Pesto Chicken with Roasted Veggies Recipe: Gourmet Homemade Baby Food

November 12, 2011 1 By EngineerMommy

This chicken and vegetable dish is a wonderfully nutritious meal for baby. The pesto sauce is a great flavor addition and will really broaden baby’s gourmet palate. You might just want to set aside a portion of this one for yourself!

  • 1 zucchini, diced finely
  • 1 red pepper, diced finely
  • 1 handful of basil leaves
  • 1/4 cup almonds, slivered
  • 4 tbsp ricotta cheese
  • 1 garlic clove
  • 1 tbsp olive oil
  • 2 chicken breasts, chopped finely
  1. Preheat the oven to 400 degrees F and place all the vegetables in an oven-safe pan with the olive oil. Place the chicken breasts on top of the vegetables.
  2. Bake the chicken and vegetables for at least 25 minutes until the chicken has been thoroughly cooked.
  3. Meanwhile, put the basil leaves, almonds, cheese, and garlic in a food processor or blender and process until smooth. Add baby water or breastmilk to thin the pesto puree out a bit.
  4. When the chicken and vegetables are cooked, pour the pesto sauce over them and process the mixture in a food processor or blender until the desired consistency is achieved.

This puree can be refrigerated for a few days or frozen for up to a month.

This puree is appropriate for babies over 10 months of age.

Always consult with your doctor about the introduction of solid foods to your baby.

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