Kids Plate Recipe
Make Kids Plate Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main
Veg & Fruit
Dip & Extras
Method
Main
- 1
Prep chicken
Pat the chicken breast dry with paper towel. If thick, butterfly or pound to an even 1/2-inch thickness so it cooks quickly and evenly.
- 2
Set up dredging station
Place the flour in a shallow bowl and season with 1/8 tsp salt and a pinch of pepper. Crack the egg into a second shallow bowl and beat lightly. Put the breadcrumbs in a third shallow bowl and mix in the shredded cheddar cheese.
- 3
Coat chicken
Season both sides of the chicken with the remaining 1/8 tsp salt and a light grind of pepper. Dredge the chicken in flour, shake off excess, dip into the beaten egg, then press into the breadcrumb-cheese mixture to coat both sides well. Let rest on a plate for 5 minutes so the coating adheres.
- 4
Cook chicken
Heat 1 tsp olive oil and 1 tbsp butter in a nonstick skillet over medium heat. When butter foams, add the breaded chicken. Cook 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). If chicken browns too fast, lower heat to medium-low and cover for 1–2 minutes to finish cooking. Remove to a cutting board and let rest 3 minutes before slicing into kid-friendly strips.
Veg & Fruit
- 5
Cook carrots
Place baby carrots in a small saucepan with enough water to cover. Bring to a simmer over medium heat and cook 6–8 minutes until tender when pierced with a fork. Drain and return to the pan. Add 1/2 tbsp butter, 1/2 tsp honey (if using), and 1/8 tsp salt. Toss to coat and keep warm.
- 6
Heat corn
Microwave or sauté the frozen sweet corn for 1–2 minutes until hot. Toss with a small pat of butter (optional) and a pinch of salt.
- 7
Prepare cucumber & grapes
Slice the mini cucumber into rounds suitable for small hands. Halve the grapes lengthwise to reduce choking risk. Arrange on the plate with the cooked vegetables.
Dip & Assemble
- 8
Make yogurt herb dip
Mix the plain yogurt with 2 tbsp ketchup and 1/4 tsp dried oregano in a small bowl. Stir until smooth. Taste and adjust: add a tiny pinch of salt if needed or more ketchup for sweetness.
- 9
Plate the kids plate
On a child-sized plate arrange 3–4 strips of the sliced cheddar-crusted chicken, a small pile of glazed baby carrots, a spoonful of warm corn, cucumber rounds, and halved grapes. Place a small ramekin with the yogurt-ketchup dip on the plate. Serve warm so chicken and veggies are pleasant for kids.
- 10
Food safety & serving
Ensure chicken reaches 165°F (74°C) before serving. Cut pieces into appropriate sizes for the child's age and supervise young children while eating.