Ingredients
Method
- Boil or bake the chicken thighs until fully cooked through. Ensure no pink remains. Let it cool completely.2 pounds Boneless, Skinless Chicken Thighs
- While the chicken cools, cook the brown rice according to package directions. Steam the sweet potato until soft, then mash it thoroughly. Lightly steam or shred the carrots. Cook the peas until tender and mash them slightly.1 cup Cooked Brown Rice, 1 cup Cooked Sweet Potato, 1/2 cup Cooked Peas, 1/4 cup Shredded Carrots
- Once cooled, finely mince the cooked chicken using a knife or a food processor. Aim for a fine, easily digestible texture.2 pounds Boneless, Skinless Chicken Thighs
- In a large mixing bowl, combine the minced chicken, cooked brown rice, mashed sweet potato, mashed peas, and shredded carrots.2 pounds Boneless, Skinless Chicken Thighs, 1 cup Cooked Brown Rice, 1 cup Cooked Sweet Potato, 1/2 cup Cooked Peas, 1/4 cup Shredded Carrots
- Drizzle the olive oil and salmon oil (if using) over the mixture. Stir everything together thoroughly until all ingredients are evenly distributed.1 tablespoon Olive Oil, 1 teaspoon Salmon Oil
- Let the mixture cool completely to room temperature before serving or storing.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. For longer storage, freeze in individual portions for up to 2-3 months.
