Kids Bowl Recipe

If you don't have cooked rice ready, cook 1 cup uncooked short-grain brown rice (about 2.5 cups cooked) according to package instructions. For this recipe you will need 2 cups cooked. Keep warm.

Prepare chicken

Pat the chicken breast dry and cut into 1/2-inch cubes or strips appropriate for a child. Toss with 1 tbs olive oil, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.

Cook chicken

Heat a nonstick skillet over medium heat. Add the seasoned chicken in a single layer and cook 3–4 minutes per side (total 6–8 minutes) until golden and cooked through (internal temperature 165°F / 74°C). Remove from pan and let rest 2 minutes; cut any larger pieces to bite-size if needed.

While the chicken cooks, prepare the vegetables: steam carrot sticks for about 3–4 minutes until tender-crisp (or microwave 1 minute with a splash of water covered). Blanch or thaw peas and drain. Dice cucumber and halve cherry tomatoes.

Toss the warm steamed carrots and peas with 1 tsp butter and 1/2 tsp lemon juice to lightly glaze and add flavor without being overpowering for kids.

Divide 2 cups cooked rice between two shallow bowls (about 1 cup per bowl).

Arrange the cooked chicken, carrots, cucumber, peas, and cherry tomatoes in separate small piles on top of each rice portion so the child can choose what to mix.

Sprinkle 1/4 cup shredded cheddar cheese on each bowl (or divide 1/2 cup between bowls). Add diced avocado if using.

Serve with 1.5 tbs ranch dressing per bowl on the side (total 3 tbs). If you want a light soy flavor instead, offer 1/2 tsp low-sodium soy sauce per bowl separately.

Allow bowls to cool slightly before serving to a child. Taste and adjust any seasonings, but keep flavors mild for kids.