Prep Time : 10 minutes
Cook Time : 35 minutes  
Yield : 4 servings (Serving Size: 1 (6 ounce chicken breast) + 3/4 cups veggies + 1 lemon wedge)

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Ingredients:

4 (6 ounces or 170 grams each) boneless, skinless chicken breasts

1/2 teaspoon salt, divided

1/2 teaspoon pepper, divided

3 medium zucchini or yellow summer squash, roughly chopped (588 grams total)

1 medium (110 grams) onion, roughly chopped

1 cup hummus (246 grams), homemade or store-bought (certified gluten-free if necessary) - we used the roasted vegetable hummus but we are sure any hummus would do.

1 tablespoon olive oil

1 teaspoon paprika, divided

1 lemon, quartered

Directions:

Preheat oven to 450 degrees F. Spray two glass baking dishes with cooking spray.

While oven is preheating, pat the chicken dry. Season chicken breast with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add the chicken breast and hummus into a small bowl and toss until well-coated.

In a glass baking pan, toss the zucchini and onion with olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper until coated. Pat vegetables down until it makes an even layer in the baking pan. Sprinkle with 1/2 teaspoon paprika. Bake for 15 minutes.

In the second glass baking dish, add the chicken breast. Sprinkle with 1/2 teaspoon paprika.

Place both baking dishes into the oven at 450 degrees F. Bake the vegetables for about 15 minutes, and bake the chicken for about 20 minutes. Serve each chicken breast with about 3/4 cup of vegetables and 1 lemon wedge.

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Nutrition:

Calories: 358; Total Fat: 11g; Saturated Fat: 2g; Monounsaturated Fat: 3g; Cholesterol: 90mg; Sodium: 785mg; Carbohydrate: 22g; Dietary Fiber: 5g; Sugar: 4g; Protein: 39g

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My notes:  

We were a little leery of this recipe but it sounded interesting enough to try.  We are SO glad we did as it was amazing!  The chicken was so flavorful and moist and it was very easy.  This will become a regular in this house, that's for sure!!

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Recipe found on: Myfitnesspal