Ingredients
Scale
- 1 tbsp olive oil
- 8 oz boneless chicken thigh, cut into 1-inch cubes
- 1/4 cup brown/yellow onion, roughly chopped
- 1 tsp fresh thyme leaves
- 1 1/3 cups sweet potato, peeled and roughly chopped into 1-inch pieces
- 2/3 cup water
- Salt and pepper to taste
Instructions
- Heat 1 tbsp olive oil in a medium saucepan over medium heat and sauté the 1/4 cup chopped onion and 1 tsp fresh thyme leaves for 4–5 minutes until the onion is translucent.
- Add the 8 oz cubed chicken thigh, 1 1/3 cups sweet potato, and 2/3 cup water; bring to a boil, then reduce heat and simmer for 15 minutes until the sweet potato and chicken are cooked through.
- Remove the pan from heat and transfer contents to a blender or use an immersion blender; blend until you reach your desired consistency. Add extra water or a drizzle of olive oil to thin if needed.
- Taste and season with salt and pepper to your preference.
- Serve warm immediately, or cool completely before transferring to airtight containers for refrigeration or freezing.
Notes
For the silkiest texture, strain through a fine-mesh sieve after blending if serving to infants. Freezing in 1-cup portions is recommended for quick meals.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Blending
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 70mg
Keywords: sweet potato, chicken puree, baby food, easy meals, meal prep