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Yield
2 cups or 4 (1/2-cup) servings (serving size: 1/2 cup)

How to Make It

Step 1

Heat a medium skillet over medium heat; coat pan with cooking spray. Add chicken; cook 8 minutes or until browned, stirring to crumble. Stir in sage.

Step 2

Place chicken mixture and rice in a food processor; process until desired consistency, adding water, breast milk, or formula, 1 tablespoon at a time, if needed.

Step 3

Chicken and Rice with Apples variation: Stir 3 servings of Apple Puree or 1 cup peeled, steamed apple slices into processed chicken and rice mixture. Add water, breast milk or formula, 1 tablespoon at a time, if needed, until desired consistency. Yield: 2 1/2 cups or 5 (1/2-cup) servings.

Step 4

Chicken, Spinach, and Rice variation: Place 3 cups bagged baby spinach leaves in a vegetable steamer. Steam, covered, 3 minutes or until spinach wilts. Add steamed spinach to processed chicken and rice mixture; process until desired consistency, adding cooking liquid, 1 tablespoon at a time, if needed. Yield: 2 cups or 4 (1/2-cup) servings.

Chef's Notes

Freezes well

Cooking Light First Foods

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