🌙 Dinner👶 8-10 monthsdairy-freegluten-freehigh-protein

Chicken and Vegetable Mash

Name: Chicken and Vegetable Mash
Prep time: 35 min
Yield: 3-4 servings
Ingredients: 1 small chicken breast (about 120g); 1 medium carrot, peeled and diced; 1/2 cup broccoli florets; 1 small potato, peeled and diced; 1 teaspoon olive oil; 1/2 cup low-sodium chicken stock or water

A protein-rich meal combining tender chicken with soft vegetables. Mashed to a chunky texture to encourage chewing development.

Make a version like this

35 minutes3-4 servingsMashed with soft lumps

Ingredients(6)

1 small chicken breast (about 120g)
1 medium carrot, peeled and diced
1/2 cup broccoli florets
1 small potato, peeled and diced
1 teaspoon olive oil
1/2 cup low-sodium chicken stock or water

Instructions(10 steps)

1
Cut the chicken breast into small, even pieces (about 1cm cubes).
2
Peel and dice the carrot and potato into similar small pieces.
3
Break broccoli into very small florets.
4
Heat olive oil in a saucepan over medium heat.
5
Add chicken pieces and cook for 5 minutes, stirring frequently, until no pink remains.
6
Add carrot, potato, and stock or water. Bring to a boil.
7
Reduce heat to low, cover, and simmer for 15 minutes.
8
Add broccoli florets, cover again, and cook for another 5 minutes until all vegetables are very soft.
9
Remove from heat and mash with a fork or potato masher to a chunky consistency.
10
Let cool to lukewarm. Add a splash of cooking liquid if too thick.

Nutritional Highlights

-Chicken provides high-quality protein and iron
-Broccoli adds calcium and vitamin C
-Potato offers energy from complex carbohydrates
-Carrot provides beta-carotene for immune health

Age Appropriateness

Designed for 8-10 month olds who are ready for mashed textures with soft lumps. Ensure chicken is thoroughly cooked and mashed to safe pieces.

Introduction Tip

If baby gags on the lumpy texture, mash a bit more finely and gradually increase chunkiness over the coming weeks.

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Instructions(10 steps)

Cut the chicken breast into small, even pieces (about 1cm cubes).

Peel and dice the carrot and potato into similar small pieces.

Break broccoli into very small florets.

Heat olive oil in a saucepan over medium heat.

Add chicken pieces and cook for 5 minutes, stirring frequently, until no pink remains.

Add carrot, potato, and stock or water. Bring to a boil.

Reduce heat to low, cover, and simmer for 15 minutes.

Add broccoli florets, cover again, and cook for another 5 minutes until all vegetables are very soft.

Remove from heat and mash with a fork or potato masher to a chunky consistency.

Let cool to lukewarm. Add a splash of cooking liquid if too thick.