Chicken breasts (a November Foods of the Month) are one of the most kid-friendly lean meat options available. As we discussed in our first Foods of the Month post this month, chicken breasts are great to store as a staple in your kitchen freezer. Here are our top three kid-friendly chicken meals (all OrganWise Guys approved!) for a weeknight dinner enjoyed by all.
Chicken Parmesan Casserole – Dice cooked chicken breast into 1 inch cubes. Add chicken to a glass or ceramic baking dish. Top chicken with 1 layer of your favorite tomato sauce, 1 layer of low-fat mozzarella cheese, and 1 layer of whole wheat breadcrumbs. Sprinkle the top with parmesan cheese and fresh herbs. Bake at 350 degrees for 25 minutes, until cheese is bubbling.
Chicken and Vegetable Rice Bowl – Cook chicken breast in a skillet on the stovetop on medium-high heat. Let cool, dice into 1 inch cubes, then return the chicken to the skillet. Mix with 3 cups cooked brown rice and a bag of frozen veggies of your choosing (we like one with carrots and peas). Serve for an easy dinner or store for lunch leftovers.
Baked Chicken “Fries” – Preheat oven to 425 degrees. Use a meat pounder to pound chicken breasts so they are uniform width (about 1 inch). Slice breasts into 1 inch pieces that are long and skinny (like the shape of a french fry; about 6 per chicken breast). Place chicken strips into a gallon size ziplock bag with 1/2 cup whole wheat four and salt and pepper (to taste). Shake the bag so the flour coats the chicken strips. Next, set up two bowls for coating the chicken fries: one with 2 eggs, beaten, and 1 with 2 cups whole wheat breadcrumbs. Dip each chicken fry in the egg first and then the breadcrumbs. Bake for 15 minutes until crispy.
