Sheet Pan Hummus Chicken and Veggies
Looking for a quick, healthy, and delicious dinner idea? Try this sheet pan hummus chicken and veggies recipe that’s perfect for busy weeknights
Sheet pan dinners are my go-to as a busy mom, and if you’re like me, you almost always have hummus in the fridge. So, why not put that hummus to good use in this delicious, easy-to-make, and healthy dinner? This meal comes together quickly—just chop your veggies, season the chicken, and throw everything in the oven for a fast and nutritious weeknight meal. This sheet pan hummus chicken and veggie dish is gluten-free, dairy-free, and high-protein.
You will love Sheet Pan Hummus Chicken and Veggies because:
- It’s an easy and healthy one-pan meal, perfect for busy nights.
- Works great as a quick weeknight dinner or for meal prepping.
- You can customize the veggies to help clean out your fridge.
- It’s colorful, nutritious, and packed with flavor.
- This dish is gluten-free, dairy-free, and high in protein.
Sheet Pan Hummus Chicken and Veggies is made with:
- Chicken: you can use chicken thigh or chicken breast for this recipe
- Hummus: choose your favorite brand and flavor of hummus
- Sweet onion: I like to use sweet onion, but red onion is a great alternative for a different flavor.
- Zucchini: to boost the nutritional value, I include zucchini in the mix
- Summer squash: adding both zucchini and summer squash enhances the dish’s nutrient content.
- Spices: we’ll season the dish with salt, pepper, paprika, garlic powder, and a drizzle of olive oil.
How to make Sheet Pan Hummus Chicken and Veggies
- Preheat oven to 400 degrees
- Dice onion and chop squash and zucchini
- Add onion, squash, and zucchini to a large sheet pan
- Drizzle veggies with olive oil, then sprinkle on salt and pepper and mix
- Mix paprika, cumin, garlic powder, salt and pepper to make your chicken spices
- Pat chicken dry
- Rub chicken spices onto both sides of the chicken and place on top of veggies on the large sheet pan
- Add a spoonful of hummus to the top of each chicken and rub evenly to cover the chicken breast or thigh
- Bake for 25-30 minutes until chicken is cooked through and the veggies are tender
Substitutions:
- Chicken: You can use either chicken breasts or chicken thighs for this recipe, depending on your preference.
- Vegetables: I used zucchini and yellow squash because I grow them in the summer, but this recipe also works great with other vegetables like broccoli and cauliflower.
- Hummus: Feel free to use any of your favorite hummus flavors to customize the taste.
Recipe Tips:
- Serving Suggestions: You can serve this dish on its own or over a bed of rice. For extra flavor and protein, I like to cook the rice in bone broth.
- Hummus Flavor: Any savory hummus flavor will work well with this recipe. I often enjoy using a spicy hummus for an added kick.
Taste and Texture::
A savory meal filled with protein, spices, and, veggies. The taste will vary depending on the flavor of hummus you choose.
Serve and Store:
This meal can be stored in an airtight container in the fridge for up to 4-5 days.
Other Recipes You May Enjoy:
- Rainbow Sheet Pan Meal
- Autumn Sheet Pan Meal
- Southwest Sheet Pan Meal
- Brussel, Sweet Potato, & Chicken Sausage Sheet Pan Meal
Sheet Pan Hummus Chicken and Veggies
Ingredients
- 4-6 chicken thigh or breast (depending on how big they are)
- 1 sweet onion
- 1-2 zucchini (depdning on size)
- 1-2 yellow summer squash (depending on size)
- 1 cup hummus
- 1-2 olive oil
Chicken Spices
- 1 tsp paprika
- 1 tsp cumin
- 1/2 tsp garlic powder
- salt and pepper to your taste
Instructions
- Preheat oven to 400 degrees
- Dice onion and chop squash and zucchini
- Add onion, squash, and zucchini to a large sheet pan
- Drizzle veggies with olive oil and sprinkle on salt and pepper and mix
- Mix paprika, cumin, garlic powder, salt and pepper to make your chicken spices
- Pat chicken dry
- Rub chicken spices on both sides of the chicken and place on top of veggies on the large sheet pan
- Add a spoonful of hummus to the top of each chicken and rub evenly to cover the chicken breast or thigh
- Bake for 25-30 minutes until chicken is cooked through and the veggies are tender