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Bring-Your-Own-Lunch Recipe: Fast & Lazy BBQ Chicken


Every week, we suggest a fascinating, delicious and not-so-unhealthy dish that is easy to reheat in your office lunchroom. This week’s #BYOL recipe: BBQ Lazy Chicken. 


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Author: Fausto Mendez / Photographer: INeedCoffe

    Another week, another fast, easy and delicious recipe. This week, we feature an original recipe, straight out of the mind of my other half. She makes this chicken several times every month, and each time, she makes extra for me to take to work the next day. It heats up well in a microwave, and pairs well with a variety of sides, my favorite being macaroni & cheese to accompany the main course. 

    This BBQ chicken recipe is incredibly fast and easy, and you may find yourself in utter awe at the taste of this utterly delicious chicken. Unfortunately, she usually eyeballs measurements, so I don’t have exact measurements for you. You may require a second attempt at getting it just right, but even if imperfect, it’s hard to ruin this recipe, unless you overcook the chicken. In that case, it’s really easy to ruin it, so that’s the most important part of the recipe. Don’t overcook the chicken!

Step 1: The Ingredients

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Photographer: Phú Thịnh Co

+ Chicken: legs, thighs, whatever you like. I prefer thighs.

+ Lawry’s Chicken & Poultry Rub

+ Coconut Oil

+ Homemade BBQ Sauce: minced onions, garlic butter, ketchup, brown sugar, vinegar, worcestershire sauce and water.

+ You may substitute the homemade BBQ sauce for your favorite bottled brand, but I really love my wife’s BBQ sauce recipe.

Step 2: The Chicken

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+ Liberally smear the Chicken & Poultry rub over the chicken pieces.

+ Perfectly sauté the chicken pieces in coconut oil. BHG has a great guide on how to perfect sauté any piece of chicken, if you’re not sure how to do it.

Step 3: The BBQ Sauce

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Photographer: K.M. Gong

+ If you opt for bottled sauce, you can skip this step. Just pour it on your chicken when you’re ready to eat.

+ If you’re making the homemade BBQ sauce, grease a new pan with butter, and sauté the onions until translucent. 

+ Add garlic, and “sweat”, chef’s slang for “cook out the juices”. 

+ Add ketchup and a small amount of water. Mix. Add a splash of vinegar and a splash of worcestershire sauce. Mix, and simmer for ten minutes.

+ Taste the sauce. You’ll have to adjust your sauce by adding sugar, worcestershire sauce and ketchup until you’ve discovered the perfect blend for your tastebuds. 

+ Simmer until the sauce thickens.

+ If you’re not eating the chicken immediately (maybe because it’s your lunch at work tomorrow), don’t store the chicken in the BBQ sauce. Add the sauce only when you’re ready to eat. Don’t let it swim in the sauce for days.


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Bring-Your-Own-Lunch Recipe: Creamy Artichoke Lasagna #BYOL

By Fausto Mendez

    Every week, we suggest a fascinating, unique and delicious dish that is easy to reheat at your office lunchroom. This week’s #BYOL recipe: Creamy Artichoke Lasagna.

    #BYOL (bring-your-own lunch) recipes are more often healthier (and, of course, tastier) alternatives to eating out for lunch at work, but naturally being human, we can’t always stick to what’s better for us. Every so often, we need a heartier, fattier dish to get us through the day, and this creamy artichoke lasagna is sure to hit the spot.

    Most Italian food is perfect for a #BYOL day at the office, so this delish entrée is certainly worth an hour or so if lasagna dishes tickle your fancy. So what’s in it?

Step 0 - The Grocery List

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+ Herbs & Veggies: 15 baby artichokes, four minced garlic cloves, one cup basil

+ Cheeses: 15 ounces of ricotta cheese, one cup parmesan cheese, one cup mozzarella cheese

+ Oils & Liquids: three cups water, one-fourth cup lemon juice, three tablespoons olive oil, one cup vegetable or chicken broth, two cups of half and half

+ Everything Else: nine dried (uncooked) lasagna noodles, half cup pine nuts, one egg, three-fourths teaspoon of salt, one-fourth cup flour

Step 1 - Prep the Artichokes & Noodles

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+ Preheat your oven to 350 degrees Fahrenheit. 

+ Slice off the base of each artichoke, and snap off the outer leaves until you only have the yellow leaves left. Then, slice off about a third of the top of each artichoke. Place the artichokes in a bowl, and add the lemon and water. Slightly stir, and leave it for now. 

