Thursday, 27 September 2007

California Chicken

One of Isabella's go-to foods, which has never been spit out, batted away, or otherwise discarded is avocado. She's loved it since I first introduced her to it when she was 7 months old. Technically considered a fruit, avocado is great for babies because it's high in potassium and in the "good" monosaturated fat.

This recipe comes from Annabel Karmel's First Meals, and combines avocado with my daughter's other great food love: cheese. And the chicken provides an excellent source of protein. Best of all, you can hide other vegetables besides the ones listed to your heart's content, because if your baby is anything like mine, she'll be so preoccupied with the avocado and cheese, she won't even realize what else is in there. I served this meal to Isabella when she was 9 months old, and it's still one of her favorites. I just serve it straight up now, without pureeing it.

A word to the wise: This recipe is best served right after preparing it. The avocado can turn a funky grayish-green color if you leave it for too long in the refrigerator. While I've given leftovers to Isabella the following day, I wouldn't keep it much longer than that.

California Chicken


2 oz (about 1/4 cup) boneless, skinless chicken breast, cooked

1 tomato skinned, deseeded, and chopped

1/4 cup avocado

2 TBSP mild, full-fat natural yogurt

1 1/2 TBSP grated cheddar cheese


1. Chop the chicken, and then combine it with the remaining ingredients.

2. Puree or chop the mixture to the desired consistency, or serve it as is for a toddler.

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