Pan-Seared Chicken with Fourth Spice Blend and Roasted Vegetables

By AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

Juicy pan-seared chicken breasts seasoned with a unique Fourth spice blend, paired with perfectly roasted seasonal vegetables. This Mediterranean-inspired chicken recipe, ready in about 45 minutes, pairs boneless skinless chicken breasts, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 salt
• 1/2 tsp black pepper
• 1 tsp paprika
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• 3 medium, peeled and cut into 1-inch chunks carrots
• 1 large, sliced into 1/2-inch strips red bell pepper
• 2 medium, sliced into 1/2-inch rounds zucchini
• 1 tsp, chopped fresh rosemary

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Instructions

1. Step 1: Preheat oven to 425°F. Toss 3 medium carrots (peeled and cut into 1-inch chunks), 1 large sliced red bell pepper, and 2 medium sliced zucchini rounds with 1 tbsp olive oil, 1 tsp salt, and 1 tsp chopped fresh rosemary. Spread on a baking sheet and roast for 20 minutes until tender and lightly caramelized.
2. Step 2: Meanwhile, mix 1 tsp paprika, 1/2 tsp ground cumin, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper in a small bowl to create the Fourth spice blend. Pat dry 4 boneless skinless chicken breasts (6 oz each) and rub both sides evenly with the spice blend.
3. Step 3: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and sear for 6-7 minutes per side until golden brown and internal temperature reaches 165°F. Let rest for 5 minutes before serving with roasted vegetables.