This hummus chicken recipe with roasted vegetables is a super easy weeknight meal that will allow you to quickly get a tasty meal on the table. The hummus takes on a light crust as it bakes in the oven. And when combined with vegetables, green olives and artichoke hearts, it transforms boring old chicken into something truly special.
Have you ever thought of using hummus for something other than dipping? If you answered “yes”, than you are smarter than I! But if you were like me and limited hummus to a dipping agent for pita chips and veggies, let me introduce you to hummus crusted chicken. It’s the perfect healthy weeknight meal that uses unprocessed simple ingredients and pantry staples!
Why this recipe works
- Healthy recipes that taste delicious and are family friendly are sometimes challenging! This one will make everyone happy.
- Makes the most delicious juicy chicken breast thanks to the crusty hummus topping.
- A great way to use leftover hummus and any other vegetables you have on hand – very customizable to your liking!
- So simple to make, will definitely become one of your favorite easy dinners!
- Boneless skinless chicken breasts, chicken tenders or chicken thighs.
- 1 standard tub of store-bought hummus. You could make your own hummus but why when there are so many great options now available? I love using red pepper hummus, or spicy hummus.
- Various fresh vegetables. I love red onions, zucchini, yellow squash and bell peppers, but feel free to mix it up and use what you’ve got on hand. Green beans and cherry tomatoes is another delicious option.
- Totally optional, but I love adding in sliced green olives and artichoke hearts (soaked in water not olive oil).
- Just a few basic seasonings including salt & pepper, smoked paprika, parsley, basil and oregano. Fresh herbs or garlic powder and onion powder are also welcome additions.
Step by step directions
- Begin by cutting up your veggies into large cubes or chunks, and toss them a bit some olive oil, salt & pepper, as well as dried parsley, basil & oregano. If you have a premade Italian style seasoning or middle east blend on hand, feel free to use that instead.
- Now nestle your chicken breasts among the veggies. Brush with just a bit of olive oil to help the breasts retain their moisture. 1-2 teaspoons of olive oil per side is perfect.
- Next, generously spread on your hummus in an even layer, about 1-2 tablespoons per breast, and then sprinkle with paprika.
- Finally, add in the toppings. I like to use a half quart of cherry tomatoes, cut in half, about ⅓ cup of sliced green olives and a whole cup of water-packed artichoke hearts. Canned mushrooms would be an excellent addition as well. Drizzle a little more olive oil all over the whole dish, about 1 tbsp total, and a bit more salt and pepper. Now it’s ready to pop in the oven.
- Bake at 425 for about 30 minutes, beginning to check for doneness with a thermometer at 20 minutes since breast size may vary. Chicken is done when the internal temperature reaches 160 degrees f.
What Pairs Well With This Dish?
We love this dish with spaghetti or another type of pasta, and quinoa or rice is delicious as well. And of course zoodles are perfect if you’re going low carb. The chicken tastes delicious the next day and when reheated a bit, is really good tossed in a Greek salad topped with feta cheese.
Frequently asked questions
Our local grocery store sells a Mediterranean style hummus, so I regularly use that with this dish. But a garlic flavor would be wonderful, as well as some sort of roasted red pepper or pesto hummus.
Well, it gets a tiny bit crusty but still remains incredibly creamy and moist. Hence why I call it hummus *crusted* chicken.
Expert cooking tips
- I use a wide rimmed sheet pan to avoid spills and achieve a quick and even bake. However feel free to bake in a traditional casserole style dish and adjust cooking times accordingly, keeping in mind that it may take a bit longer to cook.
- The hummus doesn’t infuse any real “flavor” into the chicken, but it does is serve as a creamy sauce for the chicken, without having to create a separate pan sauce.
- If the breasts are extremely thick, I recommend lightly pounding them with the flat end of a tenderizer just so that they can cook a little more quickly and evenly.
- Lastly, brining the breasts first, imparts a ton of flavor and prevents the chicken from drying out. To make a quick brine, visit my super simple recipe for brining chicken.
Hummus Crusted Chicken Vegetables
- 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
- ½ pint cherry tomatoes halved
- 1 14.5 ounce can water-packed artichoke hearts
- ¼-1/2 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.