Hummus Crusted Chicken with Vegetables
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Tender chicken breasts are coated in creamy hummus then rolled in a blend of spiced breadcrumbs for a crispy, flavorful crust. The chicken is baked to a golden brown over top of a bed of broccoli and bell peppers.
This post originally published May 2015.
This Thursday is National Hummus Day! I wanted to celebrate by creating a dish using my favorite hummus.  I headed out to the store and bought one container of regular hummus and one of roasted red pepper hummus.
What is hummus?
Hummus is a creamy spread or dip made from chickpeas, tahini, lemon juice, garlic, olive oil, and salt. Additional flavors can be added in. It’s smooth, savory, and slightly tangy, with a rich, nutty flavor from the tahini.
I’ve made a lot of recipes with hummus because it’s great as a snack or in dishes. One that I really enjoy is Hummus Chicken Salad which is made with chicken tossed with hummus over top of a green salad.  As a snack I enjoy Greek Hummus Chicken Bites. Then when store bought hummus isn’t good enough I really like chaning the flavors and making this Trio of Hummus with pita chips and vegetables.
When I got back to my house the ideas started churning.  I had 3 ideas straight away and wrote them down quickly. The first one I couldn’t wait to try was a chicken dish.
I started playing around with the idea of hummus coated chicken.  I wanted to really cover the chicken in the hummus but I thought it needed something to give it a little crisp as well. I tossed some panko with some spices and seasonings and then ended up sprinkling it over top of the chicken once it was covered in the hummus.
Then I needed some vegetables to go underneath the chicken.  At first I thought potatoes would be a good fit but then I was worried they would cook slower then the chicken and I didn’t want it to dry out.
I went with broccoli and red peppers. I tossed them with some olive oil, salt, and pepper.  I also let some of the leftover hummus drip over top of the vegetables.
Can I use other vegetables?
Sure!  You can use any veggies that roast well.  Try cauliflower, carrots, Brussels Sprouts, or asparagus.  Use your favorite combination of vegetables underneath the chicken.
The chicken came out of the oven smelling amazing.  As I plated it my husband asked what it was.  I explained the dish to him and he looked pretty skeptical.
He took a bite and didn’t say much.  When I took my first bite I was thrilled. The hummus had managed to keep the chicken moist and it was incredibly tender.  The panko added a crunch on the top side of the chicken and tasted great.
Finally, the vegetables were tender and had a lot of flavor to them. I particularly liked the vegetables that had the hummus on them. Yum.
After dinner my husband asked where I found that recipe. I told him I came up with it myself.  He thought for a minute and then told me it was really unusual but he really liked it.
It ended up being a very tasty dish and one that we will have over and over again.  If you are looking for a great one dish meal to make for hummus day, this one is a winner!
If you’ve tried my Hummus Crusted Chicken or any other recipe on Hezzi-D’s Recipe Box please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:
Hummus Crusted Chicken with Broccoli and Peppers
Ingredients
- 2 bell peppers cut into strips
- 1 head broccoli cut into florets
- 1/2 onion thinly sliced
- 1 Tablespoon olive oil
- 1 teaspoon garlic salt
- 1 teaspoon black pepper
- 1 lb. chicken breasts
- 1 c. Sabra roasted red pepper hummus
- 1/2 c. panko breadcrumbs
- 1 teaspoon pepper
- 1 teaspoon oregano
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
Instructions
- Preheat the oven to 400 degrees.
- Combine the bell peppers, broccoli, and onions in a 9 x 13 baking dish. Drizzle with olive oil and sprinkle with salt and pepper. Toss the vegetables to coat with oil and seasonings.
- Cover both sides of the chicken with hummus. Place them on top of the vegetables in the baking dish.
- In a small dish combine that panko, pepper, oregano, paprika, and cayenne. Sprinkle the panko mixture on top of the chicken breasts.
- Bake for 30-35 minutes or until chicken reaches 165 degrees.
- Remove from the oven and allow to cool for several minutes. Serve each chicken breast with a large helping of vegetables on the side.
Notes
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Love hummus but cannot eat Sabra as it has soy in it
Sprouts brand and others do not and are better for you
Sabra needs to re formulate their recipe
also would use gluten free Panko in this recipe
If you have allergies you would need to change it based on your dietary needs. I personally love Sabra but I eat a lot of soy. I hope you can adapt the recipe to fit your needs!
looks delicious