5 Ways to Make Shabbat Chicken Irresistible to Fussy Eaters

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Trying to get your kids to eat at the table is a challenge, especially when you are hosting Shabbat meals. The kids are too busy chatting and playing with their friends, and often ignore their food on their plates. Getting the kids back to the table to finish their chicken, is sometimes pointless. They just run off the second you’re in conversation with your friend. Consider making chicken fun to eat just like side dishes. Prepare bite sized foods is a fun way for kids to finish their chicken while still being able to play. Even though this requires a little more effort, it’s all worth it when you see your kids devouring your food.

Here are a few Shabbat main dishes your kids can enjoy while on the go.


Baked Bite-Size Shnitzel


  • Boneless chicken breasts cut in strips
  • eggs
  • flour
  • breadcrumbs


  1. Preheat oven to 375° F (190° C). Grease, generously, a flat baking sheet with canola oil
  2. Set out three shallow pie dishes or deep plates: one with flour, one with beaten egg, one with seasoned bread crumbs
  3.  Make sure your boneless, skinless chicken breasts are thin by either slicing them in half or pounding them flatter
  4.  Dip the chicken first into flour, shaking off any excess. Then dip it into the egg, shaking off any excess. Finally, dip it into the seasoned bread crumbs
  5. Lay the breaded chicken on the greased baking sheet. Sprinkle some drops of canola oil over each chicken piece
  6. Bake for 6-8 minutes on each side, or until the chicken is white in the middle. Bake time depends on the thickness of the chicken


Meat Pockets


  • 1 lb ground beef
  • 1 cup onion, chopped
  • 1/2 green cabbage, chopped
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 Tablespoon Worcestershire sauce
  • 1 package of defrosted Phyllo dough


  1. In a large skillet on medium heat, cook the ground beef and onion until the beef is browned. Add salt, pepper and Worcestershire sauce. Add the chopped cabbage and continue to cook until the cabbage is soft
  2. Cut phyllo dough approximately 5×5 squares, put a heaping tablespoon of filling in the center. Bring the corners to the center and pinch all the sides closed. Line a cookie sheet with parchment paper and line up your pockets leaving enough space in between for oven expansion (they’ll expand 50% in the oven)
  3. Beat one egg and wash your pockets before you put them in the oven at 350 F for 20 minutes or until golden brown


Mini Meatloaf


  • 1/2 tablespoon oil
  • 1/2 medium onion, diced
  • 1 1/2 lbs ground beef
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon ground cayenne pepper
  • 3 large eggs


  1. Heat a large skillet over medium-high heat and melt the oil. Toss the onion in the pan and saute until translucent, about 5 minutes
  2. Crumble the meat into the pan, add the garlic, salt, black and cayenne pepper, and cook until the meat is browned
  3. Set aside to cool for about 15 minutes
  4. Mix the eggs in a small bowl with a fork, and when the meat is cool, add the eggs to the meat. The easiest way to combine everything is with clean hands
  5. Place muffin papers in a 12-count muffin pan. Pack the batter into a half cup measurer then transfer it into the muffin pan. Use your hands to pack the spinach tightly into the muffin paper.This process is messy
  6. Bake at 350 for about 40 minutes, until muffins are set


Honey Chicken & Noodles in a Cup


  • 4 large organic chicken thigh pieces, thinly sliced
  • 1 tablespoon honey
  • 135g (1/2 pkt) of noodles
  • 1 large carrot, peeled into ribbons
  • 1 large zucchini, peeled into ribbons
  • 1/4 cup fresh coriander leaves
  • 1 tablespoon sesame seeds
  • 125ml (1/2 cup) water
  • 3 teaspoons fresh lime juice


  1. Combine the chicken and honey in a large bowl.
  2. Cook the noodles following packet directions. Drain and refresh under cold water. Cut carrot and zucchini length-ways into strips and place in a bowl. Add noodles and coriander
  3. Drain the chicken, reserving marinade. Heat a large non-stick frying pan over high heat. Add chicken. Cook, turning occasionally, for 7 minutes or until chicken is tender and sticky. Remove from heat. Add the sesame seeds and turn to coat. Add to the noodle mixture
  4. Place the frying pan over high heat. Add the water and reserved marinade. Boil for 3 minutes or until the sauce reduces. Remove from heat. Stir in the lime juice. Drizzle over the noodle mixture and toss to combine


Pasta & Meatball Muffin


  • 1/2 box of Spaghetti Pasta – 7 ounces
  • 2 Teaspoons of Olive Oil
  • Meatballs {pre-packaged or homemade}
  • 2 Large Eggs
  • Marinara Sauce


  1. Cook the spaghetti pasta al dente, according to package (do not break the noodles). When finished boiling, rinse with cool water, stir on 2 teaspoons of olive oil and set aside
  2. Cook or heat the meatballs. This recipe makes 12 cupcakes so 12 meatballs will be needed. Once cooked, mix the meatballs with one cup of marinara sauce and set aside
  3. Preheat the oven to 350º
  4. Whisk the eggs in a medium bowl, by hand, then add in the pasta, marinara sauce. Stir until mixed and the pasta is completely coated
  5. Generously spray a cupcake pan with non-stick cooking spray. Divide the mixed noodles into the 12 cavities of the pan. It helps to twirl the pasta on a fork then gently press it into the pan. Each cupcake cavity of the pan should be filled at least 3/4′s of the way full – if not completely full. Using a spoon press the center of each cavity down to leave an indentation for the meatball
  6. Put the pan in the oven and bake for 20 minutes. Remove and let sit to cool for 10 minutes
  7. Remove the pasta cups from the pan – top with a tablespoon of sauce and a meatball

Here’s the original recipe

Which fun meaty dish will you try? 


Wife and mommy of 4 tinies. Fashion lover and Krav maga enthusiast. Proud Israeli and Canadian. Happy baker and all things artistic. Avid reader and culture loving tri-lingual. Chesed fan and loves to help family, friends and the community.

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