CHICKEN WITH ROOT VEGETABLES
Steps:
- 1. Cook carrots and parsnips in small amount of water or steam them. 2. Lower heat and add chicken and cook about 2 minutes, or until chicken has reached 165°F. 3. Puree vegetables and chicken using cooking liquid and additional liquid as needed. Nutrient analysis per 1/4 heaping cup Vitamin B6 60% Niacin 50% Zinc, folate, and potassium 30% Vitamin B12 20%
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