Chicken kabob for school lunch kid friendly

 

Chicken breast cubes kabob in sheet pan recipe

Absolutely! Here’s a juicy, flavorful chicken breast cube kabob made on a sheet pan—no skewers needed. The yogurt marinade helps keep the chicken breast tender.

🍢 Sheet-Pan Chicken Breast Cube Kabobs

Ingredients — about 2 lbs chicken

Chicken

• 2 lbs boneless, skinless chicken breast, cut into 1–1½-inch cubes

• ½ cup plain Greek yogurt

• 2 tbsp olive oil

• 1 tbsp lemon juice

• 1 tbsp minced garlic

• 1½ tsp paprika

• 1 tsp ground cumin

• 1 tsp coriander powder

• 1 tsp chili powder

• ½ tsp turmeric

• 1 tsp salt

• ½ tsp black pepper

• ½ tsp garam masala

• ½ tsp dried oregano or Italian seasoning

Vegetables

• 1 large bell pepper, chunky pieces

• 1 medium onion, chunky pieces

• 1 zucchini, thick half-moons

• Optional: mushrooms or cherry tomatoes

Marinate

1. Mix yogurt, olive oil, lemon juice, garlic and all seasonings.

2. Add chicken cubes and coat very well.

3. Cover and refrigerate at least 30 minutes, preferably 2–4 hours.

Bake

1. Heat oven to 425°F.

2. Line a large sheet pan with parchment or foil and lightly oil it.

3. Spread chicken and vegetables in one single layer. Don't crowd the pan.

4. Bake for 18–22 minutes, turning/stirring the chicken and vegetables around halfway.

5. For a more grilled appearance, switch to broil for 2–3 minutes at the end. Watch closely.

6. Chicken should reach 165°F internally at the thickest piece.

Fish curry recipe

 

Coconut milk fish curry

Absolutely! Here’s a creamy, flavorful coconut milk fish curry that goes beautifully with basmati rice, naan, or roti. 🥥🐟

🥥 Coconut Milk Fish Curry

Serves: 4
Prep: 10 minutes | Cook: 25 minutes

Ingredients

• 1½ lb firm white fish, cut into large pieces — cod, tilapia, haddock, mahi-mahi, or salmon

• 1 tbsp oil

• 1 medium onion, finely chopped

• 3 garlic cloves, minced

• 1-inch piece ginger, grated

• 1 medium tomato, chopped

• 1 can (13.5 oz) full-fat coconut milk

• ½ cup water

• 1 tsp turmeric

• 1½ tsp ground coriander

• 1 tsp cumin

• ½–1 tsp Kashmiri chili powder or paprika

• ½ tsp garam masala

• 1 tsp salt, or to taste

• 1–2 green chilies, slit (optional)

• 1 tbsp lemon or lime juice

• ½ tsp black pepper

• Fresh cilantro

Directions

1. Season the fish:
   Sprinkle fish with about ½ tsp turmeric, a little salt, and black pepper. Let sit for 10 minutes.

2. Build the curry:
   Heat oil in a large skillet. Add onion and cook 5–6 minutes until soft and lightly golden.

3. Add ginger and garlic. Cook for 1 minute.

4. Add chopped tomato, coriander, cumin, remaining turmeric, chili powder, and salt. Cook 5–7 minutes, stirring, until the tomatoes become soft and the oil starts separating.

5. Add coconut milk:
   Pour in coconut milk and ½ cup water. Add green chili if using. Simmer gently for 5 minutes.

6. Add the fish:
   Carefully place fish pieces into the sauce. Cover and simmer on low heat for 7–10 minutes, depending on the thickness of the fish. Avoid stirring aggressively so the fish doesn't break apart.

7. Sprinkle in garam masala and lemon/lime juice. Simmer another 1 minute.

8. Garnish generously with cilantro.