Pan-Seared Chicken with Fourth-Spice Rub and Roasted Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

A flavorful pan-seared chicken breast rubbed with a unique blend of four warming spices, served alongside oven-roasted seasonal vegetables. This mediterranean-inspired chicken ready in about 40 minutes pairs ground cinnamon, ground cumin, ground coriander for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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
• 1/2 tsp ground cinnamon
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp ground black pepper
• 1 tsp salt
• 3 tbsp olive oil
• 2 medium, peeled and cut into 1/2-inch sticks carrot
• 1 medium, cut into 1-inch pieces red bell pepper
• 1 medium, sliced into 1/2-inch rounds zucchini
• 1 tsp, chopped fresh thyme

Instructions

1. Step 1: In a small bowl, combine 1/2 tsp ground cinnamon, 1/2 tsp ground cumin, 1/2 tsp ground coriander, 1/2 tsp ground black pepper, and 1 tsp salt to create the fourth-spice rub. Pat dry 2 boneless skinless chicken breasts and evenly coat both sides with the spice rub.
2. Step 2: Preheat oven to 425°F. On a rimmed baking sheet, toss 2 peeled carrots cut into 1/2-inch sticks, 1 diced red bell pepper, and 1 sliced zucchini with 2 tbsp olive oil and 1 tsp chopped fresh thyme, seasoning lightly with salt. Roast vegetables for 20 minutes until tender and slightly caramelized.
3. Step 3: While vegetables roast, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the rubbed chicken breasts and sear for 4-5 minutes on each side until golden and an internal temperature of 165°F is reached. Let chicken rest 5 minutes before slicing and serving with the roasted vegetables.