Pan-Seared Chicken with Spiced Peri-Glazed Vegetables

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

Tender chicken breasts pan-seared and served alongside vegetables tossed in a warm peri-style spice glaze for a vibrant, smoky flavor. This Brazilian recipe (gluten free, high protein), ready in about 30 minutes, pairs chicken breast, olive oil, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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, about 6 oz each chicken breast
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 medium, cut into 1/2-inch rounds zucchini
• 1 medium, sliced into 1/2-inch strips red bell pepper
• 1 small, sliced into thin wedges red onion
• 1 tbsp honey
• 1 tbsp lemon juice
• 2 tbsp, chopped fresh cilantro

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Instructions

1. Step 1: Pat dry 2 chicken breasts (about 6 oz each) and season both sides with 1 tsp salt, 1/2 tsp black pepper, 1 tsp smoked paprika, 1/2 tsp ground cumin, and 1/2 tsp garlic powder.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F. Remove chicken and keep warm.
3. Step 3: In the same skillet, add 1 tbsp olive oil, 1 medium zucchini cut into 1/2-inch rounds, 1 medium red bell pepper sliced into 1/2-inch strips, and 1 small red onion sliced into thin wedges. Sauté over medium heat for 6-8 minutes until vegetables soften and edges caramelize.
4. Step 4: Stir in 1 tbsp honey and 1 tbsp lemon juice with the vegetables, cooking for another 2 minutes until the glaze thickens and coats the vegetables.
5. Step 5: Plate the chicken breasts and spoon the spiced peri-glazed vegetables over and around them. Garnish with 2 tbsp chopped fresh cilantro before serving.