This Hummus Crusted Chicken recipe is a quick, healthy recipe that’s perfect for lunch or dinner. Serve it with a side of rice, throw it in a wrap or pita or serve it over a bed of greens.

Hi friends!

Just popping in to share this quick and easy recipe for Hummus Crusted Chicken with you guys on this lovely Monday. This is one of those recipes that’s so easy, I hesitate to really call it a recipe…but I’m always looking for new ways to cook chicken so I thought I would share with you.

Basically, all you do is cover chicken breasts with hummus and chopped nuts – I used pecans but you could use whatever your favorite nut is, then bake and top with a simple mixture of red onions, peppers, cucumbers, tomatoes and feta.

If you want to take things a step further, you could marinate the chicken with some oil and red wine vinegar and greek seasoning for a couple of hours before baking it! Check out this recipe- Mediterranean Turkey Spinach Salad for a simple marinade.

For my hubby, I served this on a bed of kale with a side of roasted sweet potatoes. For myself, I prefer it baked and then sliced up and put in the pita with the toppings and some red leaf lettuce. No need for dressing in my opinion, but if you’re up for it, a simple oil and vinegar dressing would be perfect!

Here’s the recipe:

Hummus Crusted Chicken

This Hummus Crusted Chicken recipe is a quick, healthy recipe that’s perfect for lunch or dinner. Serve it with a side of rice, throw it in a wrap or pita or serve it over a bed of greens.

Author: Lindsay
Prep Time: 5 min
Cook Time: 15 min
Total Time: 20 minutes
Yield: serves 3-4 1x

Scale

Ingredients

1/4 cup hummus (use your favorite flavor!)
1 cup chopped pecans (or other nuts)
1 pound boneless, skinless chicken breasts, thinly sliced
2/3 cup red peppers, diced
2/3 cup cucumbers, diced
2/3 cup tomatoes, diced
1/2 cup red onion, diced
1/4 cup crumbled feta

Instructions

Pat chicken dry with paper towels.
Spread a layer of hummus on top of the chicken breasts and top with chopped nuts (press lightly to help them stick in the hummus)
Bake at 400 degrees F for 12-15 minutes or until chicken reaches 165 degrees F. Watch carefully at the end and if the nuts start to get too dark, cover the pan with foil.
Meanwhile, combine diced veggies and feta in a bowl and stir to combine.
Top chicken with veggie mixture and serve over rice, in a pita or over a bed of greens.