Kids Eat Free Recipe

Marinate chicken

In a shallow dish combine 2 tbs olive oil, 1 tbs lemon juice, minced garlic, dried oregano, 1 tsp salt and 1/2 tsp black pepper. Add the chicken breasts and turn to coat. Marinate 15–30 minutes at room temperature or up to 4 hours refrigerated.

Prep veggies and potatoes

While the chicken marinates, halve the baby potatoes and place in a microwave-safe bowl with a splash of water. Microwave 3–4 minutes until just tender. Pat dry. Slice zucchini and yellow squash and cut the red bell pepper into strips.

Cook potatoes

Heat 1 tbs butter (or olive oil) in a large skillet over medium heat. Add par-cooked baby potatoes cut-side down and cook 6–8 minutes until golden and crispy, stirring occasionally. Season with a pinch of salt and pepper. Transfer to a plate and keep warm.

Grill chicken

Preheat a grill pan or outdoor grill to medium-high. Brush grates with oil. Grill chicken 5–7 minutes per side (internal temp 165°F / 74°C) depending on thickness, until nicely charred and cooked through. Let rest 5 minutes, then slice thinly against the grain.

Sauté vegetables

In the same skillet used for potatoes, add a touch of oil over medium-high heat. Add zucchini, yellow squash and red pepper. Sauté 4–6 minutes until tender-crisp with light browning. Season with a pinch of salt and pepper.

Plate adult entrée

Arrange sliced grilled chicken, sautéed vegetables and crispy baby potatoes on a plate. Garnish with chopped fresh parsley and serve ranch dressing or other condiments on the side.

Assemble quesadilla

Heat a nonstick skillet over medium heat. Butter one side of each tortilla lightly. Place one tortilla butter-side-down in the skillet, sprinkle evenly with 1 cup shredded cheddar, then top with the second tortilla butter-side-up.

Cook quesadilla

Cook 2–3 minutes until the bottom tortilla is golden and cheese begins to melt, then carefully flip with a spatula and cook another 2 minutes until the second side is golden and cheese fully melted. Transfer to a cutting board and let cool 1 minute.

Slice and portion

Cut the quesadilla into 4 wedges. Plate with apple slices, grapes and carrot sticks. Add 2 tbs mild salsa and/or 2 tbs ketchup or ranch on the side for dipping according to the child's preference.

Offer ketchup and ranch in small ramekins. For the kids promotion, serve the kids plate alongside the adult entrée; confirm any allergies and ensure the child's portion is appropriately cooled before serving.