Mini chicken and vegetable platter
|1kg Carrots (s)||
|1kg Pea Pods. Spanish(s)||
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
Preheat the oven to 200°C. Line a baking tray with foil.
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.
Place peas in a small, heatproof bowl. Cover with boiling water. Stand for 3 minutes. Drain. Rinse under cold water.
Pack chicken and vegetables in lunchboxes.
Serve chicken and vegetables with low-fat spring onion dip.