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Journal of Inspired living

Rainbow Dinner Recipe


Rainbow Dinner

Credit: Christie Connelly

This is my four-year-old son’s favourite dinner and mine, too, as it’s so little effort for such an enthusiastic response. It has all the fun colours of the rainbow, plus it’s dinner and dessert in one. Every once in a while, platter-style dinners are great for adults, too.

Serves: 1 child

Ingredients

Method

  • 1 tbsp olive oil or butter
  • 50g chicken breast, diced
  • ¼ tsp ground turmeric
  • Small handful frozen corn
  • Small handful frozen peas
  • 2 cherry tomatoes, sliced in quarters
  • Small handful red capsicum, diced
  • Small handful carrot, sliced
  • Small handful rockmelon, diced
  • Small handful cooked green pasta
  • Small handful purple cabbage, shredded
  • Small handful blueberries
  1. First, cook chicken in a little olive oil. Sprinkle with turmeric and mix to combine. Set aside to cool. Boil peas and corn until tender. Drain.
  2. Next, arrange layers on plate. Start with red layer of tomatoes and capsicum, then orange with carrots and rockmelon, then yellow with chicken and corn, then green with pasta and peas, then purple cabbage, then blueberries. Serve.



 

Christie Connelly

Christie publishes the popular Australian food blog Fig & Cherry featuring healthy, family-friendly meals and sweet treats with mouth-watering photography to match. Christie draws recipe inspiration from her Hungarian and Lebanese heritages, her travel adventures and, of course, the amazing fertile soil of the Northern Rivers with its abundance of local organic fruits, vegetables, delicious native produce and healthy free-range-reared animals. Her passion is educating parents, grandparents and carers how to shop for, prepare and cook healthy, nutritious food and to encourage children to enjoy it as well.