Hummus goes from appetizer to main dish as a rich, tangy coating on chicken breasts. In the oven, the hummus coating caramelizes slightly and the sprinkle of sesame seeds turns extra-crunchy and nutty. For leftovers, you could slice up the chicken and tuck it into a pita with crisp lettuce, cucumbers and tomatoes.
Ingredients
- ⅔ cup prepared hummus
- 1 teaspoon ground cumin
- 1 teaspoon lemon zest (from 1 lemon)
- ½ teaspoon paprika
- ¼ teaspoon salt
- ½ teaspoon ground pepper
- 4 (6 ounce) boneless, skinless chicken breasts
- ¼ cup toasted sesame seeds
- 2 tablespoons chopped fresh parsley
- lemon wedges for serving
Directions
- Preheat oven to 400 degrees F. Line a rimmed baking sheet with foil.
- Whisk hummus, cumin, lemon zest, paprika, salt and pepper in a small bowl. Spread the mixture evenly on both sides of chicken breasts. Sprinkle both sides with sesame seeds, pressing gently to adhere. Place on the prepared pan.
- Roast the chicken until an instant-read thermometer inserted in the thickest part registers 160 degrees F, about 20 minutes. Let stand for 5 minutes (the temperature will increase to 165 degrees F). Sprinkle with parsley and serve with lemon wedges.