I created this simple and delicious recipe when my son was much younger and it has stayed with us into his school years. Like all my food, this is gluten-free and uses fresh, beautiful, seasonal produce to keep my little man nourished, happy and energised at school. This delicious and versatile meal is fantastic when travelling with family as well.
Chicken fingers:
500 g lean chicken mince
1 carrot, finely shredded
handful of basil, finely chopped
salt
2 tbsp gluten free flour
Roasted pumpkin:
1 medium butternut pumpkin
handful of thyme
1 tbsp olive oil
salt
handful of baby spinach
Method:
1. Heat oven for 200 degrees.
2. In a large bowl place, all ingredients for chicken fingers and mix to combine. Roll two tablespoons of mixture into a finger shape and place on a baking tray. Bake for 20 minutes or until lightly golden.
3. Peel the butternut pumpkin and slice into 4 mm slices. Place on a baking tray and sprinkle thyme over the pumpkin. Drizzle with olive oil, making sure each piece is coated. Sprinkle salt over the mixture and place in the oven with the chicken fingers. Bake for 20 minutes or until tender and lightly golden.
4. Allow both trays to cool. Mix baby spinach with pumpkin and place with chicken fingers in the school container. Place in the fridge ready for morning.
Tip: These are great with any type of homemade dip.
Consider adding cucumber sticks, apple pieces, blueberries and cherry tomatoes for colour and variety in the lunch box.
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