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

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

2 Servings, 500 Calories/Serving

25 – 35 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)
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • Chicken spice rub (ras el hanout - sumac - granulated garlic - black pepper)
  • 1 or 2 cloves peeled fresh garlic
  • 1 cup cooked chickpeas
  • 1 green bell pepper
  • 1 wedge preserved lemon
  • 1 cup cherry tomatoes
  • Cumin-paprika blend (cumin - sweet paprika)
  • 1 tablespoon sherry vinegar
  • Wooden skewers
  • 1 cucumber
  • 3 or 4 sprigs fresh mint

Make It Leaner

Use just 1 teaspoon 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 chill the bell pepper mixture in the freezer for a few minutes after cooking.

Nutrition per serving

Protein: 47g (94% DV), Fiber: 9g (36% DV), Total Fat: 20g (31% DV), Monounsaturated Fat: 12g, Polyunsaturated Fat: 2g, Saturated Fat: 3g (15% DV), Cholesterol: 125mg (42% DV), Sodium: 580mg (24% DV), Carbohydrates: 31g (10% DV), Total Sugars: 6g, Added Sugars: 0g (0% DV).


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

Wash produce before use


Prep the chicken

Pat the chicken dry with a paper towel. Cut the chicken into 1½-inch cubes; season generously with salt and rub all over with the chicken spice rub. Let stand while you prepare the salad.


Make the salad

  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.
  • 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.
  • Cut the cherry tomatoes in half.
In a large frying pan over medium heat, warm 1 tablespoon oil until hot but not smoking. Stir in the garlic and cook until fragrant, about 30 seconds. Add the chickpeas, bell pepper, preserved lemon, tomatoes, cumin-paprika blend, sherry vinegar, and ⅓ cup water. Season with salt and pepper and cook, stirring occasionally, until the pepper softens and most of the liquid has evaporated, 4 to 6 minutes. Transfer the bell pepper mixture to a medium bowl and season to taste with salt. Place in the freezer and stir occasionally until chilled, about 5 minutes. Wipe out the pan.
While the vegetables cook, prepare the chicken.


Skewer and cook the chicken

  • Thread the chicken onto the skewers, dividing the pieces evenly and placing them closely together.
In the same pan used for the vegetables, add 1 to 2 tablespoons oil and warm over medium-high heat until hot but not smoking. Add the chicken skewers and cook, turning once, until browned and cooked through, 5 to 6 minutes per side. Transfer to a plate.
While the chicken cooks, finish the salad.


Finish the salad

  • Peel the cucumber, if desired, and trim off 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.



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

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