Try this Mediterranean Chicken with Roasted Eggplant Hummus, Feta, and Brown Rice recipe, or contribute your own.
Suggest a better descriptionPreheat 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!
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Serving Size: 1 Serving (1747g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1181 | ||
Calories from Fat: 280 (24%) | ||
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Amt Per Serving | % DV | |
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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
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