- 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
Step by step
30 minsTime total
Preheat oven to 350℉
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.
Remove the baking sheet from the fridge, and discard the plastic wrap. Bake for 25 minutes on the middle rack.
Chop into bite sized pieces before serving.
Leftover cooked pesto chicken balls can be frozen for up to three months
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