Healthy Lunchtime Challenge
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First Lady Michelle Obama, the U.S. Department of Education, and the U.S. Department of Agriculture have launched The Healthy Lunchtime Challenge & Kids' "State Dinner." Parents of kids ages 8 to 12 were invited to submit their child’s original lunch recipe that is healthy, affordable, and tasty on pbs.org/lunchtimechallenge.
One winner from each US state and territory and a parent or guardian will be flown to Washington D.C. to attend the Kids’ “State Dinner” at The White House on Friday, July 10. The dinner will be hosted by the First Lady, and a selection of the winning healthy recipes will be served. The winning recipes will also be featured in a downloadable, printable free e-cookbook that includes photos of the winning recipes and chefs.
Simone Harvey, Age 10
“I first made this recipe when I was very little,” says Simone. “My mom and I would always make this dish together, but because my mom is a vegetarian we would make teriyaki tofu instead of teriyaki chicken. A favorite story about this dish is my mom helping me learn the dish at a young age, and saying it was ok if I made mistakes—just try again. "
Makes 4 Servings
For the Teriyaki Chicken:
- ¼ cup low-sodium soy sauce
- 1 garlic clove, peeled and minced
- 2 tablespoons brown sugar
- 1 teaspoon honey
- ½ teaspoon ground ginger
- 2 skinless, boneless chicken breasts, thinly sliced
- 1 tablespoon olive oil
For the Cabbage Salad:
- ½ head green cabbage, shredded
- 1 peeled and shredded carrot
- 3 celery stalks, chopped
- 4 green onions (scallions), chopped
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 tablespoons sesame seeds
- To make the Teriyaki Chicken: In a large bowl, mix together the soy sauce, garlic, brown sugar, honey, ginger, and 1 cup cold water. Place the chicken slices into a large plastic bag with a seal, add the marinade, and seal the bag. Set in the refrigerator and marinate for at least 1 hour.
- To make the Cabbage Slaw: In a large bowl, thoroughly combine the cabbage, carrots, celery, and green onions. In a small bowl, whisk together the soy sauce, rice vinegar, and sesame oil. Drizzle over the slaw and toss thoroughly.
- In a large sauté pan, heat the olive oil over medium-high heat. Add the chicken and sauté for about 8 minutes, or until cooked through. Serve with the slaw and sprinkle sesame seeds on top.
211 calories 11g fat 16g carbohydrates 16g protein
This year's judging process: