Hummus Crusted Chicken Recipe

I had to take a short break from cooking due to our amazing annual conference, Party Palooza 2015 in Minneapolis, MN. I arrived home yesterday, and luckily I prepared this little treasure as a freezer meal, anticipating how exhausted I’d be when I arrived home from my five-day trip. I have to give a shout out to my hubby for holding down the fort while I was away and making sure it was ready to cook when I arrived home.

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The Tastefully Simple product used in this recipe was the Red Bell Pepper Hummus Mix.

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The hummus was very simple to make.  All you need is a can of garbanzo beans (you can use fresh, but I was in a hurry), Red Bell Pepper Hummus Mix and Olive Oil.

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I saved 1/3 of the liquid from my can of beans to add to the garbanzo beans, along with the Red Bell Pepper Hummus Mix and 1/4 cup of olive oil.

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You don’t have to blend it, you can place it in a resealable bag and mash it up but I chose to blend the ingredients.

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I had a huge bag of frozen veggies (California blend), so I used a small amount of those veggies for this recipe.

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I pre-seasoned my chicken in preparation for the meal and stored in the freezer for later. I greased my baking pan before layering the veggies on the bottom.

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Next, I added the seasoned chicken on top and spread the hummus all over the chicken.  Lastly, I topped it with a little paprika and covered it with aluminum foil.  Into the oven it went!

I cooked it for 30 minutes (covered) and took it out to uncover it before cooking for an extra 25 minutes.  The final product was a really juicy, yet crispy chicken tender with veggies.  The flavor was absolutely amazing, even though mine didn’t crust as much as the photos I’ve seen.

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You can get the full recipe here.  This was my hubby’s favorite dish so far. Enjoy!

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