Hummus Crusted Chicken and Turmeric Veggies- 3-4 chicken breasts
- 2 zucchini (is that plural already? Zucchinis sounds funny, but spell check says it's a word...)
- 1/2 of a medium yellow onion
- 1 yellow squash
- 3T hummus per chicken breast
- 1t paprika
- 4T olive oil
- 1t turmeric
- 1 lemon, sliced
salt and pepper
|Always cook with wine. It's far more fun!|
Preheat oven to 425. Cut up the veggies into bite sized pieces. Place in the baking dish, and coat with the olive oil, salt and pepper to taste and turmeric.
Salt and pepper the chicken breasts and place on top of the veggies. Spread the hummus evenly over them. Sprinkle the tops of the chicken with with paprika, and place lemon slices over them. Place any remaining lemon slices over the uncovered vegetables.
TIP: If you aren't going to use the whole package of hummus, take what you will use out and put it in a separate bowl. This way, you won't dip the spoon/knife you used on the chicken into hummus that you plan to eat later :)
Bake for 30 minutes. Let the chicken "rest" for another 5 to let the juices set in the chicken before serving. Volia! This is easy enough for a week night meal. Prep time: 10 minutes. Bake time: 30 minutes. You'll go from start to eating in 45 minutes or less!