Take a trip to the Middle East with this delicious dish. Zaatar chicken and roasted eggplant sit atop of a bed kale and red peppers, modified so that our Whole30 friends can enjoy it as well! Finished off with scallions and walnuts. Trust us, this is a dish you don't want to miss!
Disclaimer: There may be variabilities in cooking time based on equipment used. Always test for temperature until the meal is warmed to your liking. Oven: heat to 350 degrees. Remove plastic film from the container before cooking. Place container on a sheet pan and bake for 10 minutes. Check food then continue cooking for 5-10 minutes or until warm throughout.
Microwave: Remove plastic film from container and microwave dish for 1.5 minutes. Continue to cook in 20 second increments or until warm throughout.
Chicken, roasted eggplant, salt, potato starch, parsley, scallions, walnuts, za’atar spices, aleppo peppers, kale, red pepper, oregano, pomegranate dressing: pomegranate molasses, red wine vinegar, mustard, salt, pepper, olive oil, pomegranate juice, water Allergens: Walnuts
Ingredients may change due to market availability. Please email firstname.lastname@example.org if you have questions about allergies.
Nutrition facts are an estimate. At Cooked we strive to offer generous portions. Each meal is packed by hand and actual serving sizes may vary. Nutritional info may exclude marinades and brines.
- Calories: 510
- Fat: 27g
- Carbohydrates: 26g
- Protein: 44g