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.

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Ingredients

• 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

Method

Step 1

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. -

Step 2

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.
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Step 3

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. -