Lemony Chicken and Greens

Lemony Chicken and greens in Suckie Scoop Divided Plate with baby fork and tea towel - Starting Solids Australia recipe.

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


  • 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)


  • 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.
Lemony Chicken and Greens in baking tray with floral tea towel - Starting Solids Australia recipe.

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