Looking for the perfect, easy weeknight meal? This one’s got appeal!! I can’t remember where I stumbled upon this goodie, but it’s on our menu at least once a month.
The idea of using hummus as a sauce never occurred to me, but I’m sure glad it did to someone else. This recipe literally takes 10 minutes of prep time, and a half hour in the oven…it doesn’t get any easier. I love meals like that! And ones that are actually easy AND good is a PLUS 🙂
HUMMUS-CRUSTED CHICKEN
Yield: 4 servings
Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins
INGREDIENTS:
- 4 boneless, skinless chicken breasts
- Salt and pepper
- 1 zucchini chopped
- 1 yellow squash chopped
- 1 medium onion chopped (I usually replace this with onion powder since my husband is anti-onion)
- 1 cup hummus (any kind! I usually use Sambra garlic or roasted red pepper)
- 1 Tbsp. olive oil
- 2 lemons
- 1 tsp. Smoked paprika or sumac
DIRECTIONS:
Preheat oven to 450 degrees. Prepare a large baking dish (9×13) with cooking spray.
Pat the chicken dry. Season the chicken breasts with a generous amount of salt and pepper. In a large bowl, toss the zucchini, squash and onion with olive oil until coated. Season with salt and pepper.
(OK, how cute are these salt & pepper shakers from Crate & Barrel?)
Place all the vegetables on the bottom of the dish in an even layer. Lay the chicken over top then cover each breast with hummus, so it’s entirely covered. Squeeze the juice of 1 lemon over the chicken and vegetables. Then sprinkle the pan with smoked paprika or sumac. Thinly slice the remaining lemon, and put the slices between the chicken and vegetables as desired.
Bake for about 25-30 minutes, until the chicken is cooked through and the vegetables are soft. Serve immediately.
Enjoy the deliciousness, friends!