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Hummus Crusted Chicken is a perfect light, utterly delicious dinner. With only a few ingredients and very little prep, it’s a quick and healthy blend of protein and vegetables. Serve with quinoa or over rice noodles for heartier appetites.

This is an easy favorite around our house. Every time we make this for someone new they ask for the recipe!


I replace onion in almost all recipes with minced onion. It provides the flavor without the crunchy texture (which I’m not a fan of). It’s also easier to store and you don’t have to hassle with any messy chopping.

Hummus Crusted Chicken

Prep Time: 10 minutes

Cook Time: 30 minutes

Yield: 4 servings

Hummus Crusted Chicken


  • 1 pound chicken ( boneless, breasts or thighs work best)
  • olive oil
  • 1 zucchini (chopped)
  • 1 yellow squash (chopped)
  • 1/2 onion (chopped)
  • 1 cup hummus
  • 2 lemons
  • salt and pepper


  1. Preheat oven to 450 degrees.
  2. Prepare one large baking dish with olive oil.
  3. Season the chicken breasts with salt and pepper (optional step).
  4. In a large bowl, toss the zucchini, squash and onion with olive oil until evenly coated. Season with salt and pepper.
  5. Place vegetables on the bottom of the dish in an even layer.
  6. Lay the chicken evenly on top.
  7. Cover each chicken breast with the hummus.
  8. Juice the lemons over the chicken and vegetables (I like to gut the lemon with a fork to get the most juice and some of the pulp out).
  9. Bake for about 30 minutes, until the chicken is cooked through and the vegetables are tender.

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