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.
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.