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1.
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Preheat oven to 450 F.
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2.
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Zest the lemon.
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Place zest in a large bowl and add the olive oil.
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Add the red onion slices and kalamata olives and toss to coat.
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Place onions and olives in the bottom of a 9x13 baking dish.
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3.
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Cut the chicken breasts into tenders (slice them parallel to your work service, then cut each half into 3 pieces.
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Season the tenders with salt, pepper and Greek seasoning (if using) then place them on top of the bed of onions and olives.
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Tuck the peeled garlic cloves under the chicken to keep them from burning.
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4.
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Spread the hummus evenly over the top of the chicken breasts.
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Squeeze the juice out of the zested lemon over the top of the chicken and onions.
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Sprinkle the paprika over the top.
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Go ahead and throw the zested and squeezed lemon rinds into the pan as well.
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5.
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Bake uncovered for 15 minutes.
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Remove dish from the oven.
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Add the tomatoes to the perimeter of the pan, then drizzle the balsamic vinegar over the top of the tomatoes.
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Return dish to the oven for another 15-20 minutes, or until chicken is cooked through.
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6.
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Serve on a bed of spinach, topped with feta cheese and with extra lemon wedges for squeezing.
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Optional accompaniments: roasted red peppers, pepperocini peppers, pita bread with hummus, or cucumbers.
