Moroccan-spiced chicken skewers with pepper and tomato salad
Soy-Free, Mediterranean, Gluten-Free, Lean & Clean, Dairy-Free
25 – 40 Minutes
North African spices infuse earthy flavors to these lean chicken breast skewers, served atop a fresh take on a traditional Moroccan salad.
In your bag
- 2 boneless skinless chicken breasts (about 6 ounces each)
- Smoky sumac spice rub (sumac - sweet smoked paprika - baharat)
- 1 cup cooked chickpeas
- 1 organic green or other bell pepper
- 1 wedge preserved lemon
- 3 ounces organic grape or Sungold tomatoes
- 1 teaspoon sweet paprika
- 1 tablespoon sherry vinegar
- Wooden skewers
- 1 organic cucumber
- 4 or 5 sprigs organic fresh mint
Make It Leaner
Use just 1 teaspoon [2 tsp] oil to cook the vegetables in Step 2 to slash 40 calories and 4.5 grams of fat per serving.
Moroccan salads are traditionally served at room temperature, the ideal way to showcase their spices. That’s why in Step 2 we cool down the bell pepper mixture in the freezer for a few minutes after cooking.
Prepare a medium-hot fire in a grill. Prepare the chicken as instructed in Step 1, then thread the chicken onto skewers. Set the chicken on the grill directly over the heat and cook, turning once, until browned and cooked through, 5 to 6 minutes per side.
Calories: 600, Protein: 46g (92% DV), Fiber: 8g (32% DV), Total Fat: 34g (52% DV), Monounsaturated Fat: 23g, Polyunsaturated Fat: 4g, Saturated Fat: 4.5g (23% DV), Cholesterol: 125mg (42% DV), Sodium: 580mg (24% DV), Carbohydrates: 26g (9% DV), Total Sugars: 6g, Added Sugars: 0g (0% DV).
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.