KCC Italian Chicken Kabobs and Zucchini Fries

KCC Italian Chicken Kabobs and Zucchini Fries

by Jodie Fitz

Italian Chicken Kabobs

4 lbs. boneless chicken breast

6 oz. PICS tomato paste

¼ cup PICS balsamic vinegar

3 tablespoons PICS olive oil

1 tablespoon PICS Italian seasoning

1 teaspoon PICS onion powder

½ teaspoon PICS sea salt

½ teaspoon PICS garlic powder

Skewers

If using wooden skewers, soak in water for 20 minutes before threading chicken and cooking.

Stir together the tomato paste, balsamic vinegar, olive oil, Italian seasoning, onion powder, sea salt and garlic powder.  

Cut the chicken into 1 ½ inch chunks and add to the marinade, making sure it’s well coated. Cover and refrigerate for 1 hour.

Carefully thread chicken pieces onto the skewers and place on a broiler pan or baking sheet.

Broil on medium to high until fully cooked, 15-20 minutes, depending on size of the chicken pieces. Rotate half way through.

Time Saving Tip:  Toss the chicken and marinade together in a freezer bag or other airtight container, making sure it’s completely coated, and freeze. You can pull the marinated chicken from the freezer to defrost and marinate for a quick meal solution.

Clean Up:  Line your pan with foil before adding the chicken kabobs, for easy clean up.

Cooking with Kids: Every recipe is filled with life skills that encourage children’s confidence in the kitchen. Here are a few to focus on when making this recipe:

  • Following directions
  • Measuring ingredients
  • Cutting and knife safety
  • Stirring
  • Skewering
  • Marinating
  • Broiling and oven safety

Zucchini Fries

2 small to medium zucchini

1 cup PICS whole wheat seasoned bread crumbs

¼ cup PICS parmesan cheese, finely grated

1 ½ teaspoons PICS onion powder

1 teaspoon PICS paprika

¾ teaspoon PICS garlic powder

½ teaspoon PICS sea salt

¼ teaspoon PICS black pepper

2 PICS eggs

Preheat the oven to 425 degrees.

Remove ends of zucchini. Cut in half lengthwise, then cut each half in half again, creating four quarters. Cut each quarter into thin s to create zucchini fries.

In a bowl, stir together the seasoned bread crumbs, Parmesan cheese, onion powder, paprika, garlic powder, salt and pepper.  

Whisk eggs.  

Dredge zucchini fries in the eggs and then in the seasoned bread crumbs, until fully covered.

Place fries on a parchment paper-lined baking sheet.  

Bake for 15 to 20 minutes.

Heating leftovers:  Heat leftover zucchini fries on a parchment-lined baking sheet in a preheated oven at 400 degrees, until crispy and heated all the way through, 10-15 minutes.

Cooking with Kids: Every recipe is filled with life skills that encourage children’s confidence in the kitchen. Here are a few to focus on when making this recipe:

  • Following directions
  • Measuring ingredients
  • Cutting and knife safety
  • Whisking
  • Stirring
  • Dredging
  • Baking and oven safety
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