Hummus Chicken

We had some leftover green goddess hummus that I made over the weekend , so I decided to make my hummus-crusted chicken that I adapted from Gimme Some Oven’s blog. This is a great recipe to make on a weeknight when you have some chicken breasts and left-over vegetables that need to be used. With little prep, you can have dinner on the table in less than 45 minutes and most of that is just time in the oven.

NGREDIENTS

• 2 boneless, skinless chicken breasts
• salt and pepper
• 1 zucchini, chopped in coins
• 1/2 head of cauliflower, chopped into florets
• 2 cups brussels sprouts, cut in half lengthwise
• 1 medium onion, chopped
• 1 cup hummus (this time I used the green goddess hummus, but I also really like Trader Joe’s roasted red pepper hummus for this recipe or just original/classic hummus) 
• 1 Tbsp. olive oil
• 1 lemon
• 1 tsp. paprika 

INSTRUCTIONS

1. Preheat oven to 425 degrees. Prepare one 8×8 baking dish with cooking spray.
2. Pat the chicken dry. Season the chicken breasts with generous pinches of salt and pepper. 
3. Place the zucchini, cauliflower and brussels sprouts and onion in the pan and drizzle with olive oil. Then toss until evenly coated. Season with salt and pepper.
4. Lay the chicken breasts evenly on top of the vegetables, then cover each chicken breast with the hummus so that the entire breast is covered.
5. Squeeze the juice of 1/2 lemon over the chicken and vegetables. Then sprinkle the pan with paprika. Thinly slice the remaining 1/2 lemon and place the slices in between the chicken and vegetables if desired.
6. Bake for about 35-40 minutes (original recipe called for 25-30, but I found this never was enough time to completely the chicken), until the chicken is cooked through and the vegetables are tender. Depending on your oven, you may need to cover with tin foil during cooking, so the hummus crust does not get too brown, but the chicken as time to cook through. Serve immediately.

Note: Get creative with your vegetables. The original recipe called for zucchini and yellow squash. I think baby carrots and broccoli would also taste great.

Second Note: Mallory made this recipe years ago before her and Chris were married and didn’t cook the chicken all the way… After her and Chris ate some under cooked chicken she can’t bring herself to make it again haha

Recipe Credit: Gimme Some Oven