Kiddos Plate (under 10) Recipe

Prepare chicken

Slice the chicken breast into 6 small tender-sized strips (about 1/2 inch thick) so each child-friendly piece cooks quickly and is easy to handle.

Set up breading station

Place the flour in a shallow bowl. In a second shallow bowl, whisk the egg with 2 tbsp milk until combined. In a third bowl, mix breadcrumbs, grated Parmesan, 1/4 tsp salt and 1/8 tsp black pepper.

Bread the tenders

Dredge each chicken strip in flour (shake off excess), dip into the egg mixture, then press into the breadcrumb mixture until well coated. Place breaded strips on a plate while you heat the pan.

Cook

Heat 2 tbsp vegetable oil in a nonstick skillet over medium heat. Add the breaded chicken strips in a single layer without crowding; cook in batches if necessary. Cook 3–4 minutes per side, flipping once, until golden brown and the internal temperature reaches 74°C (165°F). Transfer cooked tenders to a paper towel-lined plate to drain.

Make it kid-safe

If desired, cut each cooked tender into bite-sized pieces appropriate for your child's age (especially under 4 years). Let cool briefly before serving.

While the chicken cooks, place the diced sweet potato in a small saucepan and cover with cold water. Add a pinch of salt and bring to a boil over high heat. Reduce to a simmer and cook until very tender, about 10–12 minutes.

Drain the sweet potato and return to the pot. Add 1 tbsp butter, 1 tbsp milk, 1/2 tsp maple syrup or honey (optional), and 1/8 tsp salt. Mash with a fork or potato masher until smooth and creamy. Keep warm until plating.

Place the carrots and peas in a small steamer basket over simmering water (or in a microwave-safe bowl with a splash of water covered with a plate). Steam for 4–6 minutes until tender but still bright.

Toss the steamed veggies with 1/2 tsp butter and a small pinch (1/16 tsp) of salt. Set aside and keep warm.

Arrange on a child-sized plate: 3 chicken tender pieces (or equivalent bite-sized pieces), about 1/3 cup mashed sweet potato, and the steamed veggie medley. Add 2 tsp ketchup and 1 tsp ranch in small dipping compartments or ramekins. Include the optional lemon wedge for older kids to squeeze over chicken if desired.

Allow the food to cool to a safe temperature for a child (should be warm, not hot). Serve with a cup of water, milk, or child-appropriate beverage.