Juicy chicken breasts are covered in smooth hummus, then baked until golden. A side of roasted zucchini and onion adds color, flavor, and fiber. This dish is simple, fast, and perfect for a healthy dinner or lunch.
Active time: 20 minutes | Total time: 35 minutes
Baked Hummus‑Crusted Chicken
Ingredients
- 4 chicken breasts (about 6 oz each)
- ½ tsp salt, split
- ½ tsp black pepper, split
- 1 cup hummus (store‑bought or homemade)
- 3 medium zucchini or yellow squash, cut into bite‑size pieces
- 1 medium onion, diced
- 1 Tbsp olive oil
- 1 tsp paprika, split
- 1 lemon, cut into wedges
Directions
- Turn the oven on to 450°F (232°C). Lightly spray two baking trays with cooking spray.
- Pat the chicken dry. Sprinkle each piece with ¼ tsp salt and ¼ tsp pepper.
- Place the chicken in a bowl, add the hummus, and toss until every piece is fully coated.
- Lay the chicken on one tray, sprinkle with half of the paprika, and bake for about 20 minutes, or until the inside reaches 165°F (74°C).
- On the second tray, mix the zucchini, onion, olive oil, the remaining salt, pepper, and paprika. Spread evenly and roast for 15 minutes.
- Serve each chicken breast with a generous scoop of the roasted vegetables and a lemon wedge on the side.
Serves: 4 (one breast, ¾ cup veggies, and one lemon wedge per person)
Nutrition (per serving)
Calories: 311 kcal | Fat: 12 g | Saturated Fat: 1 g | Monounsaturated Fat: 4 g | Polyunsaturated Fat: 3 g | Cholesterol: 142 mg | Sodium: 533 mg | Carbs: 13 g | Fiber: 4 g | Sugar: 4 g | Protein: 41 g
Additional nutrients: Potassium 1184 mg, Iron 9 %, Vitamin A 39 %, Vitamin C 53 %, Calcium 16 %.