1. Prepare all ingredients by rinsing the chicken, kale, quinoa, and sweet potato.
2. Boil the chicken in water until it is fully cooked, then cut it into soft, finger-sized strips suitable for baby-led weaning.
3. Peel and cut the sweet potato into small, wedge-shaped pieces and steam until tender.
4. Rinse the quinoa thoroughly and cook it in boiling water until it becomes soft and fluffy.
5. Remove the kale leaves from their tough stems, tear them into manageable pieces, and lightly steam until tender.
6. Allow all ingredients to cool to a safe temperature before arranging them on a plate for self-feeding.

Summary

This baby-friendly lunch recipe for infants aged 4-10 months offers a balanced mix of protein, leafy greens, grains, and root vegetables, prepared without any additional seasonings.

Storing Options

Store any leftovers in an airtight container in the refrigerator for up to 24 hours. Reheat gently and ensure the food is cooled before serving again.

Potential Allergies

Introduce each ingredient separately to monitor for any allergic reactions, particularly with chicken and leafy greens. Consult a pediatrician if you have any concerns.

Side Effects

Ensure all pieces are soft and appropriately sized to prevent choking. Always test the temperature and texture before serving to your baby.