+ Heat up the lasagna noodles. Drain them, and rinse with cold water. Drain the artichokes too. 

+ Drop a pan on the oven. Drop two tablespoons of the olive oil on the pan. Set the flame at about medium. Add the artichokes, pine nuts, and half of the garlic clove. Cook for about 8 minutes or until the artichokes feel rather tender. Don’t forget to continuously stir. Drop the contents of the pan into a separate bowl, and stir in the ricotta cheese, half cup of the parmesan cheese, half cup of the basil, the egg and the salt. 

Step 2 - Prep the Sauce

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+ In a bowl, mix the broth and flour together. In your shiniest saucepan, heat up the remaining olive oil. Mix in the rest of the garlic, and cook until tender (but don’t brown it). Throw in the flour mix and half and half. Heat until it’s all thick, bubbly and delicious. Turn off the heat. Quickly add the rest of the basil. 

+ In a separate bowl mix the mozzarella cheese and the rest of the parmesan cheese.

Step 3 - The Bake

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+ You’ll need an ungreased 3-quart baking dish that is shallow, not deep. 

Spread about a cup of the sauce into this dish. Layer three noodles in the dish, and spread the artichoke mix over the noodles. Add the rest of the sauce. Sprinkle about a half cup of the cheese mix over all of it.

+ Repeat this process until you run out of ingredient.

+ Bake for 35 to 40 minutes, uncovered. You’ll know it’s done when the edges should bubble up and the top lightly browns.  

+ Thank Midwest Living for the recipe, and eat it up!

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Bring-Your-Own-Lunch Recipes: Coconut Crunch Chicken Strips #BYOL

By Fausto Mendez

    Every week, we suggest a fascinating, unique and delicious dish that is easy to reheat at your office lunchroom. This week’s #BYOL recipe: Coconut Crunch Chicken Strips with Honey-Mango Dipping Sauce.

    Technically, this style of chicken is an appetizer, according to The Cozy Apron. But as an avid fan of chicken strips, I have to disagree. This will be my main course during my in-office lunch on Friday. Coupled with some of my favorite gourmet chips, this is an exceptional meal that will have my co-workers staring in my direction for hours.  

    The recipe reminds me of coconut crunch shrimp, a similar and very delicious idea. If you prefer shrimp, I imagine it would be rather easy to adapt the recipe, but enough talk. Let’s start by revving up your deep-frying oil to 350 degrees Fahrenheit. 

The Grocery List for the Chicken Strips

+ One deep fryer (or pot) & enough veggie oil to fill it

+ Two (skinless) chicken breasts sliced into sixteen total strips total

+ Spices: Pinch of curry powder, pinch of Cayenne pepper, and enough salt + pepper to fill your heart’s desire.

+ Half cup of flour

+ Two eggs

+ Two cups of sweetened, shredded coconut

+ One Tablespoon of chives

The Grocery List for the Honey-Mango Dipping Sauce

+ Half cup of mayo

+ Half cup of frozen mango chunks, thawed

+ Two tablespoons of fresh cilantro

+ One tablespoon of honey

+ Small pinch of curry powder

+ Three to Four drops of Sriracha sauce (and more if you prefer spicier flavors)

+ Half teaspoon of FRESH lemon juice

 Step 1 - The Spices

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+ Add all chicken strips to a bowl, and mix in the curry powder, a few pinches of salt & pepper, and finally a large pinch of Cayenne pepper. Toss it like a salad until you’ve thoroughly coated the strips.

Step 2 - The Outer Coat

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+ In a larger bowl, add flour, a couple pinches of salt & pepper, and a large pinch of the cayenne pepper. Mix and mix some more. In a new and clean bowl, add the eggs, and beat them silly. In another new and clean bowl, add the coconut. 

+ One by one, dip each chicken strip into each bowl in the following order. Start with the flour bowl. Make sure the chicken strips are covered in the white powder; then, move them to the egg bowl. Finally, roll them around in the coconut bowl until the chicken is thoroughly covered in deliciousness. 

+ Hold all the finished strips on a separate plate until you’re ready to start cooking.

Step 3 - The Fry

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+ Add a comfortable number of chicken strips to your deep fryer or pot. Don’t overcrowd the chicken strips in order to achieve the best result.

+ Fry each batch for about 90 seconds to 120 seconds. Move them around every 30 seconds or so. They should be a nice, golden color when they’re done.

