I started the baby led weaning journey over six months ago, and I wanted to show parents that it isn’t something to fear, but something to enjoy.

I will try to regularly update this page with recipes that E has enjoyed. You’re welcome to share top tips with me too!

Today’s recipe is taken from Slimming World’s Family Feasts On A Budget. Perfect for  healthy and budget-friendly meals. It feeds four people, but something I do is halve the recipe, and then give E approximately a quarter-to a third of my portion. This way I’m not matching my OH for portion size, so I benefit from not over-eating. Also, I find recipes from Slimming World to be very filling.

Garlic and Herb Baked Chicken

Preparation Time: 10 minutes IMG_20171006_182509_555.jpg
Cooking Time: 35 minutes
Serves: 4


  • 4 skinless and boneless chicken breasts, all visible fat removed
  • 2 tbsp all-purpose seasoning
  • 1 large garlic clove, crushed
  • 6 tbsp quark
  • Small handful of chopped fresh parsley
  • Low-calorie cooking spray
  • 2 red onions, peeled and cut into thin wedges
  • 4 strands of cherry tomatoes on the vine
  • 300g dried bulgar wheat
  • 250g baby spinach leaves

Preheat the oven to 200°C/400°F/Gas Mark 6.

Make a lengthways cut in each chicken breast to create a small pocket. Rub the chicken breasts with the all-purpose seasoning.

Mix together the garlic, quark and parsley and use to stuff the pockets in the chicken. (Hint! if you don’t have fresh parsley, then you can used dried parsley. The best ratio for substituting dried for fresh herbs is 1:1.5)

Arrange the breasts on a baking tray sprayed with low-calorie cooking spray. Arrange the onions and tomatoes around the chicken and spray with more low-calorie cooking spray. Roast for 25 minutes until the chicken is cooked through and the tomatoes have roasted.

Meanwhile, put the bulgar wheat into a saucepan and cover with 1.2 litres of cold water.
Bring to the boil, cover and simmer for 12-15 minutes until tender. Drain and stir in the baby spinach leaves, cover with a lid and leave to stand for 5 minutes. Stir well to combine and season to taste.

Serve the chicken with the tomatoes, onions and bulgar wheat. IMG_20171006_184335_691.jpg

E really likes this. She’s a big fan of chicken anyway, and the quark stuffing just adds a new texture. I don’t include the spinach in her wheat as she currently finds it difficult to handle, but I do keep offering it to her separately.

This recipe doesn’t use added salt or sugar/sweeteners which is a bonus, but as it is low fat, I would give her cheese, yoghurt, or bread for her snacks and lunch, to ensure she gets the much needed fat content for a growing baby.


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