Start off an entire week of healthy, clean dinners with this simple and delicious chicken recipe.

By Megan Soll
Updated: August 01, 2017

Whether you're coming off of an indulgent holiday weekend or looking for an easy weeknight meal, a great chicken recipe will always be a power player in your cooking arsenal. If you can plan it right, you can make one recipe work for two meals (or more) and make your weekly health intentions that much easier to maintain.

This complete meal of hummus chicken and roasted veggies hits the high notes while keeping things simple. The only prep required is slicing the potato and zucchini wedges. Then simply toss the veggies in olive oil, seasoning everything with a little salt and pepper, and spread hummus over the top of the chicken breasts before placing it all in the oven. (How about that for an easy one-pan dinner that makes clean-up a breeze?) In just 25 minutes you're all set to dig in (plus you've made leftovers for the next day, #doublewin). This dinner knows how to keep you full and away from those processed snacks and treats an hour after you finish.

Check out the Shape Up Your Plate Challenge for the complete seven-day detox meal plan and recipes-plus, you'll find ideas for healthy breakfasts and lunches (and more dinners) for the entire month.

Hummus Chicken with Zucchini & Potato Wedges

Makes 1 serving (with extra chicken for leftovers)

Ingredients

1 zucchini, cut into wedges

1 small white potato, cut into wedge

2 teaspoons extra-virgin olive oil

sea salt and black pepper

2 chicken breasts, about 4 ounces each

6 tablespoons hummus (any flavor)

1 lemon wedge

Directions

  1. Preheat oven to 400°F.
  2. In a bowl, toss zucchini and potato wedges in 1 teaspoon olive oil and pinch of salt and pepper.
  3. Brush chicken with remaining teaspoon olive oil and sprinkle with salt and pepper.
  4. Place zucchini, potatoes, and chicken on a baking sheet lined with parchment paper. Top each piece of chicken with 3 tablespoons hummus and spread evenly.
  5. Bake for about 25 minutes, until zucchini and potatoes are tender and chicken is 165°F. (Save the second chicken breast for tomorrow's lunch.) Squeeze fresh lemon over everything and serve.
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