Roasted Garlic Hummus Chicken & Veggies (Easy One Sheet Dinner)
An easy one-sheet dinner with juicy hummus-topped chicken and caramelized veggies—all with minimal effort and cleanup!
Ingredients
For the Veggies
- 1 (14-ounce) can halved or quartered artichoke hearts, drained, patted dry (or use frozen, thawed)
- 4 cups cups broccoli florets, or broccoli rabe
- 1 medium zucchini, sliced into half moons
- 1 small red onion, cut into chunks
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- Olive oil spray
For the Chicken
- 4 boneless, skinless chicken breasts (about 6 ounces each)
- Salt and black pepper, to taste
- 4 to 6 tablespoons roasted garlic hummus, about 1½ tablespoons per chicken breast
- 2 tablespoons fresh lemon juice
- 1 teaspoon smoked paprika
- Optional: lemon zest for finishing
Optional Garnishes
- Fresh parsley or basil, crumbled feta, extra lemon wedges
Instructions
- Prep the oven and pan: Preheat the oven to 425°F. Mist a large sheet pan with nonstick spray.
- Roast the veggies: Spread the artichokes, broccoli, zucchini, and red onion evenly across the sheet pan. Liberally mist with olive oil spray and sprinkle with the salt and pepper. Roast for 15 minutes.
- Add the chicken: Remove the pan from the oven and push the veggies toward the edges to create space for the chicken. Place the chicken breasts directly onto the hot pan. Season with salt and pepper.
- Top with hummus: Spread about 1½ tablespoons roasted garlic hummus over the top of each chicken breast. Sprinkle evenly with the smoked paprika, then drizzle the lemon juice over everything.
- Finish roasting: Return the pan to the oven and roast for another 15 to 20 minutes, or until the chicken reaches 165°F at the thickest part and the veggies are tender and caramelized around the edges.
- Garnish and serve: Finish with optional fresh herbs, lemon zest, crumbled feta, or an extra squeeze of lemon if desired. Serve everything straight from the pan for the easiest dinner ever!
Notes
• No roasted garlic hummus? Plain hummus works beautifully too—and honestly, most hummus flavors are fair game here. You an try roasted red pepper, lemon, spicy, or caramelized onion hummus.
• Veggie swaps: Try cauliflower florets, quartered Brussels sprouts, bell peppers chunks, green beans, asparagus, or cherry tomatoes.
• Chicken tip: If your chicken breasts are very thick, pound them slightly for more even cooking. • Storage: Store leftovers in an airtight container in the fridge for up to 3 days. • Meal prep idea: This is fantastic over quinoa, brown rice, or couscous for easy lunches. • Gluten-free: Naturally gluten-free—just double check your hummus label. • Dairy-free: The recipe is dairy-free as written; simply skip any optional feta garnish.
• Chicken tip: If your chicken breasts are very thick, pound them slightly for more even cooking. • Storage: Store leftovers in an airtight container in the fridge for up to 3 days. • Meal prep idea: This is fantastic over quinoa, brown rice, or couscous for easy lunches. • Gluten-free: Naturally gluten-free—just double check your hummus label. • Dairy-free: The recipe is dairy-free as written; simply skip any optional feta garnish.
Nutrition Information per serving
Calories: 250Carbohydrates: 16gProtein: 32gTotal Fat: 6g— Unsaturated Fat: 5g— Saturated Fat: 1gCholesterol: 85mgSodium: 640mgPotassium: 990mgFiber: 6gTotal Sugar: 5g— Natural Sugar: 5g— Added Sugar: 0g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.