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Hummus Crusted Chicken Vegetables

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. 
5 from 9 votes
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 -6
Author:Andrea

Ingredients

  • 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 tablespoon hummus any flavor
  • 1-2 teaspoon each smoked paprika dried oregano, dried basil and dried parsley flakes
  • Salt & pepper
  • 3-4 tablespoon olive oil
  •  

Instructions

  • Preheat oven to 425 degrees.. Arrange the vegetables on a wide rimmed baking sheet or a casserole dish and toss in 1-2 tablespoon of olive oil and parsley, basil and oregano.
  • Nestle chicken breasts among vegetables, and brush with 1-2 teaspoon each side of olive oil. Sprinkle both sides with salt & pepper. 
  • Top each chicken breast with hummus, 1-2 tablespoon 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.

Video

Notes

If chicken breasts are extra thick, lightly hammer a bit with the flat end of a tenderizer so that chicken cooks more quickly and evenly.
Feel free to use any type flavored or plain hummus you prefer.
The nutritional information is provided as a courtesy and is an estimate generated by a calculator.

Nutrition

Serving: 6g | Calories: 310kcal | Carbohydrates: 29g | Protein: 16g | Fat: 13g
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