Serving Size: Serves 3
Ingredients:
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
A 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, pepper, 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 25-50 minutes, until the chicken is cooked through and the vegetables are tender. Serve immediately. (I think this depends on the size of chicken breasts because this has taken me 25 mins and up to 50, so check the internal temperature) 👊 I usually cover with foil if I have it.
***I had a lot of "juice" at the bottom of this pan, so I put it in a freezer-safe glass jar and froze it. This will work great as a soup base later. I recommend you do the same. There's a lot of moisture in zucchini and the flavors are a great base.
Photo Credit: Canva - AnnaPustynnikova from Getty Images Pro