Chicken & Spinach

Ingredients

• 100 gboneless, skinless chicken breast
• 60 gfresh spinach
• 45–60 ml (3–4 tbsp)water or cooking liquid

Instructions

1. 1

   Prepare spinach

   Wash the fresh spinach thoroughly and remove any tough stems.

2. 2

   Steam chicken

   Cut the chicken breast into pieces and steam for 15–18 minutes, until fully cooked through.

3. 3

   Wilt spinach

   During the final 2–3 minutes of steaming, add the spinach to the steamer and cook until soft.

4. 4

   Cool slightly

   Take the chicken and spinach off the heat and allow both to cool slightly.

5. 5

   Blend until smooth

   Put the chicken and spinach in a blender with 45–60 ml (3–4 tablespoons) of water or cooking liquid. Blend until smooth.

What is chicken and spinach purée?

This is a simple baby-food purée made from cooked chicken and spinach, blended with liquid until smooth. It draws on the familiar approach of preparing soft, finely blended foods for babies starting solids.

Chicken provides the main substance, while spinach adds a mild green vegetable element. Steaming both ingredients makes them tender and gives the blender an easy texture to work with.

Nutrition and macros by portion

The nutrition label shows one serving as written: 134 calories, 24g protein, 2g carbs, 3g fat.

Most of the protein comes from the chicken, which also contributes some fat; spinach adds a small amount of carbohydrate and fibre. To make a more balanced meal, serve an age-appropriate portion alongside another suitable food, such as a soft vegetable or grain purée.

Choosing the ingredients

Chicken breast: Boneless, skinless breast is convenient to steam and blend. Cut it into pieces so it cooks evenly.

Spinach: Fresh leaves wilt quickly, so they only need to go into the steamer near the end. Remove tough stems for a more even purée.

Steaming the chicken

Cook the chicken pieces for the full 15–18 minutes, checking that they are fully cooked through before blending. The recipe relies on steaming rather than browning, which keeps the meat soft.

Steaming times can vary with the size of the pieces and the appliance, so use the stated doneness cue rather than time alone.

Getting a smooth texture

Liquid: Start with the stated 45–60 ml of water or cooking liquid and blend until smooth. If the blender needs help moving the ingredients, pause and scrape down the sides before continuing.

Consistency: Blending thoroughly is the key texture step in this recipe. The method does not specify a thicker or thinner finish, so use the amount of liquid given.

Timing the spinach

Add the spinach only for the final 2–3 minutes of steaming. This is enough time for the leaves to wilt and soften without steaming them for the entire chicken cook.

Wash the leaves well beforehand and remove tough stems so there is less to interrupt the finished texture.

Serving the purée

Let the ingredients cool slightly before blending, as directed. Serve the purée at an appropriate temperature and texture for the baby eating it.

This single-ingredient pairing can be offered on its own or alongside other suitable foods, depending on the meal and the baby's established eating skills.

Recipe notes & tips

• Cut the chicken into evenly sized pieces to help them steam consistently.
• Wash the spinach carefully and remove tough stems before cooking.
• Add the spinach during only the final 2–3 minutes of steaming.
• Use water or cooking liquid to help the blender produce a smooth purée.
• Allow the ingredients to cool slightly before blending.

Variations

• Use cooking liquid: Replace the water with liquid from cooking the chicken or spinach.
• Add a vegetable: Blend in another suitable cooked vegetable for a different combination.
• Adjust the texture: Use less liquid for a thicker purée, while still blending until smooth.
• Make a larger batch: Multiply the ingredient amounts and blend in batches if needed.
• Use frozen spinach: Thaw and drain it first, then steam until soft.

Common mistakes to avoid

• Undercooking chicken: Steam for 15–18 minutes and check that it is fully cooked through.
• Adding spinach too early: Put it in only during the final 2–3 minutes so it just wilts.
• Leaving tough stems in: Remove them before steaming for a smoother blend.
• Blending before cooling slightly: Follow the method and let both ingredients cool a little first.
• Using too little liquid: Add the stated 45–60 ml so the blender can process the ingredients smoothly.

How to store

Refrigerate any unused purée promptly in a clean, covered container and use within 1–2 days. Reheat only the amount needed until hot throughout, then allow it to cool to a suitable serving temperature; discard leftovers that have been in contact with the baby's spoon.

Frequently asked questions