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Hummus Baked Chicken

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Hummus and chicken taste amazing together. This baked chicken is low-carb, gluten-free, with an option to make it dairy-free!

This short cut recipe uses store bought hummus. A homemade hummus recipe would be fabulous, but if you do not have time, this is a great option.

Start off by seasoning the chicken breast, with cumin, sumac, salt and pepper. Making sure to season both sides. Arrange cherry tomatoes, zucchini, and kalamata olives around the chicken. Top the chicken with about 1-2 tablespoons of the hummus. Drizzle everything with some extra virgin olive oil. Sprinkle with feta cheese. Bake in the oven for 35-40 minutes of until cooked through. To serve, place the chicken on a platter. Spoon the roasted veggies over the chicken.

Why does the baking time of this vary so much?

The size and thickness of the chicken is key to how long this will cook. If it is really thin slices of chicken it will be ready in less than 30 minutes, however, if you do not pound the chicken out and leave it as large pieces it could take up to 1 hour to bake.

Suggestions and tips:

We highly recommend that you slice the chicken down the center and pound it out thin. If you do not have a meat pounder, a heavy pot works too :). 

Plain hummus works well, but if you want to take it up a notch, feel free to use any flavored hummus, such as a red pepper hummus.

Green olives are a great substitute for kalamata olives. We like to use whatever we have on hand. If you have a favorite veggie you’d like to toss in, feel free to do so.

For an even lower carb recipe, you can top the chicken with prepared tahini instead of the hummus. That is just as fabulous!

Hummus Baked Chicken

Food Dolls
Easy weeknight dinner with a hummus crusted chicken, baked over a bed of cherry tomatoes, zucchini, and kalamata olives!
Prep Time 10 mins
Cook Time 40 mins
Course dinner, lunch
Servings 4
Calories 349 kcal

Ingredients
  

  • 3-4 chicken breasts (pounded thin)
  • 2 tsp salt
  • 1 tsp black pepper
  • 2 tsp cumin
  • 2 tsp sumac
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 2 medium chopped zucchini
  • 16 oz cherry tomatoes
  • 1/2 cup chopped kalamata olives
  • 2/3 cup your favorite store bought hummus
  • 1/2 cup feta crumbles
  • 2 tbsp olive oil

Instructions
 

  • Preheat oven to 375 degrees F.
  • In a small bowl, combine all your spices and stir.
  • In a large baking dish add the chicken breast. Rub half of the seasoning on the chicken, flip and add remaining seasoning on the chicken.
  • arrange the tomatoes, zucchini, and olives around the chicken. Add 1-2 tablespoons of hummus on each pieces of chicken breast and spread. Drizzle olive oil over the whole dish. Sprinkle salt and pepper on the veggies. Top with feta cheese.
  • Bake in the oven for 35-40 minutes or until chicken is cooked. To serve, spoon the vegetables over the chicken!

Video

Nutrition

Serving: 4g | Calories: 349kcal | Carbohydrates: 6g | Protein: 49g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 1440mg | Potassium: 1122mg | Fiber: 1g | Sugar: 3g | Vitamin A: 676IU | Vitamin C: 30mg | Calcium: 38mg | Iron: 2mg
Keyword baked feta, chicken baked hummus, easy dinner recipe, healthy dinner, hummus baked chicken, hummus chicken, quick dinner, roasted chicken, roasted tomatoes, roasted vegetables
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Recipe Rating




23 Comments

  1. 5 stars
    This was soooo good. My husband loved it and it’s my favorite kind of dish easy, delicious, and easy clean up! I didn’t have any sumac but I looked on line and found that I could use ground coriander instead and it worked. Thanks for this recipe. I will definitely be cooking it again!

  2. I’m so excited to try this. I found a parm, basil orzo online I might make with it. Any tips for reheating? I usually make enough of every meal to take to work the next day.

  3. 5 stars
    So so so good! I had seen a recipe for hummus chicken a few weeks ago and thought that sounded good as I’ve never even had it before and it looked pretty healthy. When I searched for the recipe again yesterday I stumbled on this one. It was a CROWD pleaser! Everyone from the 6 year old to the 50 year old loved this dish and it was super easy to make! I ran out of cumin so I subbed half with coriander and I also didn’t have sumac but it was DELICIOUS as is! This will definitely be going into the rotation! Thanks so much for providing this yummy, healthy, easy, recipe!

  4. 5 stars
    Made this for the first time last night for my mom. We both loved it! The chicken breasts were so big I had to split the dish between 2 pans to bake. Chicken turned out super moist. Great healthy Mediterranean style dish!

  5. This was epic! I made it last night and have been sending the recipe to friends. This is now a favorite in my house. I did add more hummus than the recipe called for and I think next time I’ll go even more heavy handed with it – just a great texture and flavor I had never thought of cooking with before. Fantastic!

  6. 5 stars
    I made this for dinner tonight! Switched up the veggies to what I was craving (artichoke hearts, zucchini, olives, banana peppers) and it was amazing! Could not recommend this recipe more. These the chicken nice and juicy.

  7. 5 stars
    Made this last night. Very good! Super easy too. I recommend eating it the day of though… The veggies dont taste as good reheated.

  8. 4 stars
    This was delish but would’ve left out the salt. The olives, feta, and hummus make it plenty salty enough, so it made the dish super salty.

  9. 5 stars
    If the breasts are thin, they will be overcooked if you use 35-40 min. cook time. Mine came out perfect at 30 min. It was delicious! Would make again. Didn’t have sumac, but it was good without it.