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High protein pureed food recipes — silky chicken and sweet potato puree in a floral bowl
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High Protein Pureed Food Recipes

A silky, high-protein pureed chicken and sweet potato bowl designed for soft food and recovery diets, blended and strained until completely lump-free.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Servings: 4 servings
Calories: 220kcal

Ingredients

For the base:

  • 1 lb boneless skinless chicken breast, cut into 1-inch pieces
  • 1 medium sweet potato (about 300g), peeled and cubed
  • 1 cup low-sodium chicken broth, plus more as needed
  • 1/2 cup full-fat cottage cheese
  • 2 tablespoon olive oil
  • 1/4 teaspoon salt, or to taste

Optional add-in:

  • 1 scoop unflavored whey or collagen protein powder

Instructions

  • Add the chicken pieces to a saucepan and cover with the chicken broth. Bring to a gentle simmer over medium heat and cook for 12–15 minutes, until fully cooked through.
  • While the chicken poaches, steam the cubed sweet potato for 10–12 minutes, until fork-tender.
  • Transfer the poached chicken (reserving the poaching broth) and the steamed sweet potato to a blender. Add the cottage cheese and olive oil.
  • Blend on high speed, adding the reserved broth a few tablespoons at a time, starting with about 1 cup total, until completely smooth with no visible flecks.
  • Push the blended mixture through a fine mesh strainer into a bowl, using a rubber spatula to work it through.
  • Whisk in the protein powder, if using, along with salt to taste. Stir until fully dissolved, then serve warm.

Notes

  • Weigh the chicken and sweet potato when possible — volume measurements vary enough to change the final texture noticeably.
  • Add broth gradually and only as needed; it's much easier to thin an overly thick batch than to fix one that's too loose.
  • For a dairy-free version, swap the cottage cheese for canned coconut cream or a dairy-free yogurt, and add an extra half-scoop of protein powder to offset the protein difference.
  • Freezes well for up to 2 months when portioned in a silicone ice cube tray, then transferred to a freezer bag once solid.
  • Refrigerated leftovers keep for up to 3 days; stir or re-blend briefly before serving if any separation has occurred.
  • Reheat gently in short bursts, stirring between each, and add a splash of broth if the texture thickens after refrigeration or freezing.
  • Chicken thighs can replace chicken breast for a slightly richer, smoother result.
  • Skip the salt and protein powder entirely if using this base for baby food.