Chicken and Broccoli Puree

Chicken and Broccoli Puree
Yield: 1 cup Prep 5 mins Cook 15 mins


  • 1 6 ounce skinless, boneless chicken breast half
  • 1/2 cup broccoli florets

Make It

1. In a medium saucepan, cook chicken breast half in enough boiling water to cover for 15 minutes or until chicken is no longer pink (internal temperature should be 170 degrees F), adding the broccoli to the boiling water the last 10 minutes of cooking. Drain chicken and broccoli, reserving cooking liquid. Cool chicken and broccoli.

2. Puree chicken and broccoli through a food mill, baby food grinder, blender, or food processor adding enough of the reserved cooking liquid for the consistency your child likes. Use within 1 day, or freeze up to 1 month.

To Freeze:

3. Spoon finished food into ice cube trays. Cover with waxed paper and freeze until firm. When ice cubes are frozen, remove cubes from tray and store in a resealable plastic freezer bag or freezer container. Label package with contents and date. Use within 1 month. Before serving, let thaw in the refrigerator overnight.

To Serve:

4. Heat thawed mixture to lukewarm in a small dish set in a pan of hot water. Stir before serving. Always sample a small bite to make sure the food is not too hot.

Nutrition Facts

Amount Per Serving: cal. (kcal): 11, chol. (mg): 5, pro. (g): 2, vit. A (IU): 146, vit. C (mg): 3, Thiamin (mg): , Riboflavin (mg): , Niacin (mg): 2, Pyridoxine (Vit. B6) (mg): , Folate (µg): 4, Cobalamin (Vit. B12) (µg): , sodium (mg): 5, Potassium (mg): 21, iron (mg): , Percent Daily Values are based on a 2,000 calorie diet.