Hummus-Crusted Chicken

Ingredients

• 4 boneless, skinless chicken breasts
• salt and pepper
• 1 zucchini, chopped
• 1 yellow squash, chopped
• 1 medium onion, chopped
• 1 cup hummus, homemade or storebought
• 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.

I can't tell you how delicious this is!!

King Ranch Chicken

• 3 pounds skinless, boneless chicken breast, cooked and cubed • 2 cans low-fat condensed cream of mushroom soup • 2 cans low-fat condensed cream of chicken soup • 1 can Ro-Tel® tomatoes with green chilies • 1 green pepper, chopped • 1 large onion, chopped • 1 - 6 1/2 ounce package corn tortillas • 2 cups shredded fat free cheddar cheese

Preheat oven to 300°F.

Sauté green pepper and onion in nonstick skillet sprayed with cooking oil spray.

Mix sautéed green pepper and onions with both soups, tomatoes with chilies and cubed chicken.

In a 13 x 9 casserole dish, layer mixture alternately with tortillas and cheese. (Make sure fat free cheese is not on top - it melts in better)

Bake at 300°F for 40 to 45 minutes