4 oz boneless, skinless chicken breasts
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 large zucchini or yellow summer squash, roughly chopped
1/2 medium onion, roughly chopped
1/2 cup hummus, homemade or store-bought
1 tablespoon olive oil
1 teaspoon paprika, divided
1 lemon, quartered for serving
Preheat oven to 350ºF. Spray two glass baking dishes with cooking spray. (I like to use pie dishes)
While oven is preheating, pat the chicken dry. Season chicken breast with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place in baking dish and spoon 2-3 tablespoon of hummus on the chicken, spread well. Sprinkle paprika on top.
In a glass baking pan, toss the zucchini and onion with olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper until coated. Pat vegetables down until it makes an even layer in the baking pan. Sprinkle with 1/2 teaspoon paprika. Bake for 15 minutes.
Place both baking dishes into the oven. Bake the vegetables for about 15 minutes, and bake the chicken for about 20 minutes.
Serve with lemon wedges