Prep time: 25 minutes. Cook time: 20 minutes. Serves 4.
Ingredients
2 teaspoons lime juice
1 teaspoon honey
1/4 teaspoon ground cumin powder
Pinch of garlic powder
Salt and pepper
2 boneless, skinless chicken breasts
1 1/2 cups water
1 pineapple, cut into 4 (1-inch-thick) round slices
1/4 cup cream cheese, softened
1/4 cup packed spinach leaves
8 dried figs
Directions
Adult: Preheat the oven to 400 degrees.
Kids: Pretend you’re putting on sunscreen before you combine the lime juice, honey, cumin, garlic, salt and pepper in a bowl. Place the chicken in a small baking dish. Pour the lime juice mixture all over the chicken, making sure it’s all covered, then add the water to the baking dish. Place in oven and bake for 18 to 20 minutes, until chicken is thoroughly cooked.
While the chicken’s baking, pretend to dip your toes in the ocean! Adult: Slice each chicken breast into 4 long pieces. Push a skewer lengthwise through each chicken piece to form tree trunks. There should be 8 chicken skewers.
Kids: Stick two chicken skewers into each pineapple slice. The pineapple is your island. Do the hula with spinach leaves in your hands, then use cream cheese to stick the leaves onto the chicken tree trunks. Place the figs under the trees for coconuts!
Per serving: Per serving: 323 cal.; 30 g pro.; 37 g carb.; 7 g fat (4 sat., 2 monounsat., 1 polyunsat.); 84 mg chol.; 278 mg sod.; 5 g fiber; 31 g sugar; 19 percent calories from fat.
