This Chicken Ratatouille is a baby-friendly take on the classic French vegetable dish. Packed with colorful vegetables, tender chicken, and hearty quinoa, it’s a balanced meal full of flavor and nourishing ingredients — all easily prepared with your Babycook.
Ingredients
- ¼ cup zucchini, cubed
- ¼ cup summer squash, cubed
- ¼ cup red onion, cubed
- ¼ cup red bell pepper, cubed
- ¼ cup eggplant, cubed
- 2 oz chicken breast, cubed
- 1 teaspoon tomato paste
- 1 basil leaf, chopped
- ½ teaspoon fresh thyme, chopped
- Pinch of salt (optional depending on age)
- Pinch of garlic powder
- 1 teaspoon olive oil
- ¼ cup cooked quinoa
Serve with...
- ½ cup plum tomato sauce, warmed
Instructions
-
Prep the vegetables
Cube the zucchini, summer squash, red onion, red bell pepper, and eggplant into small, even pieces. -
Steam the vegetables
Place the vegetables in the steaming basket.
Fill the Babycook water reservoir to Level 2 and run one full steam cycle. - Once cooked, transfer the vegetables to a bowl and set aside.
-
Season the chicken
Rub the cubed chicken breast with the tomato paste, chopped basil, thyme, garlic powder, and a pinch of salt if using. -
Steam the chicken
Place the seasoned chicken in the steaming basket.
Fill the Babycook water reservoir to Level 3 and run one steam cycle until fully cooked. -
Combine the dish
Add the cooked chicken to the bowl with the vegetables. Stir in the olive oil and cooked quinoa. -
Finish with sauce
Toss everything gently with warmed plum tomato sauce until evenly coated.
Always consult your pediatrician before introducing new foods to baby.
