Hummus Crusted Chicken

Hummus Crusted Chicken
Submitted By: Pam G.

Yield: 4 Servings

4 Boneless/Skinless Chicken Breasts - washed patted dry
1 Zucchini - halved and sliced
1 Yellow Squash - halved and sliced
1 medium Red Onion - halved and sliced
1 Red Bell Pepper - seeded, halved and sliced
1 Cup Prepared Hummus*
Juice of one Lemon
1 Lemon - thin sliced
1 Tbs Extra Virgin Olive Oil
2 tsp Smoked Paprika
Kosher Salt to taste
Fresh Ground Black Pepper to taste

  1. Preheat oven to 450º F
  2. Place prepared vegetables along with a generous pinch of kosher salt and fresh ground black pepper in a 9X13 inch baking dish - drizzle with olive oil and mix until all vegetables and pan interior are coated
  3. Season chicken breasts with generous pinches of kosher salt and fresh ground black pepper
  4. Coat each chicken breast with a thin layer of the prepared hummus - Make sure that the chicken breasts are completely coated
  5. Make a 'bed' of thin lemon slices for each chicken breast on top of the vegetables -Place the coated chicken breasts on top of the lemon slices
  6. Squeeze the juice of the remaining lemon over the top of chicken and vegetables - Sprinkle smoked paprika over entire pan
  7. Bake in the top third of oven for 25-30 minutes or until chicken is cooked through and juices run clear (internal temp should be at least 165º F in thickest part of the breast)
  8. Serve hot
*It is suggested that you use 'classic', roasted red pepper, or roasted garlic hummus for this dish however, you can use any flavor of hummus that you prefer

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