Chicken Fingers with Butternut and Brussels
Serves 6 for dinner
1 hour (45 minutes active time)
- First you'll put the veggies in the oven
- Then you'll prep the wet batter and dry batter
- Then you'll coat the chicken tenders with the batters
- Then chicken goes in the oven (while the veggies are still finishing roasting)
allergies and dietary restrictions:
- Nut free
- Can be made gluten free (see below)
- To make gluten free, take 2/3 cup of slivered almonds and process them in a food processor (or blender, or Bullet) until fine. Substitute for bread crumbs.
Money saving tips:
Buy a whole butternut squash, cut it before you start cooking with child
Buy chicken breast instead of tenders. Cut into strips and pound to make thinner. Prep before you start cooking with your child.
To save time, you can trim ends off of brussels sprouts before you start. But you don’t need to!
We keep the butternut squash and brussels separate on the pan to help kids who don’t like things mixed together. But if that’s not an issue for your kiddos, mix away!
1 lb chicken tenders (if you buy breasts, will need to slice into strips and pound thin)
2 lbs pre-cut butternut squash cubes (or 1 whole butternut squash, cubed)
2 lbs brussels sprouts (not on the stalk)
¼ cup plain greek yogurt
Bread crumbs (you’ll use 1 cup)
2 baking pans with rims (or large baking dishes if you don’t have rimmed)
Ready to cook? Instructions below
- 1 lb chicken tenders
- 2 lbs pre-cut butternut squash cubes
- 2 lbs brussels sprouts
- 1 egg
- ¼ cup plain greek yogurt
- Bread crumbs
- Dried oregano
- Olive oil
- Salt and Pepper
- 2 baking pans with rims (or large baking dishes if you don’t have rimmed)
- Cutting board
- Measuring spoons (tablespoon, ½ teaspoon, ¼ teaspoon, 1 teaspoon
- Measuring cups (¼ cup, 1 cup)
- Medium mixing bowl
- Pastry brush
- Grown-up chef knife
- Mixing spoon
Grown-up: preheat oven to 400F
position racks to make space for 2 baking sheets
Paint baking pans with olive oil
Measure 1 tablespoon olive oil, dump onto one baking pan
Use a pastry brush to paint the whole pan
Repeat for second baking pan.
Set aside one pan for later.
Grownup: while your child works, move onto the next step
Grown-up: wash and prep brussels
Wash 1 lb brussels sprouts, cut off the ends with grownup chef knife and cutting board
Arrange onto one side of one baking sheet, including any loose leaves that fell off
Add butternut squash to the pan
Pour cut butternut squash cubes onto other half of baking sheet next to brussels
Season veggies with salt
Measure 1/2 tsp salt and sprinkle over brussels sprouts
Measure 1/2 tsp salt and sprinkle over butternut squash
Season veggies with pepper
Measure 1/4 tsp pepper and sprinkle over brussels sprouts
Measure 1/4 tsp pepper and sprinkle over butternut squash
Use hands to mix each side, coating veggies with olive oil, salt, and pepper
Spread out veggies in one even layer
Grown-up: veggies in oven
Grownup: put veggie tray in oven, bottom rack
Kid: set timer for 20 min
Measure ¼ cup greek yogurt
Scoop with spoon into ¼ cup measuring cup
Scrape out with spoon into medium mixing bowl
Eggs have germs. No tasting eggs until they’re cooked, and make sure you wash your hands and work surface after you touch them.
Add one egg
Crack one egg
Add to medium mixing bowl
Measure 1 teaspoon dried oregano
Pour in same mixing bowl
What does oregano smell like?
Measure ½ teaspoon salt
Measure 1/2 tsp salt
Add to same mixing bowl
Until everything’s combined
Measure 1 cup bread crumbs
Pour onto a plate
Raw chicken has germs. No tasting chicken until it’s cooked, and make sure you wash your hands and work surface after you touch them.
Assemble chicken fingers:
Dip a chicken strip in yogurt mixture, coat both sides
Dip in bread crumbs, coat both sides
Lay on second baking sheet
Repeat for each chicken tender in the package
Wash hands, Clear work surface and wash surface
Grownup: stir veggies, chicken in oven
When timer goes off, take veggies out of oven, stir with mixing spoon.
Put veggies back in oven, and put chicken in oven at same time.
Kid: set timer for 15 min
While you wait: Clean up, set the table, play a game (“I spy” is fun in a kitchen!)
Grownup: take food out of oven
When timer goes off, check that chicken fingers are done through.
Let everything cool for 5 minutes.
Clean up cooled baking pans
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