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carrot and chicken

Carrot and chicken (finger food)

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Ingredients

  • 400g carrots
  • 100g chicken (breast or fillets)

Method

  1. If using chicken breast, cut into strips.
  2. Add chicken to saucepan with enough water to cover. Bring to the boil, reduce heat, cover and cook for about 15 mins or until the chicken is cooked through.
  3. Peel, trim and cut carrots into matchsticks.
  4. Boil a pan of water, add carrot sticks and bring to the boil. Let the carrots simmer for 8-10 mins, drain once soft. 
  5. Remove chicken from the water and flake into small pieces.
  6. Arrange the carrots and chicken on a plate and serve.
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Try our carrot & chicken risotto - A yummy meal in minutes!

Remember

  • Your baby’s food should be served at body temperature – so it shouldn’t feel either hot or cold on the inside of your wrist.
  • Freeze excess food in ice cube trays, covered with a lid or cling film, and sealed in a plastic bag – write the date on the bag. Purées can be kept frozen for up to 1 month.
Why not upload some 'foodie photos' of your little one’s third weaning step on our Facebook page?
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