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Amanda Littleton of Wellthie Life
+1 (929) 265-8816
Seattle, WA USA
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Hummus Stuffed Chicken

Prep Time

15-20 mins

Prep Notes

Cooking Time

35 mins


  • Chicken breast (3 pieces)
  • 8 cloves garlic 
  • 21/2 Tbsp olive oil
  • 1 cup almond flour
  • Juice from 1/2 a lemon
  • 1 tsp salt
  • 1 tsp pepper
  • Optional no-salt seasoning to taste
  • 1/2 cup hummus or about 2-3 Tbsp per chicken breast
  • Handful of greens (spinach, kale, mixed, etc...)


  1. Preheat oven to 350 degrees
  2. Grease large baking dish with 1/2 Tbsp of olive oil
  3. Finely chop 4 cloves of garlic
  4. Mix finely chopped garlic, almond flour, lemon juice, salt, pepper, no-salt seasoning and 1 Tbsp olive oil in a bowl, set aside 
  5. Slice remaining four cloves of garlic
  6. To butterfly the chicken breast, place them flat on a cutting board with your hand on top. Using a sharp knife, slice most of the way into the thicker side of the breast and slice along until you reach the thinner side. Be careful not to cut through the entire breast; just cut enough to be able to open the breast like a book. 
  7. Stuff each chicken breast with 2-3 Tbsp of hummus, sliced garlic and a few leaves of greens, fold chicken breast back together and place in baking dish
  8. Drizzle the top of the chicken breasts with remaining 1 Tbsp of olive oil, then cover with almond flour mixture
  9. Cover the baking dish with foil 
  10. Bake for 25 mins
  11. Remove foil and then bake for the remaining 10 mins (check to ensure chicken is no longer pink in the thickest part to ensure it is done)


Serve with a green salad or veggies and a whole grain or sweet potato.