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One dish, 30 minute meals are my favorite. This Roasted Red Pepper Hummus Chicken is simple, full of flavor, and delicious. If you’ve never cooked your hummus before you might want to try it now!
Lunch ideas come easily, but dinner is a whole other animal. For some unknown reason, coming up with what to eat that’s fresh, healthy, and quick doesn’t come naturally (and on the spot) in the evenings. As a working mom, I’m just as tired as my kids are by 5pm.
This recipe is my go-to “I have nothing left to eat” and “I just got back from a trip and we have nothing left to eat” recipe. Lately, both have been happening a lot. We always have Sabra hummus and zucchinis in our fridge, chicken in my freezer, and everything else called for here in my pantry.
If you don’t’ have this specific variety of humus at your store, any Sabra hummus will work. I even make this with the traditional (plain) hummus and squeeze a little lemon juice in it prior to spreading. It’s delicious! To top it off, the whole dish comes together in under 30 minutes.
My entire family loves this recipe. Depending what type of hummus I have on hand, they eat more or less of the “chicken topping” as my daughter calls it. I used Sabra’s Roasted Red Pepper Hummus today, but any other variety will work. One of my favorites is the Luscious Lemon with this chicken. It brings a whole new dimension to traditional baked lemon chicken.
Sabra Red Pepper Hummus Chicken
Ingredients
- 1 large zucchini, sliced into ½-inch thick rounds
- 1 large yellow squash, sliced ½-inch thick rounds
- 1 medium onion, thinly sliced
- 1 tablespoon olive oil
- Salt and pepper, for seasoning
- 2 lemons, one sliced and the other halved
- 4 boneless skinless chicken breasts
- 1 cup Sabra Roasted Red Pepper Hummus
- 1 teaspoon smoked paprika, use this if using traditional hummus or want extra smoky flavor
Instructions
- Preheat the oven to 450F and lightly grease a 9 x 9-inch or 9 x 13-inch baking dish with olive oil or cooking spray.
- In a large bowl, season the zucchini, squash, and onion with salt and black pepper. Drizzle with olive oil and toss to combine.
- Transfer the veggies to the baking dish and spread them in an even layer.
- Top the veggies with lemon slices.
- Pat the chicken dry with paper towels and season both sides with salt and black pepper. Place the chicken over the vegetables.
- Using a spoon, spread the hummus over each chicken breast so that the entire fillet is covered.
- Squeeze the lemon halves over the chicken and vegetables. Dust the tops of the chicken with the smoked paprika.
- Bake for 25 to 30 minutes or until the chicken reaches an internal temperature of 165F and the tops are golden brown.
- Remove the baking dish from the oven and allow it to rest 5 minutes before serving.
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