Hummus-Crusted Chicken

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  4 Chicken Breast, Boneless Skinless(1088g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  salt and pepper
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  1 Zucchini(196g)
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  1 Squash, Yellow Summer(196g)
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  1 Yellow Onion(110g)
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  1 cup Hummus, Prepared, Store-Bought
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  1 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  2 Lemon(216g)
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  1 tsp Paprika, Smoked

Instructions

1. 1Pat the chicken breasts dry with paper towels, then season generously with salt and pepper on both sides.
2. 2In a large bowl, toss the zucchini, yellow summer squash, and onion with olive oil until evenly coated, then season with salt and pepper.
3. 3Spread the vegetables evenly across the bottom of a large skillet or divide between two medium skillets over medium heat; cook for 5–7 minutes, stirring occasionally, until they begin to soften.
4. 4Nestle the chicken breasts on top of the vegetables in a single layer, then spread hummus generously over the top of each chicken breast until fully coated.
5. 5Squeeze the juice of the lemon over the chicken and vegetables, then sprinkle smoked paprika evenly across the pan; cover with a lid or foil and cook over medium heat for 18–22 minutes, until the chicken reaches an internal temperature of 165°F when measured at the thickest part.
6. 6Remove from heat and thinly slice the remaining lemon; arrange lemon slices between the chicken and vegetables if desired.
7. 7Divide the chicken, vegetables, and pan juices evenly into 4 airtight containers while hot, then refrigerate until ready to eat.
8. 8Reheat in a skillet over medium heat for 3–4 minutes, stirring gently, until warmed through before serving.