Hummus-Crusted Chicken

Judy
Gold Post Medal for All Time! 677 Posts

Hummus-Crusted Chickenon dinner plate with broccoli and potatoes I used bone-in thighs and cooked about 40 minutes in the toaster oven. I only used onions, since I didn't have the squash. It was delicious.

Prep Time: 10 minutes

Cook Time: 25-40 minutes

Total Time: 35 to 50 minutes

Yield: 4 servings

Source: Facebook group

Ingredients:

4 chicken cutlets (I used 4 skinless bone-in thigh)
salt and pepper to taste
1 zucchini, chopped (I left out)
1 yellow squash, chopped (I left out)
1 medium onion, chopped
1 cup hummus
1 Tbsp oil
2 lemons
1 tsp paprika

Steps:

Preheat oven to 450 degrees F. Line a baking dish with foil.
Pat the chicken pieces dry. Sprinkle with salt and pepper to taste.

Put the onion and vegetables in the pan. Drizzle with the oil and stir until evenly coated.

Put the chicken on top of the vegetables. Cover with hummus until all covered.

Squeeze the lemon juice over the chicken.

Sprinkle paprika over the chicken.

Slice the remaining lemon and place the slices between the chicken and vegetables.

Bake for 25-30 minutes for cutlets, around 40 minutes for bone-in thighs. The chicken should be done and the vegetables are tender. Serve immediately.