Make the rice: add oil to a pot and sauté the carrots and onions for 5 minutes. Add water, peas, rice, and salt. Cover the pot with a lid and cook on low heat for 15 minutes. Remove from heat and let sit with lid on for 5 minutes. Fluff with a fork when done.
Step 2
Make the chicken: Set up your drenching station. Add eggs to one plate, flour to another plate, and panko, cheese, parsley, lemon zest, salt and pepper to a third plate. Mix ingredients in the third plate until combined.
Step 3
Butterfly the chicken by cutting the breasts in half lengthwise so that there are two thin breasts. Put chicken breasts on a cutting board and place plastic wrap or parchment paper lightly on top. Lightly hit them with a rolling pin to flatten them out.
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