Here's a fun way to engage everyone at your next family meal: make a board!
This easy-to-make dinner includes any fresh veggies that can be used as dippers along with some air-fried treats like chicken fingers and oven French fries. Add a few dips and some fruit and you've got an award-winning board!
Now everyone can make their own plate from a selection of healthful foods. Plus, the board turns the meal into the focus of the table.
Here's How to Make Your Own Board:
Find a large, clean cutting board or cookie tray.
Fill it with finger foods.
- nut butter
- hard-boiled eggs
- air-fried chicken strips
- grilled chicken
Veggies, fresh, air-fried, or grilled:
- carrot sticks
- fresh cucumber sticks
- grape tomatoes
- cut radishes
- broccoli florets
- cauliflower florets
- air-fried French fries (we used sweet potatoes and regular potatoes)
- apple or pear slices
- chunks of melon
- dressings like honey mustard or ranch
It's easy to customize your own meal board!
Best of all, these items can be made ahead of time and assembled at the last minute. The leftovers make great stuffers for lunch boxes or other meals.
Here's the recipe for the meal board shown. Feel free to download or print as a handout! Change it up to make it your own!
- 1 Air Fryer
- 1 large cutting board or cookie tray
- 3 each chicken breasts skinless, boneless, cut into finger-sized strips
- 1/2 cup flour all purpose
- 1 each egg beaten
- 1 cup panko bread crumbs place in bowl
- 3 each potatoes Idaho baking potatoes, rinsed, cut in wedges
- 1 each red yams cut in sticks
- 1/2 pound carrots peeled and cut in sticks
- 1 cup grape or cherry tomatoes whole but stem removed
- 1 each cucumber cut in sticks
- 1 head broccoli florets
- 2 cups red seedless grapes rinsed
- 2 cups radishes rinse and trim; cut in half
- 1 each olive oil spray 1 second of spray
- 1 tsp garlic pepper seasoning or something similar
- 1/4 cup ketchup
- 1/4 cup Ranch dressing
- 1/4 cup vinaigrette dressing
- Cut all of the veggies and place in a pan or in bags in the refrigerator until ready to serve. Rinse the grapes and keep in bowl in refrigerator until ready to serve.
- Get the items ready for the air fryer. Cut the potatoes, spray with olive oil. Cook on Air Fry Mode at 400 degrees F for 20 minutes or until done in an Air Fryer. You can also bake them in the oven for 20 minutes at 425 degrees. Set aside.
- Meanwhile, bread the chicken fingers. Dredge them in flour then the beaten egg then the Panko bread crumbs. Spray with olive oil. Air fry for 20 minutes at 400 degrees in air fryer or oven until crispy. Season with garlic pepper.
- Arrange everything with the dips on the meal board and serve.
Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Art, holds a master’s degree in Food Business from the Culinary Institute of America, 2 art certificates from UC Berkeley Extension, and runs a food photography studio where her love is creating fun recipes.
Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest in nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.