+ Sprinkle a pinch of salt & pepper over each batch before allowing them to cool. Once cool, sprinkle chives over the strips for the final touch.

Step 4 - The Dipping Sauce

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 + Blend all ingredients in a blender or food processor.

+ Serve immediately, or store the sauce in an airtight container inside your refrigerator.

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Bring-Your-Own-Lunch Recipes: Turkey Cranberry Monte Cristo Sandwich #BYOL

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By Fausto Mendez

    Every week, we suggest a fascinating, unique and delicious dish that is easy to reheat at your office lunchroom. This week’s #BYOL recipe: Turkey Cranberry Monte Cristo Sandwich. 

    We don’t often feature sandwiches for the bring-your-own-lunch recipe showcases, but this one really stood out to me, especially since I majored in English. Fortunately, you don’t have to be a count to access the privileged flavors of this sandwich, nor do you need the skills of a count’s chef to make this delicious delight. More importantly, it offers a nice alternative to my daily ham sandwich at the office.

    The Turkey Cranberry Monte Cristo, courtesy of Paula Deen, is the perfect sandwich for Thanksgiving leftovers, but if your taste buds are anything like mine, waiting for November to dive into turkey slices and cranberry sauces is not an option. Enough talk. Let’s cook some ingredients… errr.. or layer them, I guess. 

Step 1 - Gather the Ingredients

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+ Keep in mind that this recipes serves four adults, so reduce all ingredients to a fourth for a single sandwich.

+ Soft Bread (potato bread, challah, or other)

+ At Least One Cup of Grated Fontina Cheese

+ Eight Slices of Cooked Turkey Breast

+ Half Cup of Cranberry Sauce

+ One Cup of Baby Arugula Leaves

+ Three Eggs

+ One Third Cup of Milk

+ Pinch of Nutmeg

+ Two Tablespoons of Butter

Step 2 - Layer the Ingredients

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+ For each sandwich, place two tablespoons of the fontina cheese, two slices of turkey, two tablespoons of the cranberry sauce, and a few arugula leaves.

+ Finish it off with more cheese (as much as you want). 

+ Press down on the sandwich to seal in the ingredients.

Step 3 - Cook the Layered Ingredients

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+ Beat the eggs, milk and nutmeg in a bowl.

+ Add butter to a large skillet. Warm up the skillet over medium heat.

+ Dip each sandwich into the eggy mixture. Then, cook the sandwich on the skillet until the outside of the bread turns golden brown. Cook both sides of the sandwich. Add more butter as necessary.

Step 4 - Eat the Cooked and Layered Ingredients

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+ Drain the sandwiches on a thin stack of paper towels.

+ Assimilate sandwich according to desired hunger level. Rinse, and repeat steps one through four as necessary.

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Bring-Your-Own-Lunch Recipe: Mini Spiced Chicken Burgers with Mint Greek Yogurt #BYOL

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By Fausto Mendez

    Every week, we suggest a fascinating, unique and delicious dish that is easy to reheat at your office lunchroom. This week’s #BYOL recipe: Mini Spiced Chicken Burgers with Mint Greek Yogurt.

    I’m a sucker for Greek foods and interesting burgers, so this recipe for mini spiced chicken burgers caught my attention right away. Just look at that photo! I can’t take it anymore; let’s hurry up and cook one or two. You can thank Aapplemint for the original recipe, and below, we post the Bizz’s short & easy version. 

What You’ll Need: The Ingredients

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+ Chicken Mince, 250 grams

+ Fresh Veggies, Spices & Herbs: Two chopped red chillies (seed removed), three chopped garlic cloves, one finely chopped red onion, one handful of chopped coriander, one teaspoon of red chili, some leaves of crunchy lettuce, one teaspoon of cumin, one teaspoon of kafta, salt (as much as you prefer), chopped mint, one sliced Lebanese cucumber (skin on).

+ Greek Yogurt

Next, Prep the Patty

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+ In a mixing bowl, mix together (with your hands): the mince, spices, coriander, chillies, garlic and onion. Form multiple flat patties.

+ Fry the patties in a non-stick pan or skillet over olive oil. 

Finally, Assemble the Burgers

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+ In a separate bowl, whip the Greek yogurt, mint and salt. 

+ If you’ve ever assembled a hamburger, the rest of the process is rather straightforward. Warm up the pita bread and stuff everything inside. Delicious!

