This is a Mexican recipe that you can enjoy with your kid. Cooking experiences helps to build a stronger relationship between parents and children working as a team. Also, this helps to develop autonomy and independence in children, having the opportunity to collaborate making dinner for their families.
2 chicken breasts 1 tsp cumin, ground
zest of a lemon 1 tsp sweet paprika, ground
extra virgin olive oil 2 corn cobs
1 avocado, diced 1 punnet cherry toms, halved
zest and juice of 1 lime 1/2 cup parsley, roughly chopped
Preheat oven to 200 degrees. Place chicken breasts on an oven tray lined with baking paper, sprinkle the cumin and paprika over the chicken breasts and turn the chicken to coat evenly in the spices. Zest over half a lemon, drizzle with a little olive oil and pop into the oven to bake for 18 minutes or until the chicken is golden and cooked. Remove and use two forks to roughly shred. Set aside.
Place the corn on an oven tray lined with foil, zest over the rest of the lemon and drizzle with a little olive oil. Wrap up the corn in the foil to create a packet and pop into the oven along with the chicken to bake for 15-20 minutes or until the corn is tender. Heat grill to high. Remove the corn from the oven, carefully open the foil packet and pop under the grill for 5 minutes or until slightly charred. Allow to cool slightly. Place the corn onto a chopping board and run a knife down each cob to remove the kernels. In a large bowl place, the corn kernels, cherry tomatoes, avocado, parsley, lime zest and juice and olive oil and toss to combine. To assemble; top each tortilla with a little shredded spiced chicken and a good helping of grilled corn & avocado salsa.
Enjoy x Remember to always supervise kids in the
Recipe and Image from ‘mylovelylittlelunchbox.com’