medium red bell pepper cut into strips with 2 tbsp olive oil, 1 tsp fresh thyme leaves, 1 tsp chopped fresh rosemary, and a pinch of salt and pepper. Spread vegetables on a rimmed baking sheet.
4. Step 4: Roast the vegetables in the oven for 20 minutes, stirring halfway through until tender and slightly caramelized.
5. Step 5: While vegetables roast, heat a large skillet over medium-high heat and add 1 tbsp olive oil. Place the chicken breasts in the skillet and sear for 5-6 minutes on the first side until golden brown and edges start to crisp.
6. Step 6: Flip the chicken and reduce heat to medium, cooking for another 5-7 minutes until internal temperature reaches 165°F and juices run clear.
7. Step 7: Remove chicken from heat and drizzle with 1 tbsp fresh lemon juice and 1 tsp honey, letting it rest for 5 minutes before slicing.
8. Step 8: Serve sliced chicken alongside the roasted vegetables for a balanced, flavorful meal.