Hummus Chicken

  • 3 boneless, skinless chicken breasts

  • 1 yellow squash, sliced

  • 1 zucchini, sliced

  • 1 red bell pepper, chopped

  • 1 medium onion, chopped

  • 2 lemons

  • Salt and pepper, to taste

  • Italian seasoning

  • 3 tbsp hummus, homemade or store-bought

  • 2 tbsp dried rosemary

  • 1 tbsp extra virgin olive oil

  • 1 tsp smoked paprika

  • Generous drizzle of Balsamic Vinegar

Preheat oven to 450°. Prepare one large baking dish and lightly coat with olive oil. Season the chicken breasts with salt, pepper, and Italian seasoning. In a large bowl, toss the sliced zucchini, squash and onion with olive oil until evenly coated. Season with salt, pepper, and Italian seasoning. Place all vegetables on the bottom of a 9×13 dish in an even layer. Cover each chicken breast with 1 tbsp hummus and lay the chicken evenly on top of veggies. Squeeze the juice of one lemon over the chicken and vegetables. Lightly season the entire dish with chopped rosemary and paprika. Thinly slice the remaining lemon, and place a few thin slices in the dish. Drizzle balsamic vinegar over the top, then bake for about 25-30 minutes, until the chicken is cooked through and the vegetables are tender. Serve immediately.

MainsJennifer Hummel