Mexican Chicken Puree
Ingredients
- 1 boneless, skinless chicken breast
- 1/4 bell pepper, roughly chopped
- 2 tablespoons grated cheese
- 1 small tomato, chopped
- 1 tablespoon roughly chopped cilantro leaves
- 1/4 cup cooked brown rice
Instructions
- Place chicken in a steamer pot over boiling water. Let steam for 4 minutes.
- Add the bell add continue to steam another 4 minutes or until chicken is cooked through.
- Place all ingredients in a food processor and puree. You can use some of the chicken stock from the steamer pan or the juice from the canned tomatoes to make it smooth.
- Cool and serve.
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