Cut cauliflower florets into bite-sized pieces. Stem, seed, and cut red bell pepper into 1’’ dice. Trim ends off green beans. Rinse chicken breasts, pat dry, and season with a pinch of salt and pepper. Set aside ½ tsp. paprika and ½ tsp. cumin for garnish.
Roast the Vegetables
Place cauliflower, green beans, and red bell peppers on prepared baking sheet. Drizzle with 1 Tbsp. olive oil, ½ tsp. salt, ¼ tsp. pepper, remaining cumin and paprika, then toss to evenly coat. Roast until cauliflower is tender and browned, 12-15 minutes. Remove from oven and turn on broiler. While vegetables roast, sear the chicken.
Sear the Chicken
Place a medium oven-safe pan over medium-high heat. Add 1 tsp. olive oil, then chicken to hot pan. Sear chicken on one side until golden brown, 3-5 minutes. Flip chicken, reduce heat to medium, and cook 5-6 minutes.
Add Hummus and Broil Chicken
Scoop half the hummus on each chicken breast and spread. Place pan under broiler until chicken is golden brown or until chicken reaches a minimum internal temperature of 165 degrees, 2-3 minutes. Rest chicken for 3 minutes.
Plate the Dish
Scoop roasted vegetables onto plate and place chicken up against vegetables. Garnish chicken with reserved paprika and cumin.