Chicken, Sweet Potato & Spinach Puree2013-03-20
- Yield : 1 1/2 cups
- Prep Time : 5m
- Cook Time : 15m
- Ready In : 20m
Chicken, Sweet Potato & Spinach Puree
So, this chicken, sweet potato and spinach puree should look a little more orange, right? Well I picked up a purple sweet potato in the green grocers the other day and it’s flesh is white. It’s also a little less sweet than the usual orange varieties so I’ve added a couple of slices of pear into the mix. George has some big teeth working their way up through the gums which has made some meal times a little interesting. We had no problems with this one, nice flavours and a smooth texture.
Nutrition Note: Sweet potatoes that have dark orange flesh have more beta-carotene, a nutrient and an antioxidant, than varieties with lighter flesh.
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- 100g chicken breast or tenderloin, chopped
- 1 cup sweet potato, chopped (I used white flesh sweet potato)
- 1/4 pear, peeled and chopped (or 1 tablespoon of pear puree)
- 3/4 cup water
- 1 medium zucchini, chopped
- a handful of baby spinach leaves, washed
Place the chicken, sweet potato, pear and water in a small saucepan over high heat and bring to the boil. Reduce the heat, cover and simmer for 5 minutes. -
Add the zucchini and cook for another 5 minutes or until the chicken is cooked through and the vegetables are soft. -
Add the baby spinach and stir through. Puree together until desired consistency is reached adding more water if necessary. -
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