Hummus Baked Chicken with Zucchini, Onion, Pepper & Tomato Stew

Directions

1. Preheat the oven to 450°F and coat a baking sheet with a light layer of oil.
2. Slice the chicken breasts horizontally to form thin fillets and arrange them on the prepared sheet.
3. Season the fillets with salt and black pepper, then spread ¼ cup of hummus over each piece and drizzle with a bit more oil.
4. Bake until the chicken is cooked through, about 12–15 minutes, then remove the sheet from the oven.
5. While the chicken cooks, rinse the zucchini, trim, and cut into medium dice; place in a medium bowl. Peel, halve, and dice the onion and add it to the bowl.
6. Place a medium saucepan over medium heat and swirl in a small amount of oil.
7. Add the zucchini and onion to the pan and cook, stirring occasionally, until they begin to soften, about 2–3 minutes.
8. Roughly chop the roasted peppers and add them to the pan along with the marinara sauce, oregano, garlic powder, salt, and pepper; stir to combine and bring to a simmer.
9. Reduce the heat to low, cover, and simmer until the vegetables are tender, about 5 minutes; remove from heat.
10. Thinly slice the baked chicken into strips.
11. To serve, spoon the zucchini-pepper-tomato stew onto plates and top with the sliced chicken.