Chicken Dinner Baby Food Recipe
I’m such a big girl. I’m big enough to have a full chicken dinner. I’m practically grown up! No single ingredient meals for me. Nope. I need a full main course with all the fixings. I need my very own chicken dinner baby food.
I want mashed potatoes, carrots, and maybe even a little chicken. I want to sit at the table with my family and use a big girl spoon. I want to feel like a grownup, even if I still need a bib. This chicken dinner baby food recipe is perfect for me.
This meal is packed with all the nutrients I need to help me grow big and strong. Plus, it tastes just like the meals my family eats, so I can feel like I’m part of the big kids table. It’s time to ditch the single ingredient meals and dig into something more exciting! Here’s how mommy made me my very own chicken dinner baby food.
Chicken Dinner Baby Food
Carrot and potato are great first foods as they are easy to digest and have a mild flavor. Once babies are ready to start experimenting, you simply add the chicken to these two familiar baby food staples. Combining all three ingredients together creates a well-balanced meal that will satisfy your baby’s growing appetite and provide essential nutrients for healthy development.
Chicken breast provides high-quality protein essential for growth, along with vitamins B6 and B12, plus immune-boosting minerals like iron and zinc. Potatoes deliver energy-rich carbohydrates, vitamins C and B6, and vital minerals such as potassium and magnesium. Carrots add vision-enhancing vitamin A, dietary fiber for digestive health, and protective antioxidants.
The best thing about these ingredients is that they can be pureed easily for younger babies, mashed for older ones, and seasoned for adults. It’s a versatile and delicious meal that the whole family can enjoy together. So, say goodbye to boring single ingredient meals and hello to a delicious and nutritious chicken dinner for your little one!
Ingredients:
2 skinless and boneless chicken breasts
6 medium sized potatoes
9 medium sized carrots
1/2 cup of water
Preparation:
Preheat the steamer on high heat and preheat the oven to 375ºF.
Trim any visible fat or sinew off the chicken breasts. You will need a baking dish with a lid. Place the clean chicken in a single layer at the bottom of the baking dish. If you don’t have a suitable dish, you can make a pouch out of aluminum foil. Add half a cup of water, cover, and bake for 25-30 minutes.
Wash the potatoes and carrots thoroughly. Peel and cut them into chunks about an inch thick. Put the carrot and potato chunks in the steamer, cover, and reduce the heat to medium. Steam for about 20 minutes or until tender.
Potatoes originated in the highlands of Peru and Bolivia. The introduction of potatoes to Europe in the 16th century helped alleviate famine and improve nutrition.
Take the chicken out of the oven and cut into the thickest part of the chicken breast to make sure that it is thoroughly cooked. There should be no traces of pink, and the juice should be clear. Place the fully cooked chicken on a plate to cool.
Pour any liquid left behind in the baking dish through a strainer and into a heat resistant cup. Set the cup aside for later use. Take the vegetables out of the steamer, put them on a plate, and give them time to cool.
Your ingredients should be no more than lukewarm. Place the chicken in a food processor and pulse until it is reduced to fine crumbs. Add the carrots and potatoes and pulse until all the ingredients look chopped and somewhat blended.
Carrots were first cultivated over 7,000 years ago in the Andes. Originally, carrots came in colors like white, yellow, and purple before the orange variety became popular.
Pour in the liquid saved earlier from baking the chicken. Run the food processor until the contents turn into a smooth puree. If it’s too thick to blend, you can add a little water, formula, or breast milk to reach your desired consistency. It’s possible that tiny particles of chicken will remain visible, and that is perfectly fine.
This is a large batch intended to yield leftovers. It can easily be cut in half by using one chicken breast and half the amount of carrots and potatoes. The leftovers may be frozen in meal sized portions for up to 3 months.
The chicken dinner baby food can be kept in the fridge in an airtight container for up to 3 days. In the fridge, it’s best if the chicken is stored whole and the carrots and potatoes are stored as the chunks that come out of the steamer. This will slow oxidation and preserve the nutritional value of the food. Combine the ingredients and puree just before serving.