I am well aware how difficult it can be to get your kids to eat the food that you’ve prepared. My 4 year old son seems to only want to eat a handful of things, mostly carbohydrate-based stuff like mac & cheese, pizza, peanut butter & jelly sandwiches, and bagels with cream cheese. I’ve thumbed through a few kid-friendly recipe books, and will be featuring some meal ideas to help you conquer your picky little eater. This one is especially great as it’s gluten free, wheat free, egg free and soy free!
Peanut Chicken Bites
3 tablespoons Greek yogurt
1 tablespoon lemon juice
1 garlic clove, minced
1/2 teaspoon ground cumin
4 skinless, boneless chicken thighs, cut in half
scant 1 1/4 cups roasted, unsalted peanuts
1/4 cup dried shredded coconut
light olive oil or cooking spray, for greasing
Put the yogurt, lemon juice, garlic, and cumin in a bowl and whisk to combine. Add the chicken thighs and toss to coat in the mixture, then cover and let marinate in the fridge for 30 minutes.
Put the peanuts in a food processor and process into coarse crumbs, or chop finely with a knife. Put finely chopped peanuts into a medium bowl and mix with the shredded coconut.
Preheat the oven to 400 degrees. Lightly grease a baking sheet and line it with parchment paper.
Coat the chicken thighs completely in the peanut mixture and put on the prepared baking sheet.
Bake until golden brown and cooked through, about 20-30 minutes.
Serve with steamed vegetables, like green beans or peas.
Can be kept in the fridge for up to 2 days.
A big thanks to The Top 100 Finger Foods for Babies and Toddlers by Christine Bailey