Preheat your oven to 400°F (200°C).
In a small bowl, combine cumin, paprika, garlic powder, turmeric, black pepper, and a pinch of salt to create the herb-spice mix.
Pat the chicken breast dry and rub it evenly with the herb-spice mix.
Heat a non-stick skillet over medium-high heat and sear the chicken breast for 2 minutes on each side until lightly browned.
While the chicken sears, chop the bell pepper, red onion, and zucchini into bite-sized pieces.
Toss the chopped vegetables with olive oil, a pinch of the herb-spice mix, salt, and pepper.
Spread the vegetables onto a baking sheet and roast in the oven for about 15-18 minutes until tender and slightly charred.
Once the chicken is seared, transfer it to the oven along with the vegetables and bake for an additional 10-12 minutes until fully cooked.
Slice the chicken breast and serve it over a bed of fresh baby spinach, topped with the roasted vegetables.
Enjoy your vibrant and nutritious Herb-Spiced Chicken Shawarma Bowl!