Nutritional Wisdom with Carly Pollack

Hummus Crusted Chicken

Gimme Some Oven
Hummus Crusted Chicken Hummus Crusted Chicken

1/2 lb boneless, skinless chicken thighs
sea salt, to taste
black pepper, to taste
1/2 medium zucchini, chopped
1/2 medium yellow squash, chopped
1/2 medium onion, chopped
1/2 cup hummus
1/2 tbsp coconut oil, melted
1 medium lemon
1/2 tsp paprika

Preheat oven to 425 degrees. Coat (lightly) one baking dish with coconut or oil. Season the chicken thighs with generous pinches of salt and pepper. In a large bowl, toss the zucchini, squash and onion with coconut oil until evenly coated. Season with salt and pepper. If using one baking dish, place all of the vegetables on the bottom of the dish in an even layer and season with salt and pepper. Lay the chicken evenly on top, then cover each chicken breast/thighs with the hummus so that the entire breast is covered. Squeeze the juice of one lemon over the chicken and vegetables. Then sprinkle the pan with smoked paprika. Thinly slice the remaining lemon, and place the slices in between the chicken and vegetables if desired. Bake for about 35 to 45 minutes, until the chicken is cooked through and the vegetables are tender.

2 Servings

Recipe Credit