This is a wonderful recipe that can be shared with the whole family. Delicious lemony, buttery flavours will be a hit with babies and toddlers alike. Mix up the vegetables. All cooked in 2 pans means minimal washing up for busy parents!

Age Recommendation - This recipe is suitable for 9 months + when served as pictured.

"What an easy mid week dinner full of delicious flavour" - Kim (Baby Mumma)

Lemony Chicken and Greens

Ingredients

• 3 White potatoes
• 150g Green Beans
• 150g Brussel Sprouts
• 150g Broccoli heads
• 100g butter
• 2 tsp minced garlic
• 2-3 Lemons juiced
• 300ml pure cream
• 250ml chicken stock
• 1 tsp dried thyme
• 1 tsp ground paprika
• 1 Cup baby spinach
• 1Kg Chicken Breast Fillets.
• 2 tbsp corn flour (optional)

Directions

• Heat oven to 200 degrees.
• Chop potatoes and lay in bottom of a baking dish. Add to oven to start cooking.
• Chop broccoli, beans and Brussels.
• Heat a medium saucepan over low heat. Add butter and garlic. Stir to cook.
• Add lemon juice, cream, chicken stock, thyme, stir whilst cooking for 2-3 minutes.
• Add baby spinach and cook until wilted. Remove from heat.
• Chop chicken breast fillets in half.
• Remove potatoes from oven. Add vegetables and layer chicken on top. Sprinkle paprika on top of chicken. Pour lemon juice on top of chicken.
• Place back into oven and cook for 30-35 minutes.
• Remove from oven and remove chicken and vegetables from pan.
• Place the pan with sauce back over medium to high heat and add cornflour to sauce. Whisk until cornflour dissolves and allow sauce to thicken.