If you love hummus and/or greek food then this dish is for you!
2 lemons
1 Tbsp. olive oil
1 red onion, cut into thick slices
1/2 red or green pepper, sliced
8-10 shiitake mushrooms, sliced
4 to 5 large chicken breasts
Salt & Pepper
1 tbsp. Greek seasoning (or 1/2 tsp. oregano, 1/2 tsp. salt
8 cloves garlic, peeled
1 1/2 c. hummus
1 tbsp. Paprika
1 pint cherry or grape tomatoes
1 tbsp. balsamic vinegar
Heat oven to 400F.
Zest one lemon. Place zest in a large bowl and add 1 Tbsp. olive oil. Add in the red onion slices, red or green peppers, shiitake and toss to coat. Place veggies in the bottom of a baking dish.
Cut the chicken breasts into tenders. Season the tenders with salt, pepper,and Greek seasoning (if using) then place them on top of the bed of onions and veggies. Tuck the peeled garlic cloves under the chicken to keep them from burning.
Spread the hummus evenly over the top of the chicken breasts. Squeeze the juice out of the zested lemon over the top of the chicken and veggies. Sprinkle the paprika over the top. Add the zested and squeezed lemon rinds to the pan.
Bake uncovered for 15 minutes. Add the tomatoes to the perimeter of the pan, then drizzle the balsamic vinegar over the top of the tomatoes. Return to the oven for another 15-20 minutes, or until chicken is cooked through.
Serve on a bed of spinach. Optional accompaniments: roasted lemon potatoes, pita bread with hummus, or cucumbers.