Pan-Seared Chicken with Quinary Spice Rub and Roasted Root Vegetables

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

Tender chicken breasts seasoned with a unique quinary spice blend, served alongside caramelized roasted root vegetables for a comforting meal. This Mediterranean recipe, ready in about 50 minutes, pairs chicken breasts, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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) chicken breasts
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 3 medium, peeled and cut into 1-inch chunks carrots
• 2 medium, peeled and cut into 1-inch chunks parsnips
• 1 large, cut into wedges red onion
• 2 tsp, chopped fresh thyme

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Instructions

1. Step 1: Preheat oven to 425°F. In a bowl, toss 3 chopped carrots, 2 chopped parsnips, and 1 large cut red onion with 1 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, and 2 tsp chopped fresh thyme. Spread on a baking sheet and roast for 25-30 minutes, turning halfway, until tender and caramelized.
2. Step 2: Meanwhile, mix 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika, 1/2 tsp ground cinnamon, 1/2 tsp ground ginger, 1 tsp salt, and 1/2 tsp black pepper to create the quinary spice rub. Pat dry 2 chicken breasts and rub evenly with the spice mix.
3. Step 3: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the spiced chicken breasts and sear for 5-6 minutes per side until golden brown and internal temperature reaches 165°F. Remove from heat and let rest for 5 minutes.
4. Step 4: Serve the seared chicken breasts alongside the roasted root vegetables, garnished with any remaining fresh thyme for an earthy, balanced meal.