This easy one pan chicken and vegetable bake is covered in creamy hummus, mixed with artichoke hearts & olives, and seasoned with Italian herbs to create the ultimate quick Mediterranean dinner.
4 boneless skinless chicken breasts or thighs
1 large zucchini cut into thick slices
1 red or orange bell pepper cut into large cubes
1 small red onion cut into large cubes
1/2 pint cherry tomatoes halved
1 14.5 ounce can water-packed artichoke hearts
1/4–1/2 cup sliced green olives
8 tbsp hummus any flavor
1–2 tsp each smoked paprika, dried oregano, dried basil and dried parsley flakes
Salt & pepper
3–4 tbsp olive oil
Preheat oven to 425 degrees.
Arrange the vegetables on a wide rimmed baking sheet or a casserole dish and toss in 1-2 tbsp of olive oil and parsley, basil and oregano.
Nestle chicken breasts among vegetables, and brush with 1-2 tsp each side of olive oil. Sprinkle both sides with salt & pepper.
Top each chicken breast with hummus, 1-2 tbsp each depending on size of breast. Be generous and cover entire top.
Sprinkle smoked paprika over hummus covered chicken.
Top with green olives, tomatoes and artichoke hearts.
Drizzle a bit more olive oil over the entire dish, and sprinkle with one last round of salt & pepper.
Bake at 425 for 20-30 minutes, until chicken reaches 160 degrees in thickest part of the breast.
Slice and serve.
Keywords: Hummus Crusted Baked Chicken