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Moroccan-spiced chicken skewers with pepper and tomato salad

In order to bring you the best organic produce, some ingredients may differ from those depicted.

One-Pan Meal

Moroccan-spiced chicken skewers with pepper and tomato salad

Soy-Free, Mediterranean, Gluten-Free, Lean & Clean, Dairy-Free

2 Servings, 600 Calories/Serving

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.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note 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.

Ingredient IQ

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.

Grill It

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.

Nutrition per serving

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.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep the chicken

  • Pat the chicken dry with a paper towel. Cut the chicken crosswise into 1½-inch-wide strips, then cut the strips crosswise into 1½-inch cubes; season generously with salt and rub all over with the smoky sumac spice rub. Let stand while you prepare the salad.

2

Start the pepper and tomato salad

  • Rinse the chickpeas.
  • Remove the stem, ribs, and seeds from the bell pepper; thinly slice the pepper.
  • Remove any pulp from the preserved lemon; finely chop enough peel to measure 1 tablespoon [2 TBL].
  • Cut the tomatoes in half.
In a large frying pan over medium heat, warm 1 tablespoon [2 TBL] oil until hot but not smoking. Add the chickpeas, bell pepper, preserved lemon, tomatoes, paprika, and sherry vinegar and cook, stirring occasionally, until the paprika is fragrant, 2 to 3 minutes. Add ¼ cup water, season lightly with salt and pepper, and cook, stirring occasionally, until the bell pepper softens and most of the liquid has evaporated, 2 to 3 minutes. Transfer the bell pepper mixture 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 cook, prepare the chicken.

3

Skewer and cook the chicken

  • Using 4 [8] skewers, thread the chicken 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. Working in batches if needed, add the chicken skewers and cook, turning once, until browned and cooked through, 5 to 6 minutes per side. Transfer to a plate. Add more oil between batches if needed.
While the chicken cooks, finish the salad.

4

Finish the salad

  • Peel the cucumber, if desired, and trim the ends; cut the cucumber in half lengthwise, then crosswise on the diagonal into ¼-inch-thick slices.
  • Strip the mint leaves from the stems; coarsely chop the leaves. Set aside half for garnish.
Remove the bell pepper mixture from the freezer and stir in the cucumber and half the mint. Season to taste with salt and pepper.

5

Serve

Transfer the pepper and tomato salad to individual plates. Top with the chicken skewers, garnish with the remaining mint, and serve.

Kids Can!

  • Rinse the chickpeas.
  • Measure the preserved lemon peel.
  • Measure the water for the pepper mixture.
  • Strip the mint leaves.
  • Stir the cucumber and mint into the salad.
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