This week is dedicated to to chicken! Chicken is a wonderfully versatile ingredient. Its mild flavor, ability to take on flavors from sweet to extra-spicy and relatively quick cooking time means it can be used in so many ways. It’s almost impossible to get tired of it. Plus, three ounces of cooked chicken is an excellent source of protein, niacin, vitamin B6, selenium and phosphorus.
Hummus serves as the perfect sauce in this easy baked chicken dish!
- 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
Preheat oven to 450 degrees. Prepare one large baking dish or two smaller baking dishes 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, squash and onion with olive oil until evenly coated. Season 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.**
Bake for about 25-30 minutes, until the chicken is cooked through and the vegetables are tender. Serve immediately.
Original post at Gimme Some Oven.
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Have a great day!
Dave & Maryann