Sautéed Chicken with Popular Spice Blend and Roasted Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

Tender chicken breasts sautéed with a flavorful spice blend, paired with oven-roasted seasonal vegetables for a wholesome meal. This american-inspired chicken ready in about 45 minutes pairs olive oil, paprika, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 (about 1 lb) boneless skinless chicken breasts
• 3 tbsp olive oil
• 1 tsp paprika
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 3 medium, peeled and cut into 1-inch chunks carrots
• 2 medium, sliced into 1/2-inch rounds zucchini
• 1 medium, cut into wedges red onion
• 2 tbsp chopped, for garnish fresh parsley

Instructions

1. Step 1: Preheat the oven to 425°F (220°C). Toss 3 peeled and chunked medium carrots, 2 sliced medium zucchini, and 1 wedged medium red onion with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a large baking sheet. Spread evenly and roast for 20-25 minutes until tender and lightly caramelized.
2. Step 2: Meanwhile, combine 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. Rub this spice blend evenly over 2 boneless skinless chicken breasts.
3. Step 3: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the seasoned chicken breasts and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F and the exterior is golden brown.
4. Step 4: Remove the chicken from the skillet and let rest for 5 minutes. Slice into strips and serve alongside the roasted vegetables, garnished with 2 tbsp chopped fresh parsley.