2017 Kids Recipe Challenge Winning Recipe: 1st Place! [Lunch]
Kids would like this different recipe. It’s got a bit of spice and with the variety of vegetables gives it a unique taste. Enjoy this chicken with pasta, rice or in a wrap.
Sriya who’s in grade 8 and lives in Brampton, says this is a great recipe for older kids to learn how to cut the chicken and vegetables, marinate the chicken and then mix the ingredients. They could even cook at the stove, with adult supervision.
Preparation Time: 15 minutes
Marinate Time: 1 hour
Cooking Time: 15 minutes
Makes: 4
Tips:
- Put leftovers away within 2 hours or sooner if they are in a warm location. Reheat leftovers to an internal temperature of 165°F (74°C). Discard uneaten leftovers after they have been reheated.
- Don’t reuse marinades that were used on raw foods.
Ingredients
|
| Onion |
1 medium |
| Carrot |
1 large |
| Yellow and green bell pepper |
1 each |
| Garlic, divided |
4 cloves |
| Tomato |
1 medium |
| Avocado |
1 |
| Lemon wedges (optional) |
| Plain yogurt |
1/2 cup (125 mL)
|
| Chili powder |
1 Tbsp (15 mL)
|
| Ground ginger |
1 Tbsp (15 mL) |
| Salt, divided |
1/2 tsp (2 mL)
|
| Pepper |
a pinch
|
| Boneless skinless chicken breast |
1 lb (454 g)
|
| Vegetable oil, divided |
2 Tbsp (30 mL)
|
Directions
- Wash hands with soap and warm water for at least 20 seconds. Clean all countertops and equipment used for food preparation.
- Gently rinse garlic, onion, pepper, tomato, and avocado under cool running water. Scrub carrot with a clean vegetable brush under cool running water. Chop the onion, carrot and pepper, place in medium bowl. Mince the garlic; set aside.
- In a large bowl, whisk together yogurt, half of the garlic, chili powder, ginger, and half of the salt and pepper.
- Don’t rinse raw poultry prior to using. Stir chicken into yogurt mixture to coat; cover and refrigerate for at least 1 hour or overnight. Use separate equipment for handling raw food and cooked food.
- In a large nonstick skillet, heat half of the oil over medium heat. Sauté onion, carrot, remaining garlic, and pepper for about 5 minutes or until softened. Transfer back to bowl.
- Return skillet to medium-high heat and add remaining oil; brown chicken well, stirring. Return vegetables to skillet and cook, stirring until the internal temperature of each piece of chicken reaches 165ºF (74 ºC) on a digital food thermometer.
- Remove chicken to platter. Meanwhile, on a separate cutting board, chop the tomato and avocado. Sprinkle over chicken with the remaining salt and serve with lemon wedges if desired
Nutrition Information per serving:
Calories: 366 kcal
Protein: 33 g
Fat: 17 g
Carbohydrate: 24 g
Fibre: 8 g
Sodium: 364 mg
Iron: 2 mg
Calcium: 127 mg
Last Update – June 26, 2024