Lean chicken breast stays tender and juicy under a flavorful hummus coating that adds richness, fiber, and a boost of protein in this quick and delicious dish. Roasted zucchini and onions make the perfect simple side, but you can easily swap in any vegetables you have on hand. It’s an easy weeknight dinner that doubles as a satisfying, ready-to-go lunch the next day.
Active time: 20 minutes | Total time: 35 minutes
Baked Hummus-Crusted Chicken
Ingredients
- 4 (6 oz. or 170g each) boneless, skinless chicken breasts
- 1/2 tsp salt, divided
- 1/2 tsp black pepper, divided
- 1 cup (246g) hummus, homemade or store-bought
- 3 medium (200g each) zucchini or yellow summer squash, roughly chopped
- 1 medium onion (148g), chopped
- 1 tbsp olive oil
- 1 tsp paprika, divided
- 1 lemon, quartered
Directions
Preheat the oven to 450ºF (232ºC). Spray two baking sheets with cooking spray.
While oven is preheating, pat the chicken dry and season with 1/4 tsp salt and 1/4 tsp black pepper. Add the chicken and hummus to a small bowl and toss until well coated.
On one baking sheet, add the chicken and sprinkle with 1/2 tsp paprika. Bake the chicken for about 20 minutes, or until internal temperature reaches 165°F (74°C).
On the second baking sheet, toss the zucchini and onion with olive oil, 1/4 tsp salt, and 1/4 tsp black pepper until coated. Arrange the vegetables in an even layer and sprinkle with remaining 1/2 tsp paprika. Bake for 15 minutes.
Serve each chicken breast with about 3/4 cup of vegetables and 1 lemon wedge.
Serves: 4 | Serving Size: 1 chicken breast) + 3/4 cups veggies + 1 lemon wedge
Nutrition (per serving): Calories: 311; Total Fat: 12g; Saturated Fat: 1g; Monounsaturated Fat: 4g; Polyunsaturated Fat: 3g; Cholesterol: 142mg; Sodium: 533mg; Carbohydrate: 13g; Dietary Fiber: 4g; Sugar: 4g; Protein: 41g
Nutrition Bonus: Potassium: 1184mg; Iron: 9%; Vitamin A: 39%; Vitamin C: 53%; Calcium: 16%
Originally published: December 7, 2018; Updated: March 2026