Hummus-Crusted Chicken

Good morning friends! I woke up extremely sore this morning. Yesterday my husband and I decided to start a 90 Fitness Challenge and give ourselves a nice reward at the end of it if we complete it. Yesterday was the fit test that kicked both of our behinds and thus the extreme soreness today!
BUT- aside from that I couldn't wait to share this recipe from last night. It helped top the night off in a very healthy and satisfying way, who doesn't want that!?
My husband does not like hummus, but he gobbled this stuff right down AND took it for lunch today so it really is just as good as I say it is. You literally do crust the chicken in hummus and bake it. The hummus keeps the chicken nice and juicy while making the hummus a little crunchy just on the top. It is great. At first I was a little skeptical because some of the ingredients are ones that I'm not totally fond of, but I tried them anyway and really liked how the flavors worked together! Give it a try!
This recipe came from a new site I have stumbled upon called Gimme Some Oven. She has a few recipes on there that I looked through that look pretty good. So hopefully soon, I will be posting a few more recipes from there! If you want some more recipes similar to this one you should check out her site!

4 boneless, skinless chicken breasts
salt and pepper
1 zucchini, chopped
1 yellow squash, chopped
1 medium onion, chopped
1 cup hummus, homemade or store bought
1 Tbsp. olive oil
2 lemons
1 tsp. smoked paprika or sumac
Method

Preheat oven to 450 degrees. Prepare one large baking dish or two smaller baking dishes with cooking spray.

Season the chicken breasts with generous pinches of salt and pepper. In a large bowl, toss the zucchini, squash and onion with olive oil until evenly coated. Season with salt and pepper.

If using one baking dish, place all of the vegetables on the bottom of the dish in an even layer. Lay the four chicken breasts evenly on top, then cover each chicken breast with the hummus so that the entire breast is covered. Squeeze the juice of one lemon over the chicken and vegetables. Then sprinkle the pan with smoked paprika or sumac. Thinly slice the remaining lemon, and place the slices in between the chicken and vegetables if desired.

**If using two pans, use one for the chicken and one for the vegetables.**

Bake for about 25-30 minutes, until the chicken is cooked through and the vegetables are tender. Serve immediately.

**Randi's Side Notes**
~ Anti-Inflammatory Diet friends, make sure the spray you use is olive oil spray,or just simply rub your dish down in some olive oil. *If you use the sumac, check the ingredients, Im not exactly sure what that is so if you do let me know. I personally used the smoked paprika.
~ The type of hummus that I used was the kind you buy in bulk at Winco and mix together with water to make it. It actually tasted pretty good (I've never used that kind before). I also think this would be fantastic with any flavored hummus like a garlic hummus or a sun-dried tomato hummus.
~ I forgot to buy zucchini and yellow squash so I ended up serving mine up with some roasted broccoli and some quinoa, but I love the idea of cooking it all together!