Mex chicken with pitta bread recipe
These chicken strips marinated and stir-fried with pepper and onions are a great introduction to spices for your baby. Serve with pitta bread strips. This recipe is great for older members of the family too – simply wrap up the fajita mix in tortillas.
Age: 10 to 12 months
Prep: 15 mins
Cook: 20 mins
Portions: 4
Ingredients
- 1 ¼ red pepper, deseeded
- ½ medium onion, peeled
- ¼tsp paprika
- pinch mild chilli powder
- ½ clove garlic, crushed
- ¼tsp ground cumin
- 1tsp vegetable oil
- 1 large chicken breast fillet
- ¼ large pitta bread
- 1tsp plain full-fat yoghurt
Method
De-seed the pepper and slice. Peel and slice the onion. Slice the chicken into finger strips.
Mix all of the spices with the oil and coat the vegetables, garlic and chicken in a bowl. Cover and leave to marinade in the fridge for 5 minutes.
On a medium heat, cook the chicken and vegetable mixture in a frying pan for 10 to 15 minutes until the chicken is cooked through and the vegetables have softened.
Meanwhile slice the pitta bread into fingers.
Chop or mince the cooked chicken (keeping some pepper strips whole), or slice to serve as a finger food. Serve a quarter on a plate with the cooked pepper strips, strips of pitta bread and spoonful of full-fat yoghurt.
For a vegetarian alternative, swap the chicken for soya pieces or mixed beans.
