I'm a big chicken fan. I don't care if you fry it, barbecue it, or roast it. If it's breast, wing, leg, or thigh I'm going to eat it. My two-year-old son on the other hand, not nearly as big a fan. I don't know what it is, but if it's isn't in meatball, sausage, or finger form, my son won't touch chicken. Thanks to Melissa d'Arabian though, I've found a way to get my son to eat chicken breast without grinding it up or breading it. All she did was skewer the breast with a lollipop stick and suddenly my chicken has gone from something boring into a fun, healthy treat that my son can pick up with his hands and munch on. Who knew it'd be this easy to get my son to become a chicken loving little boy. Hmmm... maybe I'll start skewering all my proteins with lollipop sticks.
Chicken Lollipops over TabboulehIngredients
2 boneless, skinless chicken breasts4 tablespoon olive oil, separatedjuice of 1 lemon, separated2 tablespoons barbecue saucesalt and pepper to taste1/4 cup ranch dressing1/4 teaspoon chili powder1-1/2 cups water1-1/4 plain couscous1 cup garbanzo beans, drained and rinsed1/2 cup fresh parsley1/2 cup fresh cilantro1 large tomato, chopped2 green onions, chopped1 teaspoon lemon zestDirections
- Preheat oven to 400 degrees F. Cut chicken breasts into 6 equal pieces. In a medium bowl, combine one tablespoon olive oil with three tablespoons lemon juice, barbecue sauce, salt, and pepper. Add chicken and marinate for 15-30 minutes. Bake chicken on a cookie sheet for 15 minutes, turning once at seven minutes. Once cooked, spear each piece with a lollipop stick and set aside.Bring water to boil and add in couscous. Stir, cover and remove from heat. Let stand for five minutes or until liquid is absorbed.In a large bowl, toss couscous with garbanzo beans, parsley, cilantro, tomato, green onion, salt and pepper.In a small bowl whisk together lemon zest, three tablespoons lemon juice, and three tablespoons olive oil. Drizzle over couscous and toss. Place chicken lollipop on top of tabbouleh and serve.
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