Chicken dippers

By Annie Bell and You Magazine

Published: 00:02 BST, 1 September 2019 | Updated: 00:02 BST, 1 September 2019

Pack your desired serving in a chilled lunchbox with your choice of sides and dip. BITE SIZE: cherry tomatoes and baby cucumbers have grab-and-go appeal. Wrap thin cheese slices around spoonfuls of coleslaw

LUNCHBOX WISDOM

Visit nhs.uk/change4life for advice on how to achieve a balanced lunchbox. Elements will naturally vary according to age, appetite and school guidelines. Our lunchbox special offers ideas and tips for you to swap and add in, as you wish.

MAKES 4-6 SERVINGS

400g chicken fillets

1 tsp ground cumin

4 tbsp lemon or lime juice

2 tbsp olive oil

sea salt

paprika

Trim the chicken fillets and cut into 1cm thick strips. Combine the cumin, lemon or lime juice and olive oil in a small bowl. Pour this over the chicken strips in a large bowl and stir to coat. Heat a large nonstick frying pan over a medium-high heat, lay the chicken slices out on a plate and season the top with salt and paprika. Sear the chicken strips in two batches, spacing them a little way apart, for a couple of minutes each side or until golden and cooked through. Transfer to a plate and leave to cool.
Pack your desired serving in a chilled lunchbox with your choice of sides and dip. See these recipes for homemade options

Read more at DailyMail.co.uk