Za’atar chicken skewers with lentil and vegetable tagine

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.

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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.
  • 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
Chef's Tip
If you’re cooking 4 servings and all the chicken skewers won’t fit in the pan at once, you can divide the skewers between 2 large ovenproof frying pans instead of cooking them in batches.

Make It Ahead
To infuse the chicken with more flavor, juice half the lemon, then in a narrow container long enough to hold the skewers, or in a tall glass or cup, combine the lemon juice with enough water to fill the container. Let the skewers soak up the flavor of the lemon water overnight. The next day, proceed with Step 2 using the infused skewers.
Make It Leaner
Steam-sauté the vegetables in Step 3 by using about ¼ cup [½ cup] water in place of the oil to shave off 40 calories and 4.5 grams of fat per serving.

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

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

Wash produce before use

1

Prep the vegetables

Heat the oven to 350°F.
  • 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.
In a large ovenproof frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Working in batches if needed, add the chicken skewers and cook, turning occasionally, until lightly browned but not yet cooked through, 3 to 4 minutes (see Chef’s Tip). Transfer the pan to the oven and bake until the chicken is cooked through, 5 to 7 minutes. Transfer the chicken skewers to a plate and sprinkle with the za’atar.
While the chicken cooks, cook the lentil and vegetable tagine.

3

Cook the tagine

In a medium frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Add the carrots and cook, stirring occasionally, until just tender, 2 to 3 minutes. Stir in the zucchini and cook until starting to soften, 1 to 2 minutes.
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

Transfer the chicken skewers and lentil and vegetable tagine to individual plates. Garnish with the parsley and serve with the lemon wedges.
Kids Can!
  • Measure the onion.
  • Rinse the lentils.
  • Strip the parsley leaves.
  • Garnish with parsley and lemon.