I love dinner meals that are easy for me to prepare earlier in the day so my family can finish them off while I am at work. It is like a fine tuned piano to walk into the kitchen to the smell of dinner almost done. I'm talking a concert of pianos. Here is a meal I made this past week that allowed me to do just that. Wow, it was fantastic.
Hummus Chicken
- 12 ounces 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 (I bought it)
- 2 Tbsp. dried rosemary
- 1 Tbsp. extra virgin olive oil
- 1 tsp. smoked paprika
- Generous drizzle of Balsamic Vinegar
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
I cooked my chicken separately from the veggies. My family likes that better and I aim to please. This time around I sautéed my veggies. Other times I roast them next to the chicken.
Enjoy Your Food,
Coach Nancy