This recipe uses chicken which is a great source of protein. Moreover, it highlights some vegetable recommendations which are rich in different nutrients and vitamins.
Ingredients
Chicken
- 1 lb. boneless, skinless breast or firm tofu
Brussels-Sprouts
- 2 cups, cut off stems and cut in half
Sweet-Potato
- 1 medium, chopped into 1-inch cubes
Oil
- 2 tablespoons olive oil
Balsamic-Vinegar
- 1/4 cup
Honey
- 1 tablespoon
Instructions
Step 1
Preheat oven to 400 °F
Step 2
Peel sweet potatoes if feeding to baby. Chop sweet potatoes into 1-inch cubes. Cut stems off Brussels sprouts and cut in half.
Step 3
Drizzle 1 tablespoon of oil over vegetables to coat with oil and spread evenly across a sheet pan.
Step 4
Roast in the preheated oven for 20 minutes.
Step 5
Chop the chicken into large pieces.
Step 6
Once the vegetables have cooked for 20 minutes, add the chicken to the pan and cook and vegetables for another 15-20 minutes.
Step 7
Check doneness of chicken by cutting the piece of chicken in half making sure the inside is white/slightly pink and not translucent.
Step 8
While the chicken cooks, make the balsamic glaze sauce. Heat the balsamic vinegar and honey in a saucepan on LOW heat until the sauce looks watery or like a thin maple syrup (about 5-7 minutes).
Step 9
Take the pan of balsamic glaze off the heat to cool. The sauce will thicken as it cools.
Step 10
Drizzle 1 teaspoon of sauce over your chicken and vegetables and enjoy!
Notes
This recipe can be adapted for your baby. The peeled and roasted sweet potatoes can be pureed until smooth with a blender for a 6 month old or mashed for a 6-9 month old. At 9-12 months, soft bites of vegetables and small chunks of chicken can be eaten with no sauce.