Baby Food Chicken with Vegetables recipe

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Ingredients

1 chicken breast
water to cover
1 large red potato, chopped
1 large carrot, chopped
½ cup frozen corn
¼ cup unsalted chicken stock

Nutrition Info

60.5 calories
carbohydrate: 10.4 g
cholesterol: 7.6 mg
fat: 0.5 g
fiber: 1.3 g
protein: 4.3 g
saturatedFat: 0.1 g
servingSize: -
sodium: 26.7 mg
sugar: 1.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place chicken in a pot and cover with water, bring to a boil and cook until chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain.

  2. Place potato and carrot in another pot, cover with water. Bring to a boil, reduce heat and simmer until softened, about 15 minutes. Drain.

  3. Place corn in a saucepan with 1/2 cup water. Bring to a boil, reduce heat, stir and cook until tender, 3 to 4 minutes. Drain.

  4. Transfer corn to a food processor. Add chicken stock and puree until smooth, about 10 seconds. Add chicken, carrot, and potato. Puree until mixture is smooth and reaches desired texture.

Recipe Yield

8 servings

Recipe Note

This is a quick, simple and healthy meal for your growing baby. Store and freeze for up to 6 days.

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