Mini chicken and vegetable platter
Ingredients Required:
| 1kg Carrots (s) | kg £0.99 |
| 1 Celery(s) | item(s) £0.75 |
| 1kg Pea Pods. English(s) | kg £3.74 |
| Soy sauce | |
| Tomato sauce | |
| Honey | |
| Chicken drumsticks |
Kids and adults will love this lunchbox recipe.
1/4 cup soy sauce
1/4 cup tomato sauce
1 tablespoon honey
12 chicken drumettes
125g sugar snap peas, trimmed
1 large carrot, cut into sticks
2 celery stalks, cut into stick
Step 1
Preheat the oven to 200°C. Line a baking tray with foil.
Step 2
Combine soy sauce, tomato sauce and honey in a bowl. Add chicken and stir to coat. Arrange chicken, in a single layer, on prepared tray. Bake, turning twice, for 30 minutes or until golden and cooked through. Set aside to cool.
Step 3
Place peas in a small, heatproof bowl. Cover with boiling water. Stand for 3 minutes. Drain. Rinse under cold water.
Step 4
Pack chicken and vegetables in lunchboxes.
Ideas
Serve chicken and vegetables with low-fat spring onion dip.
