| 13 | 40 | 491 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 30 min | 3 |
| 3 breast | Chicken breast, boneless, skinless |
| 1 medium | Summer squash (yellow, sliced) |
| 1 medium | Zucchini (sliced) |
| 1 medium pepper(s) | Red bell pepper (2" chopped) |
| 1 medium | Red onion (chopped) |
| 2 medium | Lemon |
| 1 dash | Salt and pepper (to ttaste) |
| 1 tsp | Italian herb seasoning, McCormick |
| 1/2 cup | Hummus (homemade or store bought) |
| 2 tbsp | Rosemary, dried |
| 1 tbsp | Extra virgin olive oil |
| 1 tsp | Paprika, smoked |
| 1 tbsp | Balsamic vinegar (a generous drizzle) |
1. Preheat oven to 450F.
2. Prepare one large baking dish and lightly coat with olive oil.
3. Season the chicken breasts with salt, pepper, and Italian seasoning.
4. In a large bowl, toss the sliced zucchini, squash and onion with olive oil until evenly coated. Season with salt, pepper and Italian seasoning.
5. Cover each chicken breast with 1 tablespoon of hummus each.
6. Then place all vegetables on the bottom of a 9x13 dish in an even layer. Lay the chicken evenly on top.
7. Squeeze the juice of one lemon over the chicken and vegetables.
8. Lightly season the entire dish with chopped rosemary and paprika.
9. Thinly slice the remaining lemon, and place a few thin slices in the dish.
10. Drizzle balsamic vinegar over the top, then bake for about 25-30 minutes, until the chicken is cooked through and the vegetables are tender. Serve immediately.
Chicken Breast
is rich in lean protein which contributes to muscle growth and repair
| Fruit | 0.7 |
| Meat | 2.6 |
| Meat Alternative | 0.2 |
| Vegetables | 3.3 |
