| | Mini chicken and vegetable platter
Mini chicken and vegetable platter
Mini chicken and vegetable platter 4.3-5 9
  • Calories: 1356 kj
  • Fat: 20g
  • Carbohydrates: 13g

How to Make:

  1. Preheat the oven to 200°C. Line a baking tray with foil.
  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.
  3. Place peas in a small, heatproof bowl. Cover with boiling water. Stand for 3 minutes. Drain. Rinse under cold water.
  4. Pack chicken and vegetables in lunchboxes.
Time for preparing:
30 min.
Servings:
4

Ingredients:

  • 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 sticks
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