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Grilled chicken strips make great finger food. Serve with sweet potato wedges & steamed veggie sticks.


  • 1 skinned chicken breast, batted out to 5 mm (1/4 in) thickness
  • a little olive oil, for griddling
  • 1/2 garlic clove, finely chopped
  • 1 tsp finely chopped fresh thyme
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 1/4 tsp caster sugar
  • salt & freshly ground black pepper


  1. Cover the chicken breasts with cling film or greaseproof paper and flatten with a mallet. Cut the chicken into strips. Mix together all the ingredients for the marinade and marinate the chicken for at least 20 minutes.
  2. Heat the griddle and brush with a little oil. Remove the chicken from the marinade and griddle for about 3 minutes each side or until cooked through.
  3. Serve with vegetables like baby carrots or broccoli that your baby could pick up with her fingers.
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