Chicken with butternut squash, brown rice and lentils

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Serves: 2

By GuernseyFrench



  • 100g chicken breast

  • 100g butternut squash or pumpkin

  • 100g carrot

  • 15g brown rice

  • 1 small onion

  • 1 pinch ground coriander

  • 1 pinch ground cumin

  • 15g green or brown lentils


  1. Put the rice and lentils in a sieve and give them a good rinse.
  2. Add them to a pan of boiling water and cook for 25-30 minutes until tender.
  3. While the rice and lentils are cooking, finely chop the onion, peel and chop the vegetables into small cubes and cut the chicken into small pieces.
  4. Heat a very small dash of olive oil in a non-stick pan (with a lid) add the onion and sauté until see through, then add the carrot, squash, chicken, herbs and spices and sauté gently for a couple of minutes.
  5. Add 3 tablespoons of water, put the lid on the pan and reduce to a low heat. Stir every 5 minutes until the vegetables are soft and the chicken is thoroughly cooked.
  6. Drain the cooked rice and lentils and add to the cooked vegetables and chicken. Add a tablespoon or two of boiled water to the ingredients.
  7. Use a fork to mash the ingredients together. For a smoother, first-weaning recipe, blend using a hand blender until the desired texture is achieved. Add more boiled water if the texture is too thick.

Handy Hint

Serve immediately, or freeze in ice cube trays for a maximum of 1 month.
A good way to use roast chicken. Just cut to taste and add to the vegetables once cooked.

Additional Information

  • Make Ahead

  • Can Freeze

  • Rice

  • Chicken

  • Baby and weaning

  • Low fat

  • Egg Free

  • Dairy Free

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