Baked Greek Chicken

1. Preheat oven to 450 F.

2. Zest the lemon. Place zest in a large bowl and add the olive oil. Add the red onion slices and kalamata olives and toss to coat. Place onions and olives in the bottom of a 9×13 baking dish.

3. Cut the chicken breasts into tenders (slice them parallel to your work service, then cut each half into 3 pieces. Season the tenders with salt, pepper and Greek seasoning (if using) then place them on top of the bed of onions and olives. Tuck the peeled garlic cloves under the chicken to keep them from burning.

4. Spread the hummus evenly over the top of the chicken breasts. Squeeze the juice out of the zested lemon over the top of the chicken and onions. Sprinkle the paprika over the top. Go ahead and throw the zested and squeezed lemon rinds into the pan as well.

5. Bake uncovered for 15 minutes. Remove dish from the oven. Add the tomatoes to the perimeter of the pan, then drizzle the balsamic vinegar over the top of the tomatoes. Return dish to the oven for another 15-20 minutes, or until chicken is cooked through.

6. Serve on a bed of spinach, topped with feta cheese and with extra lemon wedges for squeezing. Optional accompaniments: roasted red peppers, pepperocini peppers, pita bread with hummus, or cucumbers.