I stumbled upon this recipe and was immediately intrigued because I love me some hummus. Somehow the idea of using hummus as a marinade in baking never occurred to me. But as soon as I saw this recipe, it moved to the top of my “To-make” list.
In order to make this a one-dish meal I added a bunch of veggies to bake underneath the chicken. And in less than 10 minutes of prep time, I roughly chopped the veggies and added them and the chicken tenderloins to a big baking dish, slathered the chicken with hummus, and popped it in the oven. About a half an hour later, I learned what “hummus-crusted” was all about.
Prep Time: 10 minutes
Cook Time: 25 minutes
Ingredients (5 servings)
- 8 boneless, skinless chicken tenderloins
- salt and pepper
- Italian seasoning
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 red bell pepper, cut into square sections
- 1 medium onion, chopped
- 1 cup hummus, homemade or store-bought
- ¼ cup fresh rosemary (chopped) or 2 tbsp dried rosemary
- 1 Tbsp. olive oil
- 2 lemons
- 1 tsp. smoked paprika
- Generous drizzle of Balsamic Vinegar
Preheat oven to 450 degrees. Prepare one large baking dish or two smaller baking dishes with cooking spray.
Season the chicken breasts with generous dashes of salt, pepper, and Italian seasoning.
In a large bowl, toss the zucchini, squash and onion with olive oil until evenly coated. Season with salt, pepper, and Italian seasoning.
Place all of the vegetables on the bottom of a 9×13 dish in an even layer. Lay the chicken tenderloins evenly on top.
Cover each chicken breast with the hummus so that the entire breast is covered.
Squeeze the juice of one lemon over the chicken and vegetables.
Sprinkle the pan with chopped rosemary and smoked paprika.
Thinly slice the remaining lemon, and place the slices in between the chicken and vegetables if desired.
Generously drizzle Balsamic vinegar over the top
Bake for about 25-30 minutes, until the chicken is cooked through and the vegetables are tender. Serve immediately.