This recipe is a one-pan wonder that combines three foodie favorites—chicken, hummus, and root vegetables—to create a smoky meal that will please everyone. Easy to make and easy on the eyes, this dish is also versatile, so you can substitute different flavors of hummus (make your own with our simple guide!) or your favorite vegetables. For more recipes like this, check out LL Balanced.
- 1 small sweet potato, peeled and diced into 1-inch cubes
- 1 large red beet, top and stem removed, peeled and diced into 1-inch cubes
- 4 boneless, skinless chicken breasts, sliced in half lengthwise
- 1 tablespoon paprika
- 2 teaspoons onion powder
- 1 1/2 teaspoons sea salt
- 3 tablespoons extra-virgin olive oil
- 1 cup hummus (plain, garlic, or red pepper works)
- Chopped cilantro, optional (for garnish)
- Lemon slices, optional (for garnish)
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
- In a large bowl, combine all ingredients except hummus. Use clean hands to coat chicken and vegetables evenly with spices and olive oil.
- Place chicken pieces on prepared baking sheet, spacing several inches apart. Fill in remaining space with sweet potatoes and beets.
- Using a spatula, coat each piece of chicken with a layer of hummus about 1/4-inch thick. Bake for 40 minutes or until chicken is no longer pink on the inside and vegetables are tender.
- Allow chicken to rest 10 minutes before slicing. Garnish with fresh cilantro and lemon slices, if desired.