Hummus Chicken

14 35 522
Ingredients Minutes Calories
Prep Cook Servings
10 min 25 min 3
Hummus Chicken
Health Rating

Ingredients


3 breast Chicken breast, boneless, skinless
1 medium Summer squash (diced)
1 medium Zucchini (sliced)
1 medium pepper(s) Red bell pepper (chopped into 2-inch pieces)
1 medium White onion (chopped)
2 medium Lemon
1/2 tsp Salt
1/2 tsp Black pepper
1 tbsp Italian herb seasoning, McCormick
1/2 cup Hummus
2 tbsp Rosemary, dried
2 tbsp Extra virgin olive oil
1 tsp Paprika, smoked
1/4 cup Balsamic vinegar

Instructions


1. Preheat oven to 450°F.

2. Prepare one large baking dish and lightly coat with 1 tbsp olive oil. Season the chicken breasts with salt, pepper, and Italian seasoning.
3. In a large bowl, toss the sliced zucchini, squash and onion with 1 tbsp olive oil until evenly coated. Season with salt, pepper, and Italian seasoning.
4. Cover each chicken breast with 1 TB of hummus each. 

5. Place all vegetables on the bottom of a 9×13 dish in an even layer. Lay the chicken evenly on top. Squeeze the juice of one lemon over the chicken and vegetables. 
6. Lightly season the entire dish with chopped rosemary and paprika. Thinly slice the remaining lemon, and place a few thin slices in the dish.
7. Drizzle balsamic vinegar over the top.

8. Bake for about 25-30 minutes, until the chicken is cooked through and the vegetables are tender. Serve immediately.

Notes:

Cooked chicken thermometer should read 165F


Nutrition Facts

Per Portion

Calories 522
Calories from fat 163
Calories from saturated fat 27.4
Total Fat 18.1 g
Saturated Fat 3.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.7 g
Monounsaturated Fat 9.6 g
Cholesterol 132 mg
Sodium 940 mg
Potassium 1325 mg
Total Carbohydrate 31 g
Dietary Fiber 9.7 g
Sugars 9.4 g
Protein 59 g

Dietary servings

Per Portion


Fruit 0.7
Meat 2.6
Meat Alternative 0.2
Vegetables 3.3

Energy sources


Pygal24%439.6628560988429130.6540125405727831%434.2470232594198263.973349690238845%293.32506762865216181.3062569608496524%31%45%CarbohydratesFatProtein
Recipe from:
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