In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Moroccan-spiced chicken skewers with chickpea and tomato salad
Gluten-Free Friendly, Dairy-Free, Soy-Free, Mediterranean, Lean & Clean, Diabetes-Friendly, Carb-Conscious, Spicy, No Added Sugar, <600 Calories, Protein Plus
2 Servings, 510 Calories/Serving
25–40 Minutes
Where in the world is Sunbasket? Tonight, we're in Morocco. We’ve been busy gathering spices for your Marrakech-inspired dinner starring citrusy sumac, baharat, and harissa powder.
In your bag
- Protein options:
- 2 boneless skinless chicken thighs (about 6 ounces each)
- 2 boneless skinless chicken breasts (about 5 ounces each)
- 8 ounces Daring plant-based chicken pieces
- Sunbasket smoky sumac spice rub (sumac - sweet smoked paprika - baharat)
- 1 13.4 ounce carton cooked chickpeas
- 1 organic red or other bell pepper
- 1 organic zucchini or yellow squash
- ¼ pound organic grape or cherry tomatoes
- 1 tablespoon sherry vinegar
- 1 teaspoon harissa powder
- Wooden skewers
- 4 or 5 sprigs organic fresh mint
Nutrition per serving
Calories 510, Total Fat 24g (31% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 110mg (37% DV), Sodium 370mg (16% DV), Total Carb. 42g (15% DV), Fiber 11g (39% DV), Total Sugars 9g (Incl. 0g Added Sugars, 0% DV), Protein 35g
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, Sesame.
Instructions
Wash produce before use
1
Prep your protein
- Chicken: Pat dry with a paper towel. Cut into 1-inch pieces; season generously with salt and rub all over with the smoky sumac spice rub.
- Plant-based chicken pieces: Pat dry with a paper towel. Season with salt and rub all over with the smoky sumac spice rub.
Let your protein stand while you prepare the salad.
2
Start the chickpea and tomato salad
- Rinse the chickpeas.
- Remove the stem, ribs, and seeds from the bell pepper; thinly slice the pepper.
- Cut the zucchini in half lengthwise, then on the diagonal into ¼-inch-thick slices.
- Cut the tomatoes in half.
In a large frying pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the chickpeas, bell pepper, zucchini, tomatoes, sherry vinegar, and as much harissa powder as you like and cook, stirring occasionally, until the harissa is fragrant, 2 to 3 minutes. Add ¼ cup [½ cup] water, season lightly with salt and pepper, and cook, stirring occasionally, until the vegetables soften and most of the liquid has evaporated, 2 to 3 minutes.
Transfer the chickpea and tomato salad to a large bowl and season to taste with salt. Place in the freezer and stir occasionally until cooled, about 5 minutes. Wipe out the pan.
While the vegetables are cooking, skewer the chicken.
3
Skewer and cook your protein
- Using 4 [8] wooden skewers, thread your protein onto the skewers, dividing the pieces evenly and placing them close together.
In the same pan used for the vegetables, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Add your protein skewers and cook, turning once, until browned and cooked through, 5 to 6 minutes per side. Transfer to a plate. Meanwhile, finish the salad.
4
Finish the salad
- Strip the mint leaves from the stems; coarsely chop the leaves. Set aside half for garnish.
Remove the chickpea and tomato salad from the freezer and stir in half the mint. Season to taste with salt and pepper.
Serve
Transfer the skewers and chickpea and tomato salad to individual plates. Garnish the salad with the remaining mint and serve.
Kids Can!
- Rinse the chickpeas.
- Measure the water for the chickpea mixture.
- Strip the mint leaves.
- Stir the mint into the salad.
- Garnish with the remaining mint.