Kids Chicken Recipe

Preheat grill or skillet to medium-high. Pat chicken breast dry and season on both sides with salt, pepper, and garlic powder.

Cook chicken

Brush chicken with olive oil. Grill or pan-sear the chicken for about 5-7 minutes per side, until the internal temperature reaches 165°F (74°C). Remove from heat and let rest 5 minutes.

Lemongrass beurre blanc

In a small saucepan, combine minced lemongrass and minced shallots with white wine. Simmer until reduced by about half. Reduce heat to low and whisk in cold butter, one piece at a time, until emulsified. Whisk in heavy cream and season with salt and white pepper. Keep warm.

Set up sauce

Prepare a shallow pool of lemongrass beurre blanc on plates for dipping. Keep the sauce warm but not boiling.

Sweet potato crisps

Preheat oven to 425°F (220°C). Toss sweet potato slices with olive oil and salt. Spread in a single layer on a parchment-lined sheet. Bake 12-15 minutes, flipping halfway, until edges are crisp and centers tender.

Top chicken

Slice the chicken, or serve whole, and place a small handful of warm sweet potato crisps on top. Spoon a drizzle of beurre blanc on the side or over the top as desired.

Garlic-Herb Mashed Potatoes

Peel and dice potatoes. Boil in salted water until tender, about 15-20 minutes. Drain and mash with garlic, butter, and milk until smooth. Stir in chopped parsley, season with salt and pepper to taste.

Grilled Asparagus

Toss asparagus with olive oil, salt, and pepper. Grill or roast 4-6 minutes until crisp-tender.

Plate

On each plate, spoon a generous portion of garlic-herb mashed potatoes and arrange grilled asparagus alongside. Place the chicken on the plate, drizzle a little beurre blanc on the side, and top the chicken with a small handful of warm sweet potato crisps.