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Mediterranean Chicken

Mediterranean Chicken with Roasted Eggplant Hummus, Feta, and Brown Rice

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Recipe Details

Story

If you love both hummus and baba ganoush, Chef Shanna's roasted eggplant hummus will have you hooked. The eggplant gets tender and slightly crispy in the oven; then, it's stirred into garlicky hummus with a squeeze of lemon for brightness. It goes so well with slices of pan-roasted chicken seasoned with tangy, lemony sumac. It's all served over a warm salad of brown rice and feta, then garnished with fresh mint and more sumac for a pop of color.

Tags

  • Low Carb Diet

Quick facts

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Shanna

By Chef Shanna

Nutritional info

  • Calories 790
  • Protein 48g
  • Total Carb 57g
  • Total Fat 42g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • eggplant
    1
    eggplant
  • grape tomatoes
    1/4 pint
    grape tomatoes
  • mint
    1/8 ounce
    mint
  • lemon
    1
    lemon
  • garlic
    1 clove
    garlic
  • brown rice
    1/2 cup
    brown rice
  • boneless skin-on chicken breasts
    2
    boneless skin-on chicken breasts
  • ground sumac
    2 teaspoons
    ground sumac
  • hummus
    1 container
    hummus
  • crumbled feta cheese
    2 ounces
    crumbled feta cheese

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 8" medium pot with lid
  • aluminum foil
  • baking sheet
  • 10" medium pan

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450ºF. Bring a medium pot of water to a boil over high heat. Rinse all produce. Quarter eggplant lengthwise and cut crosswise into ¼-inch pieces, discarding ends. Halve grape tomatoes. Roughly chop mint leaves, discarding stems. Halve lemon. Using the flat side of a knife, gently crush garlic clove.

  2. Cook brown rice

    Cook brown rice

    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.

  3. Roast eggplant

    Roast eggplant

    While rice cooks, line a baking sheet with foil. Add eggplant and crushed garlic and toss with 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired. Arrange in a single layer and roast, stirring halfway through, until very tender, 10-12 minutes total.

  4. Cook chicken

    Cook chicken

    While eggplant roasts, pat chicken very dry with paper towel; season all over with half of sumac, ½ teaspoon salt, and pepper. Heat 2 teaspoons 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.

  5. Finish hummus and rice

    Finish hummus and rice

    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 ½ lemon, and ½ tablespoon olive oil to combine. To pot with brown rice, still off heat, stir in feta, tomatoes, juice of remaining lemon, 1 tablespoon olive oil, ¼ teaspoon salt, and pepper to combine.

  6. Plate chicken

    Plate chicken

    Cut rested chicken into ¼-inch slices. Divide brown rice, feta, and tomatoes between 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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