This recipe comes from our partner Happy Family’s new Organic Cookbook for Babies and Toddlers, but it’s also a satisfying meal the whole family can enjoy. Quinoa, an age-old gluten-free seed known as a pseudocereal, is filled with protein. This simple mix of quinoa, vegetables, and chickpeas also includes folate. With bursts of sweetness from the raisins and mint, this dish is sure to be a family favorite.
Preheat the oven to 375 F. Lightly grease a small baking dish. Place the chicken breast in the prepared baking dish and season with salt and pepper. Cover the dish with aluminum foil and bake the chicken until opaque throughout or until an instant-read thermometer inserted into the thickest part of the breast registers 165°F, about 30 minutes. Set aside until cool enough to handle, then shred into pieces. Transfer to a bowl. Add the quinoa, carrot, bell pepper, peas, chickpeas, raisins, and mint to the bowl. Toss until well mixed. Stir in the olive oil and lemon juice. Season to taste with salt and pepper. Serve at room temperature. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.
Ingredients1/2 lb boneless, skinless chicken breast
Salt and pepper
1 cup cooked quinoa
1 large carrot, peeled and shredded (about 1/2 cup)
1/2 cup diced red bell pepper
1/2 cup frozen peas, defrosted
1/2 cup canned chickpeas, rinsed and drained
1/4 cup raisins
1/4 cup chopped fresh mint leaves
2 tablespoons olive oil
Juice of 1 lemon