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One Dish Dinner: Hummus-Crusted Greek Chicken & Veggie Bake

Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings

Ingredients
  

  • 4 Organic boneless skinless chicken breasts
  • 4 Tbsp. Greek Seasoning
  • 1 Cup Hummus
  • 1 Medium Onion, sliced
  • 1/2 Cup Grape Tomatoes
  • 1/2 Cup Kalamata Olives, sliced
  • 1/2 Cup Peperoncini, sliced
  • 3/4 Cup Sheep's Milk Feta Cheese, crumbled
  • 1 Lemon
  • 1 tsp Sumac
  • 1 Tbsp. Partially Dried Oregano
  • 1/2 Head Cabbage, Shredded

Instructions
 

  • Preheat oven to 450 degrees. Prepare one large baking dish (8"x13" or 9"x12") with cooking spray.
  • Trim four large chicken breasts, removing any fatty or undesirable parts. Pat the chicken dry and rub chicken on both sides with Greek Seasoning. Set aside.
  • Slice onion into large rings, drain olives and slice, rinse tomatoes, remove seeds from peperoncini and slice, juice 1/2 the lemon, slice the other 1/2, and crumble the Feta.
  • Place the onions, olives, tomatoes, and peperoncini on the bottom of the dish in an even layer. Lay the four chicken breasts evenly on top, then spread hummus on each chicken breast so that the entire breast is covered.
  • Sprinkle the crumbled feta over the top, and then drizzle the lemon juice over the chicken and vegetables. Then sprinkle the pan with sumac and place the lemon slices in between the chicken and vegetables if desired.
  • Bake for about 25-30 minutes, until the chicken is cooked through, the vegetables are tender, and the feta is starting to slightly brown. Sprinkle partially dried oregano over the top. Serve immediately over shredded cabbage.

Notes

This is the greek seasoning and the sumac that I prefer to use and have shared on my amazon page in case you don't find it in your store.
You can use store-bough hummus OR if you're feeling adventurous, try my easy Instant Pot Hummus Recipe!
I prefer to shred my own cabbage using this mandolin, but store bought is also fine!  This dish is also delicious served over cauliflower rice or white rice.
If you have whole peperoncini peppers, cut off the stem end with kitchen shears or a knife, use your finger to scoop out the seeds from each pepper, then cut them into slices with the kitchen shears. You can also use a knife, but this is much easier with kitchen shears!