chicken dinner puree
Dairy free, Egg free, Gluten Free, Iron rich, Nut free, Protein rich, Soy free
About the recipe
A nourishing roast chicken and veggie purée perfect for a first-food for babies, packed with fibre and protein. Easy to make in bulk, freezer-friendly, and full of flavour thanks to oven-roasted veggies.
If you’re looking for a delicious, protein-packed purée to batch-prep for your baby—this one’s a winner! Our Roast & Blend Chicken Dinner Purée is full of gut-friendly fibre, healthy fats, and gentle protein, making it a beautiful option for growing little bodies.
What we love most is that everything cooks in the oven at the same time (hello, hands-off cooking!), and roasting brings out the natural sweetness of the sweet potato and cauliflower—adding flavour without needing anything extra.
It’s a bulk recipe that freezes well, so you’ll have nutrient-rich meals ready to go on even the busiest days.
Age Suitability:
✔ When started solids 6 months+
Serving Suggestions:
- Serve warm as a purée by spoon
- Use as a protein base and stir through cooked quinoa, couscous or rice for older babies
- Add a dollop to steamed veggies or mash for toddlers
Storage:
- Fridge: Store in airtight containers for up to 3 days
- Freezer: Freeze individual portions in silicone trays or containers for up to 3 months
- To Reheat: Defrost in the fridge overnight and gently reheat until warm (not hot)
Ingredients
300g sweet potato, cut into 3cm-thick discs
½ head of cauliflower, cut into small florets
1 chicken breast or thigh (skinless, boneless)
1½–2 cups bone broth or stock (adjust for desired consistency)
Olive oil for roasting
Method
Preheat your oven to 190°C (fan-forced).
Place the sweet potato and cauliflower florets on a lined baking tray, drizzle with olive oil and toss gently.
Wrap the chicken breast or thigh in foil and place on the same tray if space allows, or use a separate tray.
Roast in the oven for 20–25 minutes, or until the vegetables are golden and soft. Check that the chicken is cooked through (juices run clear, internal temp above 75°C).
Roughly chop the chicken, then add to a blender or food processor along with the roasted sweet potato and cauliflower. Add ½ cup of broth to start, blending and adding more until you reach your desired purée consistency.
Let cool slightly before serving.
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