Hummus Crusted Chicken Breasts
by Firebyrd
Hummus serves as the perfect coating in this healthy & easy baked chicken dish.
Chicken breasts are coated with a generous layer of hummus and set atop a bed of yummy veggies, The hummus stay a bit moist after the baking, and forms up a nice crumbly layer around the chicken. Plus some oozes onto the veggies for a flavor explosion!
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INGREDIENTS
- 4 boneless, skinless chicken breasts
- salt and pepper
- 1 zucchini ; chopped
- 1 yellow squash ; chopped
- 1 medium onion ; chopped
- 6 large carrots ; chopped
- 1 cup hummus ; homemade or storebought
- 1 tablespoon olive oil
- 2 lemons
- 1 teaspoon smoked paprika or sumac ; (McCormick Hot Shot! Black & Red Pepper Blend can be used instead)
- parmesan cheese ; (optional) to sprinkle on chicken
INSTRUCTIONS
Preheat oven to 450F. Prepare one large baking dish or two smaller baking dishes with cooking spray.
Season the chicken breasts with generous pinches of salt and pepper. In a large bowl, toss the zucchini, squash, onion, and carrots with olive oil until evenly coated. Season with salt and pepper (and other spices if you choose).
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 (or McCormick Hot Shot! Black & Red Pepper Blend). 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. Sprinkle with parmesan cheese, if desired, and serve immediately.
NOTES
You can use any veggies you'd like (broccoli, squash, zucchini, cauliflowers, carrots), as well as any variety of hummus.
Firebyrd
dpmueller
ees55
bigoven
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (515g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 415 | ||
| Calories from Fat: 87 (21%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 9.6g | 13 % | |
| Saturated Fat 1.8g | 9 % | |
| Monounsaturated Fat 3.6g | ||
| Polyunsanturated Fat 3g | ||
| Cholesterol 136.9mg | 42 % | |
| Sodium 422mg | 15 % | |
| Potassium 1240.8mg | 33 % | |
| Total Carbohydrate 23.7g | 7 % | |
| Dietary Fiber 8.6g | 35 % | |
| Sugars, other 15.1g | ||
| Protein 61.4g | 88 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 415
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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