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Bring-Your-Own-Lunch Recipe: 20 Summer Meats for the Slow Cooker #BYOL

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By Fausto Mendez

    Every week, we suggest a fascinating, unique and delicious dish that is easy to reheat at your office lunchroom. This week’s #BYOL recipe: 20 Summer Meats for the Slow Cooker!

    I love my slow cooker, and if you haven’t embraced yours, I strongly suggest your rethink your kitchen strategy. If you’ve ever tried a meal from a slow cooker by any decent chef, you’d learn to embrace the slow cooker too. This week’s set of recipes are sure to open your mind to the slow cooker’s potential, whether or not you’ve embraced the tool. 

    I stumbled upon this set of 20 recipes earlier this week, and I couldn’t choose just one to showcase in our weekly #BYOL post. I want to try all of them, and I probably will. But everyday this week, I’m munching on a thick Sriracha-Pineapple BBQ Chicken Sandwich with Easy Guacamole. It’s certainly worthy of a #BYOL showcase.

Sriracha-Pineapple BBQ Chicken Sandwich

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    Below, check out a few more of my favorites from the list of 20, and don’t forget to check out the full set of recipes at Slow Cooker From Scratch.

Mexican Pulled Pork

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Skinny Spicy BBQ Chicken

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Shredded Beef for Tacos, Burritos, Nachos, etc.

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Bring-Your-Own-Lunch Recipe: Chicken Broccoli Supreme (Casserole) #BYOL

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By Fausto Mendez

    Every week, we suggest a fascinating, unique and delicious dish that is easy to make or reheat at your office lunchroom. This week’s #BYOL recipe: Chicken  Broccoli Supreme (Casserole.) 

    If you’re a fan of the blog, I’m sure you know that I’m a fan of a well made casserole, and the best casseroles, in my opinion, are always based on traditional dishes. This delicious concoction transforms the traditional chicken, broccoli and cheddar dish into a deliciously crumbly casserole that daunts everything your co-workers bring for lunch the next day, but enough talk. Let’s cook. Start by preheating your oven to 350 degrees Fahrenheit.

Step 0 - What’s Cooking?

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 + One pound of broccoli, chopped and steamed for 2 minutes

+ Three cups of chicken breasts, chopped 

+ One and a half cups of grated cheddar cheese

+ Two tubes of good-ol’-fashioned Ritz crackers

+ One stick of butter

+ One tablespoon of poppy seeds

+ Sauce: 1/3 cup melted butter, 1/4 cup cornstarch (dissolved in 1/2 cup cold water), 1/3 cup chicken broth, 1/4 tsp. salt, 1/4 tsp. pepper, 2 cups milk, 1 1/2 cups of cheddar cheese. 

Step 1 - Lay It Down and Cook It Up

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+ Grease a 13 x 9 pan. Layer the breast pieces and broccoli how you’d like. 

+ Now, let’s make some sauce. Add to a saucepan over medium heat: butter, cornstarch, chicken broth, seasonings, milk. Stir until the sauce is rather thick. 

+ Reduce the heat. Throw in the cheese. Stir until the cheese completely melts. 

Step 2 - Drop it Like It’s Hot

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+ Drop the delicious sauce over the chicken and broccoli.

+ Sprinkle the rest of the cheese over the chicken and broccoli. 

+ Crush the Ritz crackers into crumbs.

+ Melt the butter stick. Butter burns easy, so be careful. Add the poppy seeds to the butter. Add about the crumbs to the butter.

+ Drop the mixture of butter and crumbs onto the cheese and broccoli. 

Step 3 - Get Baked

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+ Do not cover the pan, and bake at 350 degrees for thirty minutes, or until bubbly. 

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Bring-Your-Own-Lunch Recipe: Chicken Cordon Bleu Casserole #BYOL

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By Fausto Mendez

    Every week, we suggest a fascinating, unique and delicious dish that is easy to make or reheat at your office lunchroom. This week’s #BYOL recipe: Chicken Cordon Bleu Casserole!

    Chicken cordon bleu is great, but the way it’s normally prepared is kind of a pain in the ass. Plus, if you like evenly dispersing the taste of each ingredient throughout each bite, it’s hard to eat chicken-stuffed anything that way. That’s why I love a well-made casserole.

    Casseroles taste just like their original counterparts, but the ingredients are mixed together in a way that allows you to taste most, if not all, of the ingredients in every bite. I love that. Now, let’s cook; start by preheating your oven to 375ºF.

