1 cup meat from a rotisserie chicken boneless skinless cubed
0.5 cup breast milk
2 cups spinach leaves fresh packed
2 cups sweet potatoes cubed peeled
0.5 cup water
Equipment
food processor
sauce pan
blender
plastic wrap
ziploc bags
ice cube tray
microwave
Directions
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil; place sweet potatoes in steamer, cover, and steam until softened, about 8 minutes.
Add spinach and cook until the sweet potatoes are easily mashed, about 5 minutes more.
Bring a saucepan of lightly salted water to a boil.
Add the cubed chicken and cook uncovered until no longer pink inside, about 10 minutes.
Combine chicken, sweet potatoes, spinach, breast milk, and water in a blender or food processor and blend until creamy.
Spread sweet potato-chicken mixture into an ice cube tray, cover with plastic wrap and freeze until solid, 2 to 3 hours.
Transfer frozen cubes to a resealable plastic bag and store in the freezer.
To serve, heat cubes in the microwave until warm but not hot, about 30 seconds. Stir thoroughly.
