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By DBloveseric

(1 Vote) 1


  • 1 splash olive oil

  • 100g chicken breast

  • 100g sweet potato

  • 100g pumpkin or squash

  • 3 large kale or other green leaves

  • 1 pinch parsley or chives


  1. Put all ingredients in as little water as possible, and bring to the boil until cooked and tender.
  2. Use the remaining water (now stock) to make the puree softer or lumpier, depending on the age of your baby. This is a stage 2 baby weaning classic in Latin America. You can replace sweet potato with potatoes, pumpkin with courgettes, use other herbs. It's a tasty dish that covers all major food groups.

Handy Hint

I always mix a little breast milk to make it even more appealing. You can also use egg or the juice of home cooked beans/lentils for a veggie option.

Additional Information

  • Egg Free

  • Nut Free

  • Dairy Free

  • Gluten Free

  • Baby and weaning

  • Low fat

  • Make Ahead

  • Can Freeze

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  • DBloveseric 22/09/08 03:30

    Eric loves this and I prepare lots of different ones (with chicken, beef, lamb, fish, egg and a variety of vegetables) in advance so I always have some in the freezer.