Ingredients: (Serves 3)
● 3 boneless, skinless chicken breasts
● 1 yellow squash, sliced
● 1 zucchini, sliced
● 1 red bell pepper, 2” chopped
● 1 medium onion, chopped
● 2 lemons
● Salt and pepper, to taste
● Italian seasoning
● 1/2 cup hummus, homemade or store-bought
● 2 Tbsp. dried rosemary
● 1 Tbsp. extra virgin olive oil
● 1 tsp. smoked paprika
● Generous drizzle of Balsamic Vinegar
Directions: Preheat oven to 450°. Prepare one large baking dish and lightly coat
with olive oil. Season the chicken breasts with salt, pepper, and Italian seasoning.
In a large bowl, toss the sliced zucchini, squash, and onion with olive oil until evenly
coated. Season with salt, pepper, and Italian seasoning.
Cover each chicken breast with 1 TB of hummus each. Then place on top of the
vegetables. 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.
Lightly season the entire dish with chopped rosemary and paprika. Thinly slice the
remaining lemon, and place a few thin slices in the dish.
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.
