Hummus Encrusted Chicken



  • 4 boneless, skinless chicken breasts
  • salt and pepper
  • 3 zucchini, chopped
  • 3 yellow squash, chopped
  • 1/4 cup hummus, homemade or storebought
  • 1 Tbsp. olive oil
  • 2 lemons
  • 1 tsp. smoked paprika
  • 1 tsp onion powder


Preheat oven to 450 degrees. Prepare one large baking dish with cooking spray.
Pat the chicken dry. Season the chicken breasts with generous pinches of salt and pepper. In a large bowl, toss the zucchini and squash with olive oil until evenly coated. Season with salt, pepper, and onion powder.
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. Thinly slice the remaining lemon, and place the slices in between the chicken and vegetables if desired.
Bake for about 25-30 minutes, until the chicken is cooked through and the vegetables are tender. Serve immediately.

Serving Size: 1 chicken breast and 1.5 cups zucchini & squash mix
Fat 8 g     Carbs 6.6g      Sugar 3.2g    Protein 27.5g    

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