Chicken & Broccoli Rice Bowl
A complete, balanced meal combining tender chicken thigh strips with steamed broccoli florets and soft rice. Dark-meat chicken provides twice the iron of breast meat, making this BLW-friendly bowl an iron-rich powerhouse for growing babies.
Ingredients
- 1 medium Boneless Chicken Thigh
- 60 grams White Rice
- 4 florets Broccoli Florets
- 1 tablespoon Olive Oil
- 1 squeeze Lemon Juice
- 120 ml Water
Instructions
- Cook the rice: Bring 120ml (1/2 cup) water to a boil, add rinsed rice, reduce to low, cover and simmer for 12–15 minutes until soft and slightly sticky (slightly overcooked is ideal for babies).
- Meanwhile, heat olive oil in a small frying pan over medium heat. Add the chicken thigh and cook for 6–7 minutes per side until the internal temperature reaches 74°C (165°F) and juices run clear.
- Steam or boil the broccoli florets for 6–8 minutes until very tender (should squash easily between your fingers).
- Remove chicken from pan and let rest for 3 minutes. Slice into finger-length strips, about the width of your little finger.
- Squeeze a little lemon juice over the chicken strips.
- Serve by placing a mound of soft rice on baby's plate or tray, alongside the broccoli florets (with stems as handles) and chicken strips.
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