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Ingredients

  • ½ Chicken breast, cut into 2.5cm cubes
  • ¼ Onion, finely chopped
  • 100g Butternut squash, diced
  • 1 Medium carrot, diced
  • 50g Basmati rice
  • 50g Peas Fresh or frozen
  • 250ml Very low salt chicken stock (or half a low-salt chicken stock cube dissolved in 250ml water
  • A dash of Olive oil

Method

  • STEP 1

    Fry the onions in a little olive oil until they are softened and golden.

  • STEP 2

    Add the diced chicken and fry for three to four minutes until browned on all sides.

  • STEP 3

    Add the diced carrots, butternut squash, peas, rice and stock.

  • STEP 4

    Add enough boiling water to cover the contents and stir.

  • STEP 5

    Bring to the boil.

  • STEP 6

    Cover and simmer for 30 minutes, stirring occasionally.

  • STEP 7

    Can be mashed or pureed for younger babies.

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