Hummus-Crusted Chicken
- Yield 4
- Prep 10 minutes
- Cook 25 minutes
- Total 35 minutes
Hummus-Crusted Chicken is a chicken recipe on Avoteb. The yield on the card is 4. Plan on 35 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 4 boneless, skinless chicken breasts
- salt and pepper
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 1 medium onion, chopped
- 1 cup hummus, homemade or storebought
- 1 Tbsp. olive oil
- 2 lemons
- 1 tsp. smoked paprika or sumac
Method
Warm oven to 450 degrees. Prepare one large baking dish or two smaller baking dishes with cooking spray.
Blot the chicken dry. Salt the chicken breasts with generous pinches of salt and pepper. In a large bowl, toss the zucchini, squash and onion with olive oil until evenly coated. Salt with salt and pepper.
If using one baking dish, place all of the vegetables on the bottom of the dish in an even layer. Lay the four chicken breasts evenly on top, then cover each chicken breast with the hummus so that the entire breast is covered. Squeeze the juice of one lemon over the chicken and vegetables. Then sprinkle the pan with smoked paprika or sumac. Thinly slice the remaining lemon, and place the slices in between the chicken and vegetables if desired.
**If using two pans, use one for the chicken and one for the vegetables.**
Roast for about 25-30 minutes, until the chicken is cooked through and the vegetables are tender. Plate while it is hot.
