Preheat the oven to 425°F.
In a small bowl, mix smoked paprika, ground cumin, salt, and pepper.
Pat dry the chicken breast and rub with the spice mix to ensure an even coating.
Heat a non-stick skillet over medium-high heat and add the chicken breast. Sear on both sides until golden brown (about 2-3 minutes per side).
While the chicken sears, chop the broccoli, red bell pepper, and zucchini into bite-sized pieces.
In a separate bowl, toss the vegetables with minced garlic, a squeeze of lemon juice, olive oil, and a pinch of salt and pepper.
Transfer the spiced chicken and vegetables onto a baking sheet lined with parchment paper.
Roast in the oven for 15-18 minutes until the chicken is cooked through and the vegetables are tender.
Once done, squeeze a little extra lemon juice over the top and serve immediately.