Put down the pita! Hummus has more uses than just a party dip served next to veggies. In this meal, chicken breasts are slathered with the chickpea goodness and then broiled, hummus locking in the flavor and juiciness. Served next to a roasted vegetable medley, and seasoned with smoky paprika and distinctive cumin, this low-cal, low-carb dish uses hummus to satisfy the health nuts among us.
Cut cauliflower florets into bite-sized pieces. Stem, seed, and cut red bell pepper into 1’’ dice. Trim ends off green beans. Set aside ½ tsp. paprika and ½ tsp. cumin for garnish. Rinse chicken breasts, pat dry, and season both sides with a pinch of salt and pepper.
Roast the Vegetables
Place cauliflower, green beans, and red bell pepper on prepared baking sheet. Drizzle with 1 Tbsp. olive oil and season with ½ tsp. salt, ¼ tsp. pepper, remaining cumin, and remaining paprika. Toss to coat and spread into a single layer. Roast until cauliflower is tender and browned, 12-15 minutes. Remove from oven and turn on broiler. While vegetables roast, sear chicken.
Sear the Chicken
Heat 1 tsp. olive oil in a medium oven-safe pan over medium-high heat. Add chicken to hot pan and sear undisturbed until golden brown, 3-5 minutes. Flip chicken, reduce heat to medium, and cook 5-6 minutes.
Add Hummus and Broil Chicken
Scoop half the hummus on each chicken breast and spread. Place pan under broiler until chicken is golden brown and reaches a minimum internal temperature of 165 degrees, 2-3 minutes. Remove pan from broiler and rest chicken 3 minutes.
Plate the Dish
Scoop roasted vegetables onto plate and place chicken up against vegetables. Garnish chicken with reserved paprika and cumin.