I’ve been looking for more recipes that include vegetables so when I saw this one on Gimme Me Oven, I knew I would have to try it out. We usually have some red roasted pepper hummus in the fridge but tend to not always finish it before it goes bad. This is a great recipe if you have hummus that needs to be used up.
Some things I would change for next time:
- I would not use quite as much hummus next time – mine came out to be more of a thick glaze rather than a “crust”.
- My chicken breasts also weren’t cooked through all the way after 25 minutes, so they were baked for an additional 15. Because of this, some of the veggies got more blackened than I would have liked, so I’d also need to use some more vegetable stock to cover them better.
- I added in halved grape tomatoes as we had some leftover that needed to be used up.
- I sprinkled a LOT of paprika but it gave a nice flavor. I may look into getting the smoked paprika.
Overall, we (me, Hubby, and Sista) all thought this was a great meal! It was nice using something different to flavor the chicken, and the veggies were really soft after baking for so long. This would be a great summer meal, especially when zucchini and squash are more in season.