Ingredients: (Serves 3)
• 3 boneless, skinless chicken breasts
• 1 yellow squash, sliced
• 1 baby marrow, sliced
• 1 red pepper, chopped
• 1 medium onion, chopped
• 2 lemons
• Salt and pepper, to taste
• Italian herbs
• 1/2 cup hummus, homemade or store-bought
• 2 tablespoon dried rosemary
• 1 tablespoon extra virgin olive oil • 1 teaspoon smoked paprika
• Generous drizzle of Balsamic Vinegar

Directions: Preheat oven to 230°C. Prepare one large baking dish and lightly coat with olive oil. Season the chicken breasts with salt, pepper, and Italian herbs.

In a large bowl, toss the sliced baby marrow, squash and onion with olive oil until evenly coated. Season with salt, pepper, and Italian herbs.

Cover each chicken breast with 1 tablespoon of hummus each. Then place on top of the vegetables. Place all vegetables on the bottom of a 9×13 dish in an even layer. 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, then bake for about 25-30 minutes, until the chicken is cooked through and the vegetables are tender. Serve immediately.

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