“In April 2012 I got diagnosed with type 1 diabetes. Followed along with that, I have been diagnosed with celiac, so I am working on a gluten-free diet,” says Isabella. “When my mom told me about this challenge, I thought, why not make something sweet, and gluten-free So I came up with the nutty Chex Chicken. It is served with a side of fresh veggies and a fresh-fruit smoothie that I call the Bellaberry Smoothie.” Her signature drink includes 1 cup of berries, low-fat milk, and Boston cream pie yogurt. - Isabella Gross, age 11, Nevada

Makes 2 servings

Ingredients: 

• 1 cup gluten-free corn cereal, such as Chex
• 1/4 cup gluten-free baked veggie chips with chili lemon
• 1/4 cup pecans
• 1 teaspoon ground lemon pepper
• 3 large egg whites
• 8 ounces boneless, skinless chicken breast, halved
• 1 medium yellow squash, cut into half moons
• 1 medium zucchini, cut into half moons

Preparation:

1. Preheat the oven to 350°F.
2. In a large bowl, stir together the cereal, veggie chips, pecans, and lemon pepper. Smash and combine the cereal mixture.
3. Place the egg whites in a small bowl.
4. Working with 1 piece at a time, dip the chicken into the cereal mixture then dip it into the egg whites then back into the cereal mixture, making sure all of the chicken is covered. Transfer the “breaded” chicken to a baking dish and repeat with the remaining chicken, cereal mixture, and egg whites.
5. Bake the chicken until golden brown, about 30 minutes.
6. While the chicken is baking, bring a small saucepan of water to a boil. Add the squash and zucchini and simmer, lowering the heat if necessary, until tender, about 7 minutes. Serve the squash and zucchini with the chicken.

530 calories; 38g protein; 54g carbohydrates; 19g fat (2g saturated fat); 598mg sodium (does not include smoothie)

More information about the Kids' State Dinner:

• Check out the other winning 2013 Kids' State Dinner Recipes here.
• Learn more about Kids' State Dinner here.