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
Ingredients
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Plain yogurt |
1/2 cup (125 mL)
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Garlic, minced |
4 cloves
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Chili powder and ground ginger |
1 Tbsp (15 mL) each
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Salt, divided |
1/2 tsp (2 mL)
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Pepper |
Pinch
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Boneless skinless chicken breast |
1 lb (454 g)
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Vegetable oil, divided |
2 Tbsp (30 mL)
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Onion, chopped |
1
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Carrot, chopped 1 |
1
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Yellow and green bell pepper, chopped |
1 each
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Tomato, chopped 1 |
1
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Avocado, chopped 1 |
1
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Lemon wedges (optional) |
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Directions
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In a bowl, whisk together yogurt, half of the garlic, chili powder, ginger, and half of the salt and pepper. Stir in chicken to coat; cover and refrigerate for at least 1 hour or overnight.
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In a large non-stick skillet, heat oil over medium heat. Saute onion, carrot, remaining garlic, yellow and green pepper for about 5 minutes or until softened. Remove to bowl.
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Return skillet to medium-high heat and add remaining oil; brown chicken well, stirring.
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Return vegetables to skillet and cook, stirring until chicken is no longer pink inside.
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Remove to platter and sprinkle with tomato and avocado. Sprinkle with 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 – October 11, 2017