Hummus Crusted Chicken
This easy dish replaces mayonnaise with hummus on top of the chicken, as a nutritious substitute to keep the chicken moist while baking! Cook the vegetables in the same pan to soak up all of those savory spices! Feel free to mix and match with different hummus flavors AND different veggies!
Servings 4
Calories 330kcal
Ingredients
- 4 boneless skinless chicken breasts
- 1 teaspoon ground black pepper
- 1 zucchini sliced
- 1 yellow squash sliced
- 1 medium onion chopped
- 1 cup hummus
- 1 tablespoon olive oil
- 1 lemon
- 1 teaspoon paprika
Instructions
- Preheat oven to 450 degrees F. Coat a 9x13 baking dish with cooking spray.
- Season the chicken breasts with generous pinches of pepper. In a large bowl, toss the zucchini, squash and onion with olive oil until evenly coated.
- Place all of the vegetables on the bottom of the dish in an even layer. Lay the chicken breasts evenly on top, then cover each chicken breast with the hummus.
- Squeeze the juice of 1/2 lemon over the chicken and vegetables. Sprinkle the pan with paprika. Thinly slice the remaining 1/2 lemon, and place the slices in between the chicken and vegetables if desired.
- Bake for about 25-30 minutes, until the chicken is cooked (check that internal temperature has reached 165F) through and the vegetables are tender.
- Enjoy!
Notes
Serving Size = 1 chicken breast and 1 cup vegetables
- I love serving this dish up with Brown Rice or Banza Rice!
- Total cooking time may vary depending on thickness of chicken pieces.
