Sunny Chayote & Carrot Chicken Bites

Prep the veggies: Peel the chayotes, remove the tough seeds in the middle, and cut them along with the carrots into long, thin strips or small 1 cm cubes.

Steam the vegetables: In a medium pot, bring the broth (or water) to a gentle boil. Add the chayote and carrots, reduce the heat, cover, and simmer for 8 to 10 minutes until completely fork-tender.

Prepare the protein: While the vegetables are cooking, finely shred the cooked chicken breast so it is easy for little gums to chew and swallow.

Combine the ingredients: Drain the vegetables, but reserve the cooking liquid. Toss the warm vegetables with the finely shredded chicken, olive oil, and a pinch of cumin.

Adapt for your baby: For babies 6-9 months, transfer the mixture to a blender with a splash of the reserved broth and blend into a smooth puree. For toddlers, serve the soft cubes directly on their tray.