Creamy & Crunchy Broccoli Salad
July 30, 2024
Salmon & Herbed Bean Salad
July 30, 2024Ingredients
| 1 tbsp | Olive Oil, Extra Virgin |
| 2 breast | Chicken breast, boneless, skinless |
| 1/2 tsp | Salt |
| 1/2 tsp | Black pepper |
| 1 Tbsp | Italian seasoning, no sodium added |
| 1 tbsp | Olive Oil, Extra Virgin (for vegetables) |
| 1 medium | Zucchini (sliced) |
| 1 medium pepper(s) | Red bell pepper (chopped into 2-inch pieces) |
| 1 medium | Summer squash (diced) |
| 1 medium | White onion (chopped) |
| 2 tbsp | Hummus |
| 2 medium | Lemon |
| 2 tbsp | Rosemary, dried |
| 1 tsp | Paprika, smoked |
| 1/4 cup | Balsamic vinegar |
Instructions
- Preheat oven to 450°F (232°C) and lightly coat a 9×13″ baking dish with olive oil.
- Slice the chicken breasts in half and season with salt, pepper, and Italian seasoning.
- In a large bowl, toss the sliced zucchini, red bell pepper, squash, and onion with olive oil evenly coated. Season with salt, pepper, and Italian seasoning.
- Cover each chicken breast evenly with hummus.
- Place all vegetables on the bottom of the baking dish in an even layer and lay the chicken evenly on top.
- Squeeze the juice of one lemon over the chicken and vegetables.
- Lightly season the entire dish with chopped rosemary and paprika.
- Thinly slice the remaining lemon, and place a few thin slices in the dish.
- Drizzle balsamic vinegar over the top.
- Bake for 25-30 minutes, until the chicken is cooked through and the vegetables are tender. Serve immediately.
