Hummus Chicken with Zucchini Pepper Stew
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 20 min
- Cost
- $22.00
- Nutrition
- 480 cal · 41g protein
- quick
- high-protein
🍳 2 pans · Picky-eater safe bet: plain chicken, sauce on the side
Hummus Chicken with Zucchini Pepper Stew is a Mediterranean weeknight dinner that serves 4 and is on the table in about 30 minutes, for around $22 in groceries. You'll need 2 pans, and the 11 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain chicken, sauce on the side works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Crusty bread (2 min)
Contains: Sesame— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- 9x13 baking dishDon't have one? Amazon →
- LadleDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
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Ingredients
- 1½ lb boneless skinless chicken breasts
- 1 cup hummus
- 1 jar marinara sauce
- 1 jar roasted red peppers
- 3 count zucchini
- 1 count yellow onion
- 2 tsp dried oregano
- 1 tsp garlic powder
- 2 tbsp extra virgin olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Steps
- Heat the oven to 425°F. Put the chicken in an oiled baking dish, season with garlic powder, salt, and pepper, and spread the hummus over the tops.
- Bake 18-22 minutes until the chicken reaches 165°F.
- Meanwhile, dice the onion and zucchini and slice the roasted peppers. Heat the oil in a large skillet over medium-high and cook the onion 4 minutes.
- Add the zucchini and cook 5 minutes, then stir in the roasted peppers, marinara, and oregano. Simmer 8 minutes until the zucchini is tender.
- Slice the chicken and serve it over the vegetable stew.
- Make ahead: dice the onion and zucchini and slice the peppers up to 2 days ahead. Store the leftover chicken and stew separately in the fridge for up to 3 days.
- Picky eater tip: serve the plain sliced chicken with a spoonful of hummus and keep the vegetable stew on the side.
On the side: Crusty bread (2 min)
1 loaf crusty bread
- Warm the bread in a 350°F oven for 5 minutes, then slice.
Nutrition per serving
- Protein
- 41 g
- Carbohydrates
- 24 g
- Fiber
- 6 g
- Sugar
- 8 g
- Fat
- 23 g
- Saturated fat
- 4 g
- Sodium
- 1,040 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: Farhad Ibrahimzade / Unsplash