- ½ chicken breast, cubed
- ¼ cup cooked chickpeas
- 2 tbsp onions, diced
- ¼ cup Gerber® Rice with Carrot & Pumpkin Baby Cereal
- 1 tbsp pesto
This recipe should only be fed to seated, supervised children who are accustomed to solid foods
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5 minsPreparation
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25 minsCooking
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30 minsTime total
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Preheat oven to 350℉
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Add all the ingredients in a food processor, and process until it forms a rough paste. Using 1 tablespoon scoops, form into balls and place on a parchment lined baking sheet. Cover with plastic wrap and refrigerate for 30 minutes.
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Remove the baking sheet from the fridge, and discard the plastic wrap. Bake for 25 minutes on the middle rack.
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Chop into bite sized pieces before serving.
Tip
Leftover cooked pesto chicken balls can be frozen for up to three months
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