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Lemon Chicken and Vegetables

June 2, 2008

lemon-chicken-and-vegetables.jpg

After coming home from the farmer's market Sunday morning, exhausted from a long weekend, I had to cook something quick and nutritious for Kenya's dinner. Believe it or not, my husband came up with this combination. The man loves a lemon (especially if it's a Meyer lemon which is a little sweeter) and since he's my best tester and loves to influence Kenya's palate, I give him props for coming up with this delicious recipe.
It took me minutes to prepare and it makes several meals to serve and a few more to freeze. This dish represents all the delicious flavors that we found at the Sunday market.

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Lemon Chicken and Vegetables  (10 Baby/Toddler Servings)

  • Prep Time:5 minutes,
  • Cook Time: 8 minutes,
  • Total Time: 15 minutes,

Ingredients

  • 1 chicken breast
  • 1 cup broccoli florets
  • 1/2 cup yellow squash, chopped
  • 1 teaspoon lemon juice
  • 1 teaspoon vegit

Preparation

  1. 1. Cook the chicken breast in a steamer pot over boiling water for 4 minutes.
  2. 2. Add the broccoli and yellow squash and steam an additional 4 minutes or until chicken is cooked through and vegetables are fork tender.
  3. 3. Place all the ingredients in a food processor and pulse.*
  4. 4. Cool and serve.
  5. *It’s nice to keep this dish a little chunky if you’re serving it to a
  6. little one with a few teeth.
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Comments






  1. Kelly

    September 18, 2012 at 7:49 pm

    Reply

    What is vegit?

  2. Jaya Christina

    June 26, 2012 at 3:10 am

    Reply

    Same qn as above

    If I dont have vegit what can I use for seasoning for the puree.

  3. Ginnette

    May 26, 2012 at 11:36 am

    Reply

    If I dont have vegit what can I use for seasoning for the puree.

  4. friba

    August 31, 2010 at 10:44 am

    Reply

    also can this be used as a chicken salad spread for a sandwich? thanks for the great recipes!!

    • catherine

      August 31, 2010 at 1:07 pm

      Reply

      Great Idea! Yes it can :) you may want to up the seasonings for an adult palate though.

  5. friba

    August 31, 2010 at 10:39 am

    Reply

    what is the best way to bake the chicken so it doesnt come out dry? also what degree in the oven?

    • catherine

      August 31, 2010 at 1:11 pm

      Reply

      I find that cooking the chicken in a steamer pot allows the chicken to stay moist – as well as cooking it in a crock pot – http://weelicious.com/2010/03/16/chicken-in-a-crock-pot-2/ – If you are baking the chicken in the oven, the best way is to do it bone-in and skin-on so the chicken will stay nice and tender. I cook my chicken breasts at 350 in the oven until their temperature is 160-165. Use a meat thermometer to determine its temperature.

  6. shauna

    August 3, 2010 at 1:22 pm

    Reply

    Thanks for the tip. My little one is 16 months so I’ll probably bake the chicken and roast the veggies as you suggested.

  7. shauna

    August 1, 2010 at 6:19 pm

    Reply

    This sounds good but how could it be adapted to make a meal for the whole family?

    • catherine

      August 2, 2010 at 3:10 pm

      Reply

      I love this recipe! Since the recipe is for a puree for the baby, You can double or triple the recipe to your family’s size. For example, steam the veggies and chicken for the baby and puree. For the family, you can bake or steam the chicken and add any seasonings to your liking such as salt & pepper and steam or roast the rest of the veggies to serve as a side. You can also make a simple salad or mashed potatoes to go along with the dish :)

  8. Pingback: Lemon Chicken and Vegetables : Adventures in Baby Food

  9. Pingback: Lemon Chicken and Vegetables : adventuresinbabyfood.com



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