Lean chicken breast is kept moist in a creamy hummus shell, which adds flavor, fiber and protein. It’s served over roasted zucchini but you can also sub in your favorite roasted veggies instead. Make this for dinner, and you can pack leftovers for a lunch you’ll be excited about.
Ingredients for servings
4 boneless, skinless chicken breasts
0.5 tsp salt divided
0.5 tsp pepper, divided
3 medium zucchini or yellow summer squash roughly chopped
1 medium onion roughly chopped
1 cup hummus, homemade or store-bought certified gluten-free if necessary
1 tbsp olive oil
1 tbsp paprika divided
1 lemon quartered
Baked Hummus-Crusted Chicken
Preheat oven to 450ºF (232ºC). Spray two glass baking dishes with cooking spray.
While oven is preheating, pat the chicken dry. Season chicken breast with 0.25 teaspoon salt and 0.25 teaspoon pepper. Add the chicken breast and hummus into a small bowl and toss until well-coated.
In a glass baking pan, toss the zucchini and onion with olive oil, 0.25 teaspoon salt and 0.25 teaspoon pepper until coated. Pat vegetables down until it makes an even layer in the baking pan. Sprinkle with 0.5 teaspoon paprika. Bake for 15 minutes.
In the second glass baking dish, add the chicken breast. Sprinkle with 0.5 teaspoon paprika.
Place both baking dishes into the oven. Bake the vegetables for about 15 minutes, and bake the chicken for about 20 minutes. Serve each chicken breast with about 0.75 cup of vegetables and 1 lemon wedge.