Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
- Cook the chicken breast until no pink remains. Let it cool slightly, then shred it finely using two forks or a food processor. Aim for small, manageable pieces.1 pound Boneless, Skinless Chicken Breast
- Boil or steam the sweet potato until fork-tender. Once cooled, mash it thoroughly with a fork or potato masher until smooth and free of lumps.2 cups Cooked Sweet Potato
- In a large mixing bowl, combine the shredded chicken, mashed sweet potato, uncooked rolled oats, unsweetened applesauce, and lightly beaten eggs. Mix everything together until well combined and a cohesive dough forms. The mixture should be thick and slightly sticky.1 pound Boneless, Skinless Chicken Breast, 2 cups Cooked Sweet Potato, 1 cup Rolled Oats, 1/2 cup Unsweetened Applesauce, 2 large Eggs
- Using your hands, roll small portions of the mixture into bite-sized balls, or press them into small patties. You can also use a small cookie scoop for uniformity. Aim for treats that are roughly 1-1.5 inches in diameter.
- Place the formed treats onto the prepared baking sheet, leaving a little space between each one. Bake for 20-25 minutes, or until the edges are lightly golden brown and firm to the touch. They should feel solid but not hard.
- Once baked, remove the treats from the oven and let them cool completely on a wire rack. This is crucial to prevent any spoilage and ensure they are safe for consumption.
Notes
Store in an airtight container in the refrigerator for up to 5-7 days. Can be frozen for up to 2-3 months.
