Hummus-Crusted Chicken

My neighborhood publishes a cookbook from time to time and this recipe is from my amazing neighbor Olivia Ott. She is now my favorite neighbor because of this simple recipe.

4 boneless chicken breasts (I love the thin sliced chicken breasts because they cook faster)
1 Zuchinni, chopped
1 Summer Squash, chopped
1 Medium Onion, chopped
1 cup hummus, your choice
1 tablespoon olive oil
2 lemons
1 teaspoon paprika
Salt and Pepper to taste

Preheat oven to 450 degrees

Prepare one large baking dish with cooking spray

Pat chicken dry* and season with salt and pepper to taste

Toss zuchinni, squash and onion in olive oil, salt and pepper and place in the bottom of the baking dish evenly.

Lay the chicken breasts evenly on top then cover each chicken breast with the hummus so that the entire breast is coated.

Squeeze the juice of one lemon over the chicken and vegetables. Then sprinkle the pan with smoked paprika.

Thinly slice the remaining lemon and skatter the slices around the chicken and vegetables.

Bake for 25-30 minutes, until chicken is cooked through and the vegetables are tender.

Serve immediately

*If you haven't been patting your chicken dry you are missing out. I used to miss this step until I saw a chef speak about how this helps crisp up the chicken. Sold! I've done it ever since and it really does crisp up the outside of the chicken.

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