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You are here: Home / Course / Hummus Baked Chicken with Vegetables

Hummus Baked Chicken with Vegetables

June 1, 2018 by Hayley 18 Comments

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This simple meal can be made in one pan and in just about 40 minutes. Smokey hummus takes baked chicken from boring to something exciting again. Roasted summer vegetables makes this a quick, complete meal! Perfect for a healthy week night dinner that is gluten free and dairy free.

Hummus baked chicken on a bed of zucchini, squash and tomatoes.

Do you love hummus, but don’t know how to turn it in to a full meal? Look no further than this simple and delicious hummus baked chicken with vegetables. Hummus is excellent on just about everything and baked chicken breasts are no exception. Baking the dish gives the hummus a slightly crispy crust around the juicy chicken breast. Toss some chopped summer vegetables into the pan with it and you have a whole meal in just 30 minutes. 

If you have a little more time you can make my homemade roasted red pepper hummus to slather all over the chicken. It adds a little time to the recipe, but is so delicious, I think it’s worth it. If you’re crunched for time or just aren’t into the idea of making your own hummus, store bought is fine.

Growing up my brother was allergic to just about everything under the sun which meant that dinner was usually plain chicken and broccoli with some white rice. Unfortunately, we didn’t know about the magic of slathering things in hummus. It’s dairy, sugar, and gluten-free so it’s perfect for those people who are allergic or avoiding most major food groups! Chicken is definitely not boring when you make it this way.

I’m also always on the look out for recipes that need a limited amount of dishes. We don’t have a dishwasher in our kitchen so every pan counts. With just a little planning, this hummus baked chicken and vegetables can all be roasted in one pan for a super easy clean up. Put some parchment paper down on the pan and just toss it after and it will practically seem like you didn’t cook anything at all!

Tips for Making Hummus Baked Chicken and Vegetables

  • Resist the urge to slather the hummus on really thick. I get it. The more hummus you add, the better it gets. The problem is if the layer is too thick it won’t crisp up on top and you’ll get a soggy crust on your chicken.
  • Feel free to change up the vegetables. You can use whatever vegetables you would like to toss in the pan. I usually just throw in whatever is in my fridge. Just be sure they will cook at the same rate as each other. For instance potatoes are going to take longer and kale will go really quick. So keep that in mind when choosing!
  • Garnish with fresh lemon and parsley. While it is not essential I think a squirt of lemon is a fabulous addition to this meal. The acidity of lemon juice just brightens everything.
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Hummus Baked Chicken and Vegetables

This simple meal can be made in one pan and in just about 30 minutes. Smokey hummus takes baked chicken from boring to something exciting again. Roasted summer vegetables makes this a quick, complete meal!

Course Main Course
Cuisine Middle Eastern
Keyword baked hummus chicken, hummus chicken, roasted vegetables
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 People
Calories 442 kcal
Author Hayley

Ingredients

Hummus Chicken

  • 4 Chicken Breasts Boneless & Skinless
  • 1/2 Cup Roasted Red Pepper Hummus
  • 1/2 Tsp Paprika

Roasted Vegetables

  • 2 Medium Zucchini Squash Diced
  • 2 Medium Yellow Squash Diced
  • 1/2 Cup Grape Tomatoes Halved
  • 3 Tbsp Olive Oil
  • 1/2 Tsp Dried Parsley
  • 1/4 Tsp Salt
  • 1/4 Tsp Pepper

Instructions

  1. Preheat oven to 425 degrees. Pat chicken breasts dry with a paper towel and evenly distribute the hummus among each breast. About 2 Tbsp each piece. Spread in a even layer.

  2. Line a baking sheet with parchment paper or lightly grease the bottom and place each chicken breast on to it, evenly spaced. Sprinkle with paprika before placing in the 425 degree oven.

  3. While the chicken is baking. Prepare the zucchini, yellow squash, and tomatoes by dicing them to evenly sized pieces. 

  4. In a bowl toss the zucchini, yellow squash, and tomatoes with the parsley, salt, pepper, and olive oil to evenly coat. And set aside.

