Pharmacy Notices
Lunch | Dinner

Pureed Chicken

  • 10 Mins

    Prep Time

  • 5 Mins

    Cook Time

  • 2

    Servings

  • 160 Calories
  • 9g Fat
  • 0g Carbs
  • 20g Protein
  • Instructions & Tools

    Instructions

Ingredients

  • 2 Servings
  • 160 Calories
  • 9g Fat
  • 0g Carbs
  • 20g Protein
  • 15 Mins Total Time
  • ½ lb Ground Chicken
  • ¼ Cup Water
  • Vegetable Broth, amount varies
  • Salt and Pepper, to taste
Recipe Created by Meijer Registered Dietitians, Beth Eggleston and Emily Parsell

Nourishment Note

Instructions

  • 2 Servings
  • 160 Calories
  • 9g Fat
  • 0g Carbs
  • 20g Protein
  • 15 Mins Total Time
  • 1

    Wash Hands Wash hands before preparing recipe.

  • 2

    Cook Chicken In a small skillet, combine the ground chicken and water. Using a wooden spoon, break up the chicken and cook, stirring constantly, until the chicken is opaque, and no pink remains, about 5 minutes. Remove from heat and allow to cool slightly. Wash hands and all surfaces that came in contact with raw chicken.

  • 3

    Drain Chicken Drain the chicken in a fine-mesh sieve set over a bowl, reserving the cooking liquid.

  • 4

    Puree Chicken Transfer the chicken to a food processor or blender and process until finely ground, about one minute. While continuing to process, slowly add the reserved cooking liquid. Add vegetable broth, if more liquid is needed, to reach desired consistency. Season with salt and pepper, to taste.

  • 5

    Wash Dishes Be sure to wash dishes in hot, soapy water, sanitize cooking tools and surfaces, and thoroughly wash hands.

  • 6

    Store Refrigerate in an airtight container for up to two days.

Recipe Created by Meijer Registered Dietitians, Beth Eggleston and Emily Parsell

Allergen Swap

  • NNone

    No allergens for this recipe

Fatigue Buster

  • Make a Large Batch & Freeze

    Make a larger batch and freeze, in an airtight container, for up to one month.

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