Mexican ChickenPin

Who doesn’t like Mexican? Its simple food, but somehow the flavors are so vibrant and delicious. I was also shocked at how gorgeous the finished product looked.
This is a beginner version for using peppers which have tons of beta carotene and vitamin C. With the remaining bell pepper, I cut it into cubes for Kenya to eat as finger food. You could add a little chili powder to add spice, but I didn’t want it to over power the other flavors, so instead I added the fresh cilantro.
I let Kenya press the button on the food processor and he was chatting away, begging to scoop it out and let him try a bite. This one is a total hit with babies.

We used these to make this recipe_


Mexican Chicken Puree

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Author: Catherine McCord


  • 1 boneless, skinless chicken breast
  • 1/4 bell pepper, roughly chopped
  • 2 tablespoons grated cheese
  • 1 small tomato, chopped
  • 1 tablespoon roughly chopped cilantro leaves
  • 1/4 cup cooked brown rice


  • Place chicken in a steamer pot over boiling water. Let steam for 4 minutes.
  • Add the bell add continue to steam another 4 minutes or until chicken is cooked through.
  • Place all ingredients in a food processor and puree. You can use some of the chicken stock from the steamer pan or the juice from the canned tomatoes to make it smooth.
  • Cool and serve.
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About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.


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