Lunchbox
Chicken Skewers Lunchbox
| Total time:
| Prep:
| Cook:
| Servings:
|
| 40 min |
10 min |
30 min |
4 |
Dietary Restrictions
Dairy-freeEgg-freePeanut-freeTree-nut-freeFish-freeShellfish-freeRed meat-freeSoy-FreePork-FreeSesame-Free
Ingredients
-
1
Teaspoon
olive oil
-
1
onion
-
2
Ounce
spaghetti
-
1
Tablespoon
garlic clove
-
1
Cup
basmati rice
-
2
Cup
water
-
1/4
Teaspoon
salt
-
1/4
Teaspoon
black pepper
-
1/2
Teaspoon
garlic powder
-
12
Ounce
chicken breast filet
-
1
Teaspoon
olive oil
-
1/4
Teaspoon
salt
-
1/4
Teaspoon
black pepper
-
1/2
Teaspoon
garlic powder
-
1
Teaspoon
paprika
-
1/2
Tablespoon
dijon mustard
-
2
cucumber
-
2
Cup
cherry tomatoes
-
1
Teaspoon
olive oil
-
1/8
Teaspoon
salt
-
1/4
Teaspoon
black pepper
-
2
Cup
blueberries
-
2
Cup
strawberries
-
2
Cup
baby carrot
Directions
-
Place the wooden skewers in a bowl of water to soak. This helps prevent them from burning during cooking. Set aside.
-
Grease a pan with olive oil. Add the chopped onion and sauté for about 5 minutes, until translucent.
-
Break the raw spaghetti into fourths and add it to the pan. Add the chopped garlic and stir constantly until the spaghetti turns golden. Be careful not to let the pasta burn.
-
Add the basmati rice and water. Stir until fully combined. Season with salt, pepper, and garlic powder. Bring to a boil, then reduce the heat to low, cover the pan, and let it simmer for 20 minutes. After that, turn off the heat and let the pan sit, still covered, for an additional 10 minutes. Once done, fluff the rice with a fork.
Want the full step-by-step guide and video tutorial?
Start your free trial in the Little Lunches app and get 500+ kid-approved recipes.
Nutrition Facts per Serving
| Nutrient |
Amount |
| Calories
| 546 kcal |
| Fat
| 13 g |
| Carbohydrates
| 83 g |
| Protein
| 27 g |
| Fiber
| 9 g |
| Sugar
| 21 g |
| Sodium
| 508 mg |
Get Recipe Ingredients