Grilled Chicken Recipe

Prep

Pat the chicken breasts dry with paper towels. If breasts are very thick, butterfly them or pound to an even thickness about 3/4 inch for even cooking.

Marinate

In a small bowl combine 1 tbs olive oil, lemon juice, garlic powder, paprika, 1/2 tsp salt and 1/4 tsp black pepper. Rub the mixture evenly over both sides of the chicken. Let sit at room temperature for 10–15 minutes (or refrigerate up to 2 hours).

Grill

Heat a grill pan or outdoor grill to medium-high (about 400°F / 200°C). Brush grill grates or pan with a little oil. Place chicken on the grill and cook 4–6 minutes per side, without moving, until internal temperature reaches 165°F (74°C) and juices run clear. If chicken browns too quickly, move to a cooler part of the grill and cover for the final minutes.

Transfer chicken to a cutting board and let rest 5 minutes before slicing into kid-friendly strips or bite-sized pieces.

Rinse 1 cup jasmine rice under cold water until the water runs mostly clear to remove excess starch.

In a small saucepan combine rinsed rice, 1.25 cups water, 1/2 tbs butter and 1/4 tsp salt. Bring to a gentle boil over medium-high heat.

Once boiling, reduce heat to low, cover tightly and simmer 12–14 minutes without lifting the lid, until water is absorbed and rice is tender.

Remove from heat and let sit, covered, 5 minutes. Fluff with a fork before serving.

Prepare vegetables: peel and slice the carrot into thin coins or sticks (bite-sized for kids). Cut broccoli into small florets so they cook quickly. Trim ends from sugar snap peas and leave whole.

Heat a medium skillet over medium heat. Add 1 tsp olive oil and 1/2 tbs butter. When butter melts, add carrots and sauté 2–3 minutes.

Add broccoli florets and sugar snap peas, sprinkle 1/8 tsp salt and a pinch (about 1/16 tsp) black pepper. Sauté all vegetables 4–5 minutes more, stirring frequently, until tender-crisp and bright in color. For very young children, cook 1–2 minutes longer until softer.

Taste and adjust seasoning. Remove from heat and keep warm until serving.

Whisk together 1/4 cup plain yogurt, 1/2 tsp honey and 1/4 tsp lemon zest in a small bowl. Serve on the side for dipping grilled chicken strips. Omit honey for children under 1 year.

Divide the jasmine rice evenly between 2 kids' plates (about 1/2 cup cooked rice each). Place sliced grilled chicken beside the rice (about 1 chicken breast per plate, sliced). Add a portion of the seasonal vegetables. Serve the yogurt dip on the side if using.

Ensure chicken pieces are cooled to a safe temperature for children before serving. Store leftovers in an airtight container in the refrigerator up to 3 days.