Hummus Baked Chicken and Vegetables

This simple meal can be made in one pan and in just about 30 minutes. Smokey hummus takes baked chicken from boring to something exciting again. Roasted summer vegetables makes this a quick, complete meal!

Course Main Course
Cuisine Middle Eastern
Keyword baked hummus chicken, hummus chicken, roasted vegetables
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 People
Calories 442 kcal
Author Hayley


Hummus Chicken

  • 4 Chicken Breasts Boneless & Skinless
  • 1/2 Cup Roasted Red Pepper Hummus
  • 1/2 Tsp Paprika

Roasted Vegetables

  • 2 Medium Zucchini Squash Diced
  • 2 Medium Yellow Squash Diced
  • 1/2 Cup Grape Tomatoes Halved
  • 3 Tbsp Olive Oil
  • 1/2 Tsp Dried Parsley
  • 1/4 Tsp Salt
  • 1/4 Tsp Pepper


  1. Preheat oven to 425 degrees. Pat chicken breasts dry with a paper towel and evenly distribute the hummus among each breast. About 2 Tbsp each piece. Spread in a even layer.

  2. Line a baking sheet with parchment paper or lightly grease the bottom and place each chicken breast on to it, evenly spaced. Sprinkle with paprika before placing in the 425 degree oven.

  3. While the chicken is baking. Prepare the zucchini, yellow squash, and tomatoes by dicing them to evenly sized pieces. 

  4. In a bowl toss the zucchini, yellow squash, and tomatoes with the parsley, salt, pepper, and olive oil to evenly coat. And set aside.

  5. After the chicken has baked for 15 minutes, remove from the oven and add the vegetables to the pan in a single layer and return the pan to the oven.

  6. Bake for an additional 15 minutes or until the chicken's internal temperature has reached 165 degrees and the vegetables has began to brown.

  7. Serve immediately with fresh lemon slices and fresh parsley.

Recipe Notes

For the hummus you can use store bought or make your own with my recipe for roasted red pepper hummus.