Hummus Crusted Chicken & Vegetables

5 from 3 reviews

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

1/41/2 cup sliced green olives

8 tbsp hummus any flavor

12 tsp each smoked paprika, dried oregano, dried basil and dried parsley flakes

Salt & pepper

34 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

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