This is a great meal for one of those days when you don’t want to spend forever in the kitchen, prepping or cooking anything. This is a great meal for one of those days you’re gone all afternoon and need a super-fast dinner to feed your family or friends.
All you have to do is chop an onion, squash and zucchini. Then you plop chicken breasts on top, spread them with hummus, squeeze a lemon over the top, and bake the whole thing.
And it tastes good! That’s the thing! It tastes good, despite your overall lack of effort. Some of my friends who aren’t so enamored of cooking ask how do I do it so well (their words, not mine, so don’t start throwing rocks yet!). Here’s the thing. It’s not me. It really isn’t. It’s just knowing a good recipe when I see it. And maybe some skill with seasoning along the way. Any dish is not going to present well if it’s missing that final sprinkle of salt or squeeze of lemon (thanks, Barefoot Contessa, for that little gem – a truth of the ages).
And where did this recipe originate? Thanks must go to Gimme Some Oven for the recipe inspiration! My only complaint is, how does hers look so much prettier than mine
I suppose it doesn’t help that I forgot to sprinkle paprika on top.
Hummus-Crusted Chicken with Roasted Squash and Zucchini
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 (I used Sabra’s pine nut – delish!)
1 Tbsp. olive oil
1 tsp. smoked paprika or sumac
Preheat oven to 450 degrees. Prepare one large baking dish or two smaller baking dishes with cooking spray.
Pound the chicken breasts to an even thickness, then season 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 and beginning to get shrively and brown. Good stuff. Serve immediately.