Preheat oven to 450ºF. Bring a medium pot of water to a boil over high heat. Rinse all produce. Quarter eggplants lengthwise and cut crosswise into 1/4-inch pieces, discarding ends. Halve grape tomatoes. Roughly chop mint leaves, discarding stems. Halve lemons. Using the flat side of a knife, gently crush garlic cloves.
Season boiling water generously with salt. Stir in brown rice and cook until tender, 22-25 minutes. Drain and return to pot, off heat, then cover to keep warm until ready to serve.While rice cooks, line a baking sheet with foil. Add eggplant and crushed garlic and toss with 2 tablespoons olive oil, 1/2 teaspoon salt, and pepper as desired. Arrange in a single layer and roast, stirring halfway through, until very tender, 10-12 minutes total.While eggplant roasts, pat chicken very dry with paper towel; season all over with half of sumac, 3/4 teaspoon salt, and pepper. Heat 1 tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add chicken skin-side down and sear until skin is golden and easily lifts from pan, 6 minutes. Flip and sear until cooked through and no longer pink, about 6 minutes more. Transfer chicken to cutting board; set aside to rest.While chicken cooks, once garlic is roasted, transfer garlic to cutting board to cool slightly, then mince. In a medium bowl, stir together hummus, roasted eggplant, garlic, juice of 1/2 lemon, and 1 tablespoon olive oil to combine. To pot with brown rice, still off heat, stir in feta, tomatoes, juice of 1 lemon, 1 tablespoon olive oil, 1/2 teaspoon salt, and pepper to combine. Use remaining lemon to brighten a glass of water.
Cut rested chicken into 1/4-inch slices. Divide brown rice, feta, and tomatoes among serving plates. Top with sliced Mediterranean chicken and dollop over roasted eggplant hummus. Garnish with mint and remaining sumac. Dig in!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1747g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 280 (24%)|
|Amt Per Serving||% DV|
|Total Fat 31.1g||41 %|
|Saturated Fat 18.2g||91 %|
|Monounsaturated Fat 6.9g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 100.9mg||31 %|
|Sodium 1309mg||45 %|
|Potassium 3712.2mg||98 %|
|Total Carbohydrate 205.1g||60 %|
|Dietary Fiber 51g||204 %|
|Sugars, other 154.1g|
|Protein 42.4g||61 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1181
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!