  5. After the chicken has baked for 15 minutes, remove from the oven and add the vegetables to the pan in a single layer and return the pan to the oven.

  6. Bake for an additional 15 minutes or until the chicken's internal temperature has reached 165 degrees and the vegetables has began to brown.

  7. Serve immediately with fresh lemon slices and fresh parsley.

Recipe Notes

For the hummus you can use store bought or make your own with my recipe for roasted red pepper hummus.

 

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Filed Under: Course, Dairy-Free, Diet Type, Dinner, Gluten-Free, recipe, Sugar-Free Tagged With: baked chicken, chicken, gluten free, hummus, sugar free

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Reader Interactions

Comments

  1. Caroline

    June 1, 2018 at 11:38 am

    5 stars
    I’ve never thought to use hummus as a topping like this, but I can imagine it helps keep the chicken juicy and forms a tasty crust. Roast chicken and veg are a favorite as well.

    Reply
    • Hayley

      June 1, 2018 at 11:56 am

      It makes the chicken really juicy! I rarely use breast because I feel like it dries out to easy, but not in this case!

      Reply
  2. Lisa Huff

    June 1, 2018 at 11:58 am

    5 stars
    This chicken looks way too good to be baked! Love the idea of adding hummus, genius!

    Reply
    • Hayley

      June 1, 2018 at 12:31 pm

      Thanks Lisa! I don’t bake chicken a lot but it’s totally worth it in this recipe!

      Reply
  3. georgie

    June 1, 2018 at 12:21 pm

    5 stars
    what a great idea! i would have never thought to have done this before! and I love hummus so win win situation!

    Reply
    • Hayley

      June 1, 2018 at 12:43 pm

      It really is Georgie!

      Reply
  4. Danielle

    June 1, 2018 at 12:32 pm

    5 stars
    I love hummus baked chicken. It’s one of our favourite ways to use up leftover hummus.

    Reply
    • Hayley

      June 1, 2018 at 12:43 pm

      The hardest part is having leftover hummus!

      Reply
  5. Adriana Lopez Martin

    June 1, 2018 at 3:03 pm

    5 stars
    What a great way to use hummus on a weeknight dinner. I need to make this dish soon as in my household hummus and chicken rule!

    Reply
    • Hayley

      June 1, 2018 at 3:14 pm

      Hope you love it as much as we do Adriana!

      Reply
  6. Kendra B.

    June 1, 2018 at 3:45 pm

    5 stars
    Yes!! I know what I will be making VERY soon! This looks AMAZING, Hayley!

    Reply
  7. Lauren

    June 3, 2018 at 5:25 pm

    5 stars
    Okay, I know I always comment saying “wow I’m going to make this” and I do so with the full intention of following thru, but I can tell you I will 100% be eating this meal this week! 3 ingredients is exactly the number I prefer to handle! Thanks for sharing this!

    Reply
    • Hayley

      June 8, 2018 at 10:38 am

      Sometimes we all just need something quick and simple!

      Reply
      • Hayley

        June 8, 2018 at 10:38 am

        Thanks Kendra!

        Reply
  8. ThrifDeeDubai

    June 4, 2018 at 3:23 pm

    5 stars
    Wow your description alone got me drooling!! This has been saved to my Grub, Food, Goodies Pinterest board because this looks delicious & so easy to make, I would never think of slathering it on chicken!! Can’t wait to try!! Thanks for this, you always have the best recipe ideas!

    Reply
    • Hayley

      June 8, 2018 at 10:38 am

      Thanks Dee! I hope you and the kiddos love it!

      Reply

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Welcome!

Hello! I'm Hayley the author, recipe developer, and taste tester for this blog. I love creating simple, healthy recipes that everyday people can enjoy. I share recipes and the tips and tricks I have learned on my journey. I'm excited to share my meals with you! Read More…

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