Step 0 - Pull a Chicken Out of the Freezer, and Gather Your Ingredients

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+ 6 oz pack of chicken flavored stuffing mix (or your own recipe)

+ 10 3/4 oz can of cream of chicken soup (condensed)

+ 1 tablespoon Dijon mustard

+ 3 to 4 boneless, skinless chicken breasts (cut into bit-size strips)

+ 3 cups broccoli florets

+ 2 cups cooked and chopped ham

+ 6 slices of Swiss cheese

Step 1 - Prepare Some Stuff in a Bowl

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+ You need to prepare some stuff(ing) before we can start baking, so make the stuffing as the package recommends. Alternatively, you may use your own stuffing recipe, but this tends to be the easier (and still very delicious) way. 

Step 2 - Mix Some Other Stuff in Another Bowl

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+ If you love stuffing, be very careful with this next part: Place the stuffing to the side - out of sight and mind. It’s better to hide it to prevent yourself from snacking it away as you finish the recipe, or you can do what I do to prevent this problem. Make a second batch of stuffing strictly for snacking purposes.  

+ Mix the mustard and soup in a separate bowl. Add the chicken, ham and broccoli to the same bowl.

Step 3 - Bake Stuff

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+ Grease, a two-quart casserole dish, or use your favorite cooking spray.

+ Gather all that stuff that you just prepared - minus the stuffing stuff - and chuck it all into the casserole dish. Top the mixture with Swiss cheese slices.

+ Finally, add whatever stuffing you didn’t eat to the top of the casserole. 

+ Don’t forget to get baked bake it. Stick in the oven for 35 to 40 minutes.

Step 4 - Eat Stuff

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+ If you didn’t snack on too much stuffing, you might have some room for the casserole once you’re done cooking it, but don’t forget the whole point of the recipe: it’s an easy dish to reheat at your office lunchroom. Save some for tomorrow’s lunch!

+ You can thank Six Sisters for the original recipe.

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Bring Your Own Lunch Recipe: Mushroom Pizza Caps

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By Fausto Mendez

    Every week, we suggest a fascinating, unique and delicious dish that is easy to make or reheat at your office lunchroom. This week’s #BYOL recipe: Mushroom Pizza Caps.

    Last week, we switched things up with a desert recipe for the #BYOL series, but we’re taking it back to the main course, this week, with a fast and easy pizza recipe that’s lighter and healthier than traditional pizza. This Table for Two recipe switches out pizza dough for a mushroom cap, but it’s still pretty much the same idea.

    Of course, the benefit of removing the dough is that you consume less carbs and fat, but bread is usually full of unhealthy gluten too. So it’s definitely a win-win if you enjoy mushrooms on your pizza.

Step 1: Gather Your Ingredients

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+ 5 large Portobello mushroom caps

+ 2 tablespoons of olive oil

+ Pepperoni (or your favorite combination of toppings)

+ Shredded mozzarella cheese

+ Your favorite pizza sauce

+ Basil

Step 2: Get Baked

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+ Glaze the inside of each mushroom cap with olive oil. Then, season the caps with salt and pepper.

+ Lightly grill the mushroom caps for about 5-7 minutes. Remove from grill.

+ Add marinara sauce, cheese, basil and and toppings.

+ If you’re eating at home, reheat the mushrooms on the grill until the cheese melts. If you’re taking these to work for lunch, do not reheat at home; place them in an air tight container. When you’re ready to eat, reheat them in an oven or microwave.

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Bring Your Own Lunch Recipe: Single-Serving, Instant Brownie #BYOL

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By Fausto Mendez

    Every week, we suggest a fascinating, unique and delicious dish that is easy to make or reheat at your office lunchroom. This week’s #BYOL recipe: Single-Serving, Instant Brownie.

    I know what you’re thinking, “Technically, this is not a lunch recipe.” And you’re right. This post is for an instant desert, and for #BYOL posts, we usually do a main course, sometimes coupled with a side or two. But we’re not prudes around here. I’m sure you enjoy a sugar boost at work as much as the next guy/gal, so I present to your our first #BYOL desert recipe. 

    As usual, the idea is to present a recipe that is easy to make or reheat at your office lunchroom. Unlike past #BYOL recipes on this blog, you actually make - instead of reheat - the brownie at work, so the beauty in No. 2 Pencil's brownie recipe is its freshness. As a result, you should prepare the mix at home, and when you’re ready to eat, simply throw it in the microwave.

