Turmeric Peanut Butter Chicken Bowls


Suggested age: 10+ months

By Kristina La Rue, RD, CSSD

Preheat oven to 350 degrees F; line baking sheet with parchment paper. Arrange broccoli on pan and drizzle with olive oil, freshly ground pepper, and salt (if desired); roast for 10 minutes. Set aside. In an electric pressure cooker, such as an Instant Pot, mix coconut milk, turmeric, peanut butter, and salt to taste. Add in red bell pepper and submerge chicken into liquid. Cook on Poultry Setting on high pressure for 15 minutes or until chicken reaches internal temperature of 165 degrees F with meat thermometer. Remove chicken and shred and then mix chicken back into the curry sauce. Serve shredded chicken in a bowl with roasted broccoli and rice.

NIAID recommends introducing peanut foods to infants as early as 4-6 months to help prevent a peanut allergy. Visit www.PreventPeanutAllergies.org for more information. 

Turmeric Bowl information per serving: 

Fat: 15 g
Trans fat: 0g
Cholesterol: 90mg
Carbohydrates: 32g
Protein: 30g
Sodium: 220 mg

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