Soft Baked Chicken Thighs with Mediterranean Veg
Succulent, easy-to-chew chicken thighs roasted alongside colorful zucchini and peppers. A nutrient-dense, one-pan meal that provides essential iron and healthy fats for your growing toddler.
Ingredients
- 200 grams Boneless Chicken Thighs
- 1 small Zucchini
- 0.5 piece Red Bell Pepper
- 4 pieces Cherry Tomatoes
- 1 tablespoon Extra Virgin Olive Oil
- 0.5 teaspoon Dried Oregano
- 1 pinch Black Pepper
Instructions
- Preheat your oven to 200°C (400°F).
- Prepare the chicken: Safety Step: Remove the skin and any bone from the chicken thighs. Cut the meat into bite-sized strips or chunks (about 2cm).
- Prepare the vegetables: Slice the zucchini into rounds and then quarters. Cut the bell pepper into small squares. Halve the cherry tomatoes.
- Place the chicken and vegetables on a large baking tray lined with parchment paper.
- Drizzle with extra virgin olive oil and sprinkle with dried oregano and a tiny pinch of black pepper. Use your hands to toss everything together so it's evenly coated.
- Spread everything out in a single layer. This ensures the vegetables roast rather than steam.
- Bake for 20-25 minutes. Safety Step: Check that the chicken is cooked through (white all the way through, no pink) and the vegetables are very soft.
- Remove from the oven and let it rest for 5 minutes. The resting period allows the chicken to retain its juices, making it softer for the toddler.
- Before serving, use a fork to slightly mash the roasted cherry tomatoes into the chicken; the acidity helps soften the meat fibers even further.
- Ensure all pieces are a safe size for your toddler's current chewing ability.
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