Step 0 - Gather Your Brownie Ingredients

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+ One decent microwave

+ One ramekin or a small microwaveable cup

+ Two tablespoons butter

+ Two tablespoons sugar

+ One overloaded tablespoon of light-brown sugar

+ 1/4 Teaspoon of pure vanilla extract

+ One pinch of kosher salt

+ One egg yolk

+ Four tablespoons of flour

+ One tablespoon Hershey’s unsweetened coca powder

+ Two overloaded tablespoons of semi-sweet chocolate chunks

Step 1 -  Melt it Down

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+ Melt the butter in your ramekin or cup, but don’t let it boil.

Step 2 - Stir it Up

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+ Add the sugars, salt and vanilla to the butter. Stir.

+ Add the egg yolk, but do not add the egg white. Stir.

+ Add the flour and cocoa powder. Stir.

Step 3 - Apply Some Heat

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+ Top off your mixture with some chocolate chunks.

+ Microwave the mixture for about 45 to 55 seconds. Do not overcook it! Microwaves can easily overcook food. Plus, a slightly undercooked brownie is preferable, in my opinion. 

Step 4 - Enjoy

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+ I recommend being selfish, and eating it all to yourself. Like a territorial lion, you should lunge at any coworkers that approach you during this feeding session. But don’t be too selfish; share the recipe!

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Bring Your Own Lunch Recipe: Honey & Lime Chicken Skewers #BYOL

By Fausto Mendez

    Every week, we suggest a fascinating, unique and delicious dish that is easy to reheat at your office lunchroom. This week’s #BYOL recipe: Honey & Lime Chicken Skewers.

Like many full-time workers, I don’t have much time for complex recipes that require a lot of effort, but I do enjoy a delicious as much as anyone else. That’s why I love this recipe for chicken skewers, posted at Kitchen Meets Girl. It’s easy, delicious and doesn’t cost much to make. I paired it with a side of white rice, though the recipe itself doesn’t recommend any sides. Now, let’s get started. 

Step 0 - Gather Your Ingredients

+ three tablespoons of soy sauce

+ two tablespoons of honey

one tablespoon of veggie oil

(juice of) one lime

+ two garlic cloves (minced)

+ one to two teaspoons of Siracha

+ red pepper flakes

+ two tablespoons of cilantro

+ one pound of skinless, boneless chicken breasts. 

Step 1 - Prepare the Marinade

+ Make the marinade by combining all of the ingredients except for the chicken.

Step 2 - Marinade the Chicken

+ Pour the marinade over the chicken breasts. Turn the breasts to coat the back. Let them sit in the marinade for an hour or so.

Step 3 - Grill & Consume

+ Grill over a medium-high flame for six to eight minutes per side.

+ Eat. You’ll probably eat it all, so you may need to make a second batch for tomorrow’s lunch. Keep the recipe on hand!

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Bring Your Own Lunch Recipe: Hummus-Crusted Chicken #BYOL

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By Fausto Mendez

    Every week, we suggest a fascinating, unique and delicious dish that is easy to reheat at your office lunchroom. This week’s #BYOL recipe: Hummus-Crusted Chicken.

    Have you ever considered using hummus as a sauce in a baking recipe. Neither had Gimme Some Oven's Ali, but that didn't stop her from trying out the fascinating dish. It turns out the dish is rather awesome, and I'm beyond ecstatic to come across the recipe. More importantly for those of us with little free time, it's pretty easy to cook up, and it doesn't take a long time to make. Now, let's bake some chicken.

Step 0 - Gather your Ingredients
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+ Four boneless chicken breasts

+ Salt & pepper

+ Chopped: one zucchini, one yellow squash, medium onion

+ One cup of your favorite hummus

+ One Tbsp. olive oil

+ Two Lemons

+ One tsp. smoked paprika or sumac

Step 1 - Prepare It

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+ Preheat your oven to 450 degrees.

+ Season the breasts with salt and pepper. 

+ Place the zucchini, squash and onion in bowl. Drop in some olive oil. Toss until evenly coated. 

Step 2 - Lay It

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+ Arrange the vegetables at the bottom of a baking dish. They should form an even flat(ish) layer. 

+ Coat cover chicken in hummus; then, lay the chicken breasts over the vegetables.

+ Squeeze an entire lemon over both the vegetables and the chicken. Thinly slice the same lemon, and place the slices in between the chicken and veggies.

Step 3 - Bake It

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+ Let it cook for about 25 to 30 minutes, though you should double check that the chicken is completely cooked before taking it out. The veggies should feel rather tender.

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