Valentines Day Lunch for Kids

Serve up heart-shaped everything in this simple Valentines Day Lunch for Kids!

I’m back with another festive lunch box idea. Please refer to my other lunch posts (Christmas and Halloween ) to remember that I don’t spend a lot of time on these, nor do I go all out on packing my 2nd graders lunch each and every day. It’s just not realistic for me. But for holidays and other special occasions, he seems to enjoy the extra effort and is not yet embarrassed by it.

This one started with his favorite grilled chicken that I make. It has a simple Greek-style marinade for which I am sharing the recipe below. Beyond that, I have a small heart-shaped cookie cutter that came with a Pampered Chef set I purchased years ago. I used it to cut the Babybel cheese and the Asian pear (also another personal favorite of my son). I saw the idea for making these cherry tomatoes into hearts on Pinterest. The strawberries are already *sort of* heart-shaped on their own. And for dessert I topped strawberry yogurt with two heart-shaped chocolates. Find the 3-compartment lunch containers HERE.

I’m sharing the simple marinade I used for the chicken as well. I grilled four total chicken breasts so I have two lunches for Caleb and two for me (I used my chicken to top a salad). Beyond the chicken, this lunch was quick and easy to put together and sure to put a smile on my son’s face tomorrow.

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Greek-Marinated Grilled Chicken

Moist and delicious grilled chicken marinated with simple, Greek-inspired flavors.

Course Main Course

Cuisine American

Prep Time 25 minutes minutes

Cook Time 20 minutes minutes

Total Time 45 minutes minutes

Servings 4

Ingredients

• 4 boneless, skinless chicken breasts
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1/2 tsp onion powder
• 2 tsp kosher salt
• 1 tsp pepper
• 2 garlic cloves minced
• 6 oz plain Greek yogurt
• juice of one fresh lemon
• 2 tbsp olive oil

Instructions

• In a large flat bowl, place the chicken breasts and poke all over with the tines of a fork. Evenly sprinkle with the oregano, thyme, onion powder and salt and pepper. Place the chicken breasts into a gallon-sized Ziploc bag. To the same bowl, add the yogurt, fresh garlic, lemon juice and olive oil. Whisk well to combine. Pour marinade into bag with chicken and allow to marinate at least 20 minutes. Squish bag once in a while to evenly distribute the marinade on the chicken.
• Grill the chicken until the internal temperature reads 165 degrees. Remove from grill to cutting board and tent chicken with foil for about 10 minutes before serving.