Hummus Chicken

 

Ingredients

• 4 (6 ounces or 170g each) boneless, skinless chicken breasts
• 1/2 teaspoon salt, divided
• 1/2 teaspoon pepper, divided
• 3 medium zucchini or yellow summer squash, roughly chopped
• 1 medium onion, roughly chopped
• 1 cup (246g) hummus, homemade or store-bought (certified gluten-free if necessary) (used everything seasoning hummus)
• 1 tablespoon olive oil
• 1 teaspoon paprika, divided
• 1 lemon, quartered

Directions

Preheat oven to 450ºF (232ºC). Spray two glass baking dishes with cooking spray.

While oven is preheating, pat the chicken dry. Season chicken breast with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add the chicken breast and hummus into a small bowl and toss until well-coated.

In a glass baking pan, toss the zucchini and onion with olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper until coated. Pat vegetables down until it makes an even layer in the baking pan. Sprinkle with 1/2 teaspoon paprika. Bake for 15 minutes.

In the second glass baking dish, add the chicken breast. Sprinkle with 1/2 teaspoon paprika.

Place both baking dishes into the oven. Bake the vegetables for about 15 minutes, and bake the chicken for about 20 minutes. Serve each chicken breast with about 3/4 cup of vegetables and 1 lemon wedge.