(All use items that are usually available in my kitchen - don't be afraid to substitute! If no oranges, marinate with lemons, e.g.)
*Also - by regularly serving diverse vegetables in a variety of ways, you're encouraging your children to try/endure/enjoy a wider range of tastes. We have a rule in my house that has been working for the past few years - much longer than most "rules"! Each child can choose one vegetable, that if served, they don't have to eat; everything else must be swallowed. The test of time has shown me that they have gone from pinching their noses and gulping quickly to tolerance to actually enjoying more vegetables and welcoming more flavours.
ORANGE MARINATED CHICKEN with ROAST SWEET POTATOES WITH ROSEMARY AND PARMESAN (and STEAMED BROCCOLI)
Chicken: put a glug (tablespoon +) of olive oil in a bowl and squeeze the juice of one orange in (or pour in 2-3 tablespoons o.j.). Add some dried herbs - oregano, basil - and a pinch of sea salt and 2 twists of pepper. Whisk. Flatten chicken: put between 2 sheets of cling film and hit with kitchen mallet or use the bottom of a sturdy mug. Marinate chicken for 5 - 15 minutes, then pop under the grill to cook.
HERBED CHICKEN and SQUASH ROUNDS WITH THYME & PECANS (and MUSHROOMS & ASPARAGUS)
Chicken: In a large frying pan with a lid, add a small (1/2 tablespoon) amount of olive oil and some herbs - whatever you have handy. Fresh, dried or both - tarragon, basil, oregano... Place chicken breasts into pan over a high heat, cover and leave to cook. Flip once - doesn't take very long - maybe 10-12 minutes in total.
Squash rounds: Peel and slice the top part of a butternut squash into rounds about 1 centimeter thick. Put on a lightly oiled baking tray. Sprinkle with some fresh thyme, small bit of sea salt and pepper. Roast in oven (about 200ºC) for approximately 20 minutes. In the meantime, chop some pecans. Flip squash and toss the pecans over the top along with a small pinch of red chili flakes (you might leave the chili off the ones for the kids). Roast for another 5-10 minutes, until edges are a small bit browned and pecans are a little toasted.
Mushrooms & asparagus: easy: wash and chop both (asparagus into inch or so chunks). Saute in a frying pan - no need to use butter (a tiny bit of sesame oil if you want) - as they start to heat, add a small splash of water to help steam them in the pan. You can put these in the same pan at the same time - by the time the mushrooms are ready, the asparagus will have softened a bit, but will retain some bite.
(*Sorry - gobbled down this dinner and forgot to take photos! Will add when I make again.)