Roasted Chicken with Hummus | MyFitnessPal

Lean chicken breasts remain tender and juicy under a flavorful coating of hummus, which adds richness, fiber and plenty of protein to this quick and delicious meal. Roasted zucchini and onions make the perfect simple side dish, but you can easily substitute whatever vegetables you have on hand. It’s an easy weeknight dinner that doubles as a satisfying, ready-to-eat lunch the next day.

Active time: 20 minutes | Total time: 35 minutes

Roast chicken with hummus

ingredients

• 4 (6 oz or 170 g each) boneless, skinless chicken breasts
• 1/2 teaspoon salt, divided
• 1/2 tsp black pepper, divided
• 1 cup (246 g) hummus, homemade or store-bought
• 3 medium (200g each) courgettes or yellow summer squash, coarsely chopped
• 1 medium onion (148g), chopped
• 1 tablespoon of olive oil
• 1 tsp red pepper, divided
• 1 lemon, quartered

Directions

Preheat oven to 450ºF (232ºC). Spray two baking sheets with cooking spray.

While the oven is heating, pat the chicken dry and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add the chicken and hummus to a small bowl and toss until well coated.

On a baking sheet, add the chicken and sprinkle with 1/2 tsp paprika. Roast the chicken for about 20 minutes or until it reaches internal temperature 165°F (74°C).

On second baking sheet, toss zucchini and onion with olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper until coated. Arrange the vegetables in an even layer and sprinkle with the remaining 1/2 tsp paprika. Bake for 15 minutes.

Serve each chicken breast with about 3/4 cup greens and 1 lemon wedge.

Serves: 4 | Serving size: 1 chicken breast) + 3/4 cup vegetables + 1 lemon wedge

Nutritional value (per serving): Calories: 311; Total fat: 12g; Saturated fat: 1g; Monounsaturated fat: 4g; Polyunsaturated fat: 3g; Cholesterol: 142 mg; Sodium: 533 mg; Carbohydrates: 13g; Dietary fiber: 4g; Sugar: 4g; Protein: 41g

Nutritional Bonus: Potassium: 1184mg; Iron: 9%; Vitamin A: 39%; Vitamin C: 53%; Calcium: 16%

Originally published: December 7, 2018; Updated: March 2026