
In order to bring you the best organic produce, some ingredients may differ from those depicted.
Za’atar chicken skewers with lentil and vegetable tagine
Family-Friendly, Lean & Clean, Mediterranean, Soy-Free, Gluten-Free, Dairy-Free
2 Servings, 440 Calories/Serving
25–40 Minutes
Put the fork down. This one's for all you finger foodies out there. These chicken skewers are just as healthy as they are fun.
In your bag
- 1 organic yellow onion or shallots
- 1 or 2 organic carrots (about 5 ounces total)
- 1 organic zucchini or other summer squash
- 1 cup cooked black lentils
- 2 boneless skinless chicken breasts (about 6 ounces each)
- Wooden skewers
- 1½ teaspoons za’atar
- 1 tablespoon tomato paste
- Tagine spice blend (baharat - coriander - cumin)
- 1 organic lemon
- 4 or 5 sprigs organic fresh flat-leaf parsley
Nutrition per serving
Calories: 440, Protein: 50g (100% DV), Fiber: 13g (52% DV), Total Fat: 8g (12% DV), Monounsaturated Fat: 3g, Polyunsaturated Fat: 1.5g, Saturated Fat: 1.5g (8% DV), Cholesterol: 125mg (42% DV), Sodium: 190mg (8% DV), Carbohydrates: 41g (14% DV), Total Sugars: 12g, 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
Wash produce before use
1
Prep the vegetables
- Peel and coarsely chop enough onion to measure 1 cup [2 cups].
- Scrub or peel the carrots and trim the ends; cut the carrots into quarters lengthwise, then crosswise into ¼-inch pieces.
- Trim the ends from the zucchini; cut the zucchini in half lengthwise, then crosswise into ¼-inch-thick half-moons.
- Rinse the lentils.
2
Prep and cook the chicken
- Pat the chicken dry with a paper towel. Cut the chicken into 1-inch pieces; season with salt and pepper. Thread the chicken onto the wooden skewers.
While the chicken cooks, cook the lentil and vegetable tagine.
3
Cook the tagine
Stir in the tomato paste and tagine spice blend and cook until fragrant, about 30 seconds. Add the lentils and ½ cup [1 cup] water and season with salt and pepper. Bring to a boil, reduce to a simmer, cover, and cook until the vegetables are tender, 6 to 8 minutes. Remove from the heat and season to taste with salt and pepper.
When the vegetables are almost done, prepare the garnishes.
4
Prep the garnishes
- Cut the lemon into wedges. [Cut 1 lemon into wedges; save the remaining lemon.]
- Strip the parsley leaves from the stems; coarsely chop the leaves.
Serve
Kids Can!
- Measure the onion.
- Rinse the lentils.
- Strip the parsley leaves.
- Garnish with parsley and lemon.