Ditch the Processed Junk

Inspired by the conversation we're having on our blog, we wanted to provide some alternatives to processed junk or plain, boiled chicken that are great for kid's (and adult's) lunchboxes.

Fajita Flavours

This fajita flavour is delicious with nachos, wraps, tacos, roasted vegetables and on sandwiches, in salads and so much more. It's spiced and optionally spicy, delicious and holds flavour well as leftovers. 

Ingredients

• 500g of chicken breast or chicken tenderloins 
• 2 tablespoons of olive oil 
• 2 cloves garlic, minced 
• 1 tablespoon of lime zest 
• 2 tablespoons of lime juice 
• 1 teaspoon ground cumin, divided 
• 1 teaspoon chili powder 
• 1/2 teaspoon red pepper flakes 
• Salt and pepper

Method
Combine all the ingredients in a plastic bag or bowl and submerge the chicken pieces. Marinate for at least thirty minutes or, ideally, four hours. This can be baked, grilled or fried. 

Lovely Greek Lemon 

This is a more lightly flavoured marinade, great for picky kids or a super versatile leftover meat. Use it with rice, roast vegetables, in sandwiches, wraps — pretty much anything you want!

Ingredients

• 4 chicken thighs or chicken breasts
• 1/3 cup olive oil 
• 1 tablespoon lemon zest 
• 1/3 cup fresh lemon juice 
• 4 cloves garlic, minced  
• 1 tablespoon dried oregano (if you want to include other herbs such as basil, thyme or rosemary, reduce each herb to ½ teaspoon) 
• Salt and pepper
  

Method

Combine marinade ingredients in a plastic bag or bowl and submerge chicken pieces. Marinate for a minimum of forty minutes and maximum five hours, with the ideal being two hours. Lemon begins to break down the proteins in chicken and can make it tough, if left for too long. 
The chicken is then best grilled to retain the fresh flavours of the marinade. 

American BBQ  

This marinade is a bit more complicated but makes up for it in a big flavour way! You can use this for chicken wings, chicken drumsticks, thighs or breasts — anything you want! 

Ingredients

• 6 drumsticks or 4 thighs
• 2 tablespoons brown sugar
•  2 large cloves cloves garlic, minced 
•  Salt and pepper 
•  3/4 cup tomato sauce or American ketchup 
•  2 tablespoons white wine vinegar 
•  2 tablespoons Worcestershire sauce 

 Method

Start by making a dry marinade, combining the brown sugar, garlic, and salt and pepper. If you want to make your marinade smooth, you can grind them all together in a food processor or a mortar and pestle. Put it in a bag and marinate overnight. When you’re ready to cook, sear the chicken until caramalised.
Then, combine the wet marinade and coat the chicken. Bake or grill until cooked and the marinade is sticky.