"I came up with my dish by thinking about a food that a lot of Americans enjoy--I came up with a hamburger,” says Cecilia. “Next I thought of how I can make this dish healthier but still taste really good. I thought of a quinoa base for grain with chicken for a lean protein, then kale and potato for veggies." - Cecilia Vinas, age 10, Connecticut

Makes 4 servings

Ingredients: 

• 4 teaspoons olive oil
• 10 ounces lacinato kale, stemmed and chopped
• 1 yellow potato, sliced thinly
• ½ pound skinless boneless chicken, chopped
• ¾ cup cooked quinoa
• 2 teaspoons teriyaki
• 1 tablespoon vegetable oil
• 4 whole-wheat slider buns
• Salt

Preparation: 

1. Make the Kale and Potato Chips: Preheat oven to 325°F. In a large bowl, mix 2 teaspoons olive oil with the kale and sprinkle with salt to taste. Spread the leaves out on a baking pan. In another large bowl, toss potato with remaining 2 teaspoons of olive oil and sprinkle with salt to taste. Spread the potato slices on a baking pan. Bake both kale and potatoes for 20 minutes, switching tray positions halfway through, until kale is crispy and potatoes are light golden brown.
2. To make Chicken Quinoa Burgers: In a food processor or blender, grind the chicken, pulsing until the chicken is finely ground. In a large bowl, combine the chicken with the cooked quinoa, and teriyaki. Combine thoroughly and shape into 4 patties. In a large sauté pan, warm the oil over moderate heat. Add the patties and cook for 5 minutes per side, until the chicken is cooked through and light brown. Place cooked on a bun and serve with kale and potato chips.

427 calories; 19g fat; 36g carbohydrates; 20g protein

More information about the Kids' State Dinner:

• Check out the other winning 2014 Kids' State Dinner Recipes here.
• Learn more about Kids' State Dinner here.