Because there’s a particularly indulgent treat coming later this week, I thot it would be a good idea to include something reasonably healthy. Plus, who doesn’t luhhh hummus (surely not thots) and look at that crust up top! Plus plus, this take on baked chicken couldn’t be easier.
Defrost your chicken completely to room temperature, and dry it as well as you can. I would also recommend cutting the breasts to be as flat as possible
Preheat the oven to 450.
On a greased baking sheet, lay the breast slices next to one another. Spoon hummus onto the chicken, completely covering it. I went with Sabra’s Roasted Garlic Hummus (SHOCKER: ALL THE GARLIC), but I think plain or red pepper or any flavor would be good here.
Bake 25-30min, until the chicken is cooked through. I checked the oven periodically to spoon hummus that had slid off the chicken back on, hence the recommendation you slice the chicken to be flat.
Sprinkle paprika on top, and add to your salad!
The deterioration of tomato quality is pretty high on my list of reasons winter sucks. In protest of the winter-like “spring” we are currently experiencing, I decided to add cherry tomatoes to my salad.
The chicken stayed nice and moist through cooking, so that along with the juice from the tomatoes led me to go dressing-free. I would probably recommend a lemon vinaigrette if you are so inclined, to keep your flavors gellin’ if ya feel me.
All in all, this is an easy one-step addition to your usual baked chicken, and you probably already have the hummus in your fridge. Why not spruce up your salad before the time comes for us thots to break out the tank tops and sundresses? Exactly.