What flavor hummus to choose for your hummus-crusted chicken? That’s up to you. I’ve been loving a company, Ithaca Cold Crafted Hummus. Here I used their lemon dill flavor. It is so fresh and flavorful! And the lemon in the hummus works great with a hearty squeeze of fresh lemon at the end.
The first time I made this chicken, I overcooked it like crazy. I took it out of the oven and took the temperature of the meat and it climbed to 180 degrees. Oops! Chicken is best at 165 degrees. Chicken breast cooked past this temperature can be quite dry. Yikes. But I don’t like to waste food so I let it rest and sliced it up. Well I was pleasantly surprised when the chicken was actually quite delicious! The hummus locked in the moisture, and even though I overcooked it, it did not seem dry at all! That’s a winner in my book.
- 4 chicken breast, boneless, skinless
- salt and pepper
- 1 cup hummus Store bought, or make your own!
- mixed vegetables optional
- 1 lemon
- Preheat oven to 400° F. Coat the bottom of a sheet pan with cooking spray.
- Remove chicken from fridge and let sit at room temperature for about 30 minutes. This will allow chicken to cook more evenly. Salt and pepper both sides of the chicken.
- Place chicken on the prepared sheet pan and cover each chicken breast completely with a thin layer of hummus.
- To make this a complete meal, add veggies! Choose whatever veggies you'd like, chop to even, bite-sized pieces, toss in olive oil, and spread around chicken.
- Bake for 20-25 minutes until the chicken is cooked through (internal temperature of 165° F) and the hummus is browned on top. Remove chicken from oven and squeeze lemon over chicken.
Nutrition info is an estimate and may contain errors.
An award winning recipe developer, Dietitian Kaitlin’s mission is to empower others to reach their health goals by encouraging them to get back into the kitchen. Co-author of Nourished: 10 Ingredients to Happy, Healthy Eating and Cooking with Diabetes.