Sides

Kid's Meal

Wings & Tenders

Salads

Boneless Wings

Wash and cut the carrots, bell peppers, and zucchini into bite-sized pieces.

Prepare the Vegetables

In a large bowl, combine the prepared vegetables with olive oil, salt, black pepper, and garlic powder. Toss until evenly coated.

Toss with Seasoning

Preheat your oven to 400°F (200°C). Spread the vegetables on a baking sheet in a single layer. Roast for 20-25 minutes, or until tender and slightly caramelized, stirring halfway through.

Cook the Medley

Once the vegetables are out of the oven, sprinkle with chopped fresh parsley and serve warm.

Garnish

Rinse the quinoa under cold water. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let it sit, covered, for 5 minutes.

Cook the Quinoa

Fluff the quinoa with a fork and let it cool to room temperature.

Fluff and Cool

In a large bowl, combine the cooled quinoa with cucumber, cherry tomatoes, red onion, lemon juice, feta cheese, olive oil, salt, black pepper, and fresh mint.

Combine Ingredients

Toss everything together until well combined. Chill in the refrigerator for at least 30 minutes before serving.

Mix and Serve

Carrots

Bell peppers (mixed colors)

Zucchini

Olive oil

Salt

Black pepper

Garlic powder

Fresh parsley (chopped)

Quinoa

Water

Cucumber (diced)

Cherry tomatoes (halved)

Red onion (finely chopped)

Lemon juice

Feta cheese (crumbled)

Fresh mint (chopped)

Start by seasoning the chicken breasts. In a bowl, mix olive oil, salt, black pepper, garlic powder, and paprika. Coat the chicken breasts with this mixture.

Prepare the Chicken

Heat a skillet over medium heat. Once hot, add the seasoned chicken breasts. Cook for about 6-7 minutes on each side until the chicken is cooked through and has a nice golden-brown color.

Cook the Chicken

Once cooked, remove the chicken from the skillet and let it rest for a few minutes. Then slice it into thin strips.

Slice the Chicken

Take a whole wheat tortilla and lay it flat on a clean surface.

Prepare the Tortillas

Place a handful of lettuce, sliced tomatoes, and a portion of the sliced chicken on the tortilla. Sprinkle with shredded cheddar cheese and a dollop of sour cream.

Add Ingredients

Fold the sides of the tortilla inwards and then roll it from the bottom up to create a wrap. Repeat for the remaining tortillas.

Wrap the Tortilla

Wash and slice the apples into thin wedges.

Prepare the Apple Slices

Serve the apple slices with a side of peanut butter for dipping.

Serving

Chicken Breast

Olive Oil

Black Pepper

Garlic Powder

Paprika

Whole Wheat Tortillas

Lettuce

Tomato

Cheddar Cheese, shredded

Sour Cream

Apple Slices

Peanut Butter

Preheat your oven to 400°F (200°C). In a large bowl, toss the chicken wings with olive oil, garlic powder, paprika, salt, and black pepper until they are evenly coated.

Prepare the Wings

Spread the seasoned wings in a single layer on a baking sheet lined with parchment paper. Bake in the preheated oven for 40-45 minutes, flipping halfway through, until they are crispy and golden brown.

Bake the Wings

Once the wings are cooked, remove them from the oven and toss them in a bowl with hot sauce until they are well coated.

Add Hot Sauce

Set up a breading station with three shallow dishes: one with flour mixed with salt, pepper, paprika, and garlic powder; one with beaten eggs; and one with bread crumbs.

Prepare the Breading Station

Dip each chicken tender first into the flour, shaking off the excess, then into the egg, and finally coat with bread crumbs. Press the crumbs onto the tenders so they adhere well.

Bread the Tenders

Heat a large skillet over medium heat with enough oil to cover the bottom. Once hot, add the breaded chicken tenders and cook for 5-7 minutes on each side or until they are golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.

Cook the Tenders

While the wings and tenders are cooking, cut the celery and carrots into sticks and arrange them on a serving platter.

Prepare the Veggies

Serve the chicken wings and tenders hot alongside the prepared veggie sticks and your choice of ranch or blue cheese dressing for dipping.

Serve

chicken wings

olive oil

garlic powder

paprika

salt

black pepper

hot sauce

chicken tenders

all-purpose flour

eggs

bread crumbs

celery sticks

carrot sticks

ranch or blue cheese dressing

Wash the romaine lettuce thoroughly under running water. Tear it into bite-sized pieces and place it in a large salad bowl.

Slice the cherry tomatoes in half and add them to the bowl with the lettuce.

Add Cherry Tomatoes

Peel and slice the cucumber into half-moon shapes. Add to the salad bowl.

Slice Cucumber

Peel and finely chop the red onion. Sprinkle it over the salad.

Chop Red Onion

In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and black pepper until well combined.

Mix the Dressing

Drizzle the dressing over the salad base and toss gently to coat all the ingredients.

Combine Salad Ingredients

Sprinkle the feta cheese, kalamata olives, and croutons over the top of the salad.

Add Toppings

Serve the salad immediately on plates or in bowls. Enjoy fresh!

Romaine Lettuce

Cherry Tomatoes

Cucumber

Red Onion

Balsamic Vinegar

Honey

Feta Cheese

Kalamata Olives

Croutons

Start by cutting the boneless chicken thighs into bite-sized pieces.

In a large bowl, combine the all-purpose flour, cornstarch, salt, black pepper, garlic powder, and paprika. Mix well.

Mix the Dry Ingredients

In another bowl, whisk together the eggs and buttermilk until well combined.

Prepare the Wet Mixture

Dip each piece of chicken into the wet mixture, and then dredge it in the dry mixture until fully coated.

Coat the Chicken

In a large skillet or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Carefully add the coated chicken pieces to the hot oil, frying in batches to avoid overcrowding. Fry for about 5-7 minutes or until golden brown and cooked through.

Fry the Chicken

Remove the fried chicken from the oil and place them on a paper towel-lined plate to drain excess oil.

Drain the Chicken

In a small saucepan over medium heat, melt the unsalted butter.

Melt the Butter

Once melted, add the hot sauce, garlic powder, honey, and black pepper to the butter. Stir well to combine.

Combine Sauce Ingredients

Continue to cook the sauce over low heat for 2-3 minutes, stirring occasionally, until heated through.

Heat the Sauce

In a large bowl, combine the fried chicken pieces with the wing sauce. Toss until all pieces are well coated.