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–+ servings
Sheet Pan Hummus Chicken marinated in Paleo zucchini hummus turns boring chicken into a flavorful meal. Paired with spiralized sweet potato for a french fry like side. All made on one sheet pan in 20 minutes! Paleo + Gluten Free + Low Calorie
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5 from 1 vote

Sheet Pan Hummus Chicken

Sheet Pan Hummus Chicken! Chicken marinated in hummus and baked turns boring chicken into an easy, flavorful meal. Paired with sweet potatoes for a healthy dinner recipe!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner
Cuisine: American
Diet: Gluten Free
Servings: 4 servings
Author: Megan Olson

Ingredients

  • 1 pound Boneless Skinless Chicken Breast
  • 2/3 cup Hummus plain, or your favorite flavor
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Paprika
  • 1/2 teaspoon Cumin

For the Veggies

  • 1 cup Zucchini sliced into round pieces
  • 1 cup Bell Peppers diced (orange and yellow)
  • 1/2 cup Red Onion sliced
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Cumin
  • Salt and pepper to taste
  • 1/2 Lemon
  • Feta Cheese for serving
US Customary - Metric

Instructions

  • Preheat oven to 400 F. Prepare a large baking sheet with nonstick cooking spray or line with parchment paper.
  • Place the chicken breasts between plastic wrap on a plate and pound into an even layer so that they cook evenly.
  • Combine the garlic powder, paprika and cumin in a small bowl for the chicken. Spread the hummus over the chicken breast then sprinkle the seasonings over. them.
  • Place the prepared chicken breasts on the baking sheet and bake in the oven for 15 minutes.
  • Prepare the vegetables while the chicken cooks by adding the veggies to a medium mixing bowl, combine with the seasonings, salt and pepper coating the veggies.
  • Remove the sheet pan with the chicken from the oven after 15 minutes. Add the prepared vegetables around the chicken spreading them into an even layer. Spray the veggies with olive oil spray and squeeze lemon juice over the veggies and chicken.
  • Return the sheet pan to the oven to cook another 12 to 15 minutes until the veggies are just tender and the internal temperature of the chicken reaches 165 F.
  • Remove the sheet pan with chicken and veggies from the oven. Serve with feta cheese over the chicken and veggies with a side of cooked rice.

Nutrition

Serving: 1serving | Calories: 227kcal | Carbohydrates: 12g | Protein: 29g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 294mg | Potassium: 736mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1528IU | Vitamin C: 56mg | Calcium: 40mg | Iron: 2mg