Chicken, Mushroom, Veggie and Rice (or Quinoa)2012-08-16
- Servings : 12 toddler
- Prep Time : 10m
- Cook Time : 20m
- Ready In : 30m
When I was studying, I spent a decent chunk of time nannying other peoples children. Of all the differences between the families, one thing always stood out for me – food, and the way it could change behaviour. I promised myself then and there that I would dedicate a lot of time to the way I fed my own children.
This meal is packed full of nutrients, and you should feel pretty wonderful watching your child eat it.
Note: store bought stock generally contains added salt and gluten – in general homemade is best or check for gluten free specified, if required for allergy purposes.
- 1½ cups cooked brown rice (or quinoa)
- 500g chicken thigh or breast, diced
- 1 small tin creamed corn
- 1 small tin salt reduced corn kernels (or use fresh)
- ½ brown onion, finely sliced
- 1 clove garlic, crushed
- ½ cup peas
- 1 cup sweet potato, peeled, chopped
- ½ cup broccoli florets
- ½ cup button mushrooms, chopped
- 1½ cup salt reduced vegetable stock or water
- 1 tsp chia seeds (optional)
- 1 tbs olive oil
- *Note: store bought stock often contains gluten
Heat the oil in a large saucepan. Sauté the onions until clear. Add the garlic and cook for another minute. Add the chicken and toss to seal. -
Add the sweet potato and mushrooms, stir to combine. Pour in the stock, cover and leave to simmer for 5 minutes. Add the broccoli, corn and peas, cook for a further 10 minutes - or until the vegies are tender.
Blend mixture until you have desired consistency. Sprinkle over the chia seeds. Stir through the cooked rice or quinoa.
Serve fresh and freeze remaining in small portions. -
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