Sabra Red Pepper Hummus Chicken

Servings: 4

Prep Time: 12

Cook Time: 30

Total Time: 42

5 from 1 vote

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

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.