Pan-Seared Chicken with Twelve-Spice Blend and Roasted Vegetables

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A savory pan-seared chicken dish enhanced with a unique blend of 12 aromatic spices, paired with oven-roasted vegetables for a balanced meal. This Middle Eastern-inspired New Year's recipe, ready in about 50 minutes, pairs boneless skinless chicken breasts, olive oil, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/2 tsp ground turmeric
• 1/2 tsp ground black pepper
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp ground cardamom
• 1/4 tsp ground nutmeg
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp salt
• 3 medium, peeled and cut into 1-inch pieces carrots
• 2 medium, cut into 1-inch chunks zucchini
• 1 large, cut into 1-inch squares red bell pepper
• 1 tbsp, chopped fresh thyme

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Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, toss 3 medium carrots, 2 medium zucchinis, and 1 large red bell pepper with 1 tbsp olive oil, 1 tsp salt, and 1 tbsp chopped fresh thyme until evenly coated. Spread vegetables on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
2. Step 2: While vegetables roast, combine 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground cinnamon, 1/2 tsp ground turmeric, 1/2 tsp ground black pepper, 1/2 tsp ground ginger, 1/4 tsp ground cloves, 1/4 tsp ground cardamom, 1/4 tsp ground nutmeg, 1 tsp paprika, 1 tsp garlic powder, and 1 tsp salt in a bowl to create the twelve-spice blend.
3. Step 3: Pat dry 4 boneless skinless chicken breasts. Rub each breast evenly with 3 tbsp olive oil and then coat thoroughly in the twelve-spice blend.
4. Step 4: Heat a large skillet over medium-high heat. Add the chicken breasts and sear for 5-6 minutes per side until the internal temperature reaches 165°F and the exterior is golden and fragrant.
5. Step 5: Remove chicken from skillet and let rest for 5 minutes. Serve alongside the roasted vegetables for a flavorful, balanced dinner.