Recipes that are all gluten & dairy free

Hummus Crusted Chicken

Screen Shot 2019 11 22 at 3 43 47 PM

Recipe by Gimme Some Oven

**Full Disclosure - this picture is totally not what the dish looks like, but the hummus crusted chicken just isn't cute enough to take a professional photo ;)

  • 1 lb boneless, skinless chicken thighs/breast
  • sea salt, to taste
  • black pepper, to taste
  • 1 medium zucchini, chopped
  • 1 medium yellow squash, chopped
  • 1 medium onion, chopped
  • 1 cup hummus
  • 1 tbsp coconut oil, melted
  • 2 medium lemons
  • 1 tsp paprika
  • 1 tbsp of coconut oil
  • Preheat oven to 425 degrees.
  • Coat (lightly) one baking dish with coconut or oil. Get some on your hands and rub it in, it's free lotion!
  • Season the chicken breast/thighs with generous pinches of sea 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. Yes, again.
  • Lay the chicken evenly on top, then cover each chicken breast/thighs with the hummus so that the entire breast is covered. You know, we like our ladies covered.
  • Squeeze the juice of one lemon over the chicken and veggies.
  • Then top the dish with smoked paprika.
  • Thinly slice the remaining lemon, and place the slices in between the chicken and veggies if desired.
  • Bake for about 35 to 45 minutes, until the chicken is cooked through and the vegetables are tender.

Serving Size

Posted To: Entree