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.
8 boneless, skinless chicken tenderloins
salt and pepper
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
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.