• 4 chicken cutlets AND/OR 4 skinless bone-in thigh
• salt and pepper to taste
• 1 zucchini, chopped
• 1 yellow squash, chopped
• 1 medium onion, chopped
• 1 cup hummus
• 1 Tbsp. olive oil
• 2 lemons
• 1 tsp. smoked paprika or sumac

Instructions:

1. Preheat oven to 450 degrees F. Line a baking dish with foil
2. Pat the chicken pieces dry. Sprinkle with salt and pepper to taste. Spread an even layer of hummus on top of the chicken.
3. Put the onion and vegetables in the pan. Drizzle with the oil and stir until evenly coated.
4. Put the chicken on top of the vegetables in the pan. Drizzle with the oil and stir until evenly coated.
5. Squeeze the lemon juice over the chicken.
6. Sprinkle paprika over the chicken
7. Slice the remaining lemon and place the slices between the chicken and the vegetables
8. Bake for 25-30 minutes for cutlets, around 40 minutes for bone-in thighs. The chicken should be done and the vegetables are tender. Serve immediately.