Lemony Chicken and Greens
This is a wonderful recipe that can be shared with the whole family. Delicious lemony, buttery flavours will be a hit with babies and toddlers alike. Mix up the vegetables. All cooked in 2 pans means minimal washing up for busy parents!
Age Recommendation - This recipe is suitable for 9 months + when served as pictured.
"What an easy mid week dinner full of delicious flavour" - Kim (Baby Mumma)
Lemony Chicken and Greens
Ingredients
- 3 White potatoes
- 150g Green Beans
- 150g Brussel Sprouts
- 150g Broccoli heads
- 100g butter
- 2 tsp minced garlic
- 2-3 Lemons juiced
- 300ml pure cream
- 250ml chicken stock
- 1 tsp dried thyme
- 1 tsp ground paprika
- 1 Cup baby spinach
- 1Kg Chicken Breast Fillets.
- 2 tbsp corn flour (optional)
Directions
- Heat oven to 200 degrees.
- Chop potatoes and lay in bottom of a baking dish. Add to oven to start cooking.
- Chop broccoli, beans and Brussels.
- Heat a medium saucepan over low heat. Add butter and garlic. Stir to cook.
- Add lemon juice, cream, chicken stock, thyme, stir whilst cooking for 2-3 minutes.
- Add baby spinach and cook until wilted. Remove from heat.
- Chop chicken breast fillets in half.
- Remove potatoes from oven. Add vegetables and layer chicken on top. Sprinkle paprika on top of chicken. Pour lemon juice on top of chicken.
- Place back into oven and cook for 30-35 minutes.
- Remove from oven and remove chicken and vegetables from pan.
- Place the pan with sauce back over medium to high heat and add cornflour to sauce. Whisk until cornflour dissolves and allow sauce to thicken.
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