Chicken & Cauliflower BLW Fingers
Tender chicken strips and soft roasted cauliflower florets — a simple, protein-rich BLW plate. Wrapping the chicken in foil keeps it exceptionally moist and easy to gum. The cauliflower stem acts as a natural handle for baby to hold.
Ingredients
- 1 small Chicken Breast
- 1.5 cups Cauliflower Florets
- 1 tablespoon Olive Oil
Instructions
- Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
- Drizzle the cauliflower florets with olive oil and arrange in a single layer on one half of the baking sheet.
- Wrap the chicken breast tightly in aluminum foil like a parcel — this traps moisture and makes the chicken very tender for baby.
- Place the foil-wrapped chicken on the other half of the baking sheet.
- Bake for 25-30 minutes, flipping the cauliflower halfway through. Cauliflower should be fork-tender. Chicken must reach 74°C (165°F) internal temperature.
- Unwrap the chicken and let it rest for 5 minutes.
- Slice the chicken into long strips about the width of an adult finger (2-3 inches long).
- Safety check: Squeeze the cauliflower between your fingers — it should smush easily. The chicken should be very tender and easy to shred.
- Arrange chicken strips and cauliflower florets separately on baby's plate for self-feeding.
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