• 1 tbsp olive oil
  • 2 free-range chicken breast fillets, diced
  • 250 g Spanish paella rice
  • 0.5 tsp ground paprika
  • 750 ml very low-salt chicken stock (eg Kallo)
  • 100 g green beans, trimmed and cut into lengths
  • 100 g frozen peas
  • 4 spring onions, trimmed and thinly sliced
  • 75 g light soft cheese


  1. 1

    Heat the oil in a large frying pan and cook the chicken for 3-4 minutes until it is white all over. Add the paella rice and paprika and stir to combine. Cook for 1 minute.

  2. 2

    Pour in the chicken stock. Stir well and bring to the boil. Simmer for 15 minutes then add the green beans, peas and spring onions. Cook for a further 10 minutes, stirring from time to time until the rice and veg are tender. Stir in the soft cheese until combined.

  3. 3

    For toddlers, leave to cool a little then serve as it is in bowls. They may like a small salad on the side, too.


    Cook's tip: mash coarsely for older babies or purée with a little boiled water for those new to weaning.

Nutritional Details

Each serving provides
  • Energy 2177kj 520kcal 26%
  • Fat 9.0g 13%
  • Saturates 3.0g 15%
  • Sugars 3.2g 4%
  • Salt 0.6g 10%

% of the Reference Intakes

Typical values per 100g: Energy 402kj/96kcal

Each serving provides

63.9g carbohydrate 5.6g fibre 43.0g protein

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