Ingredients:
- 1 lb human-grade chicken breast
- 1 cup finely chopped carrots
- 4 cups water
- 1 cup brown rice (optional)
- 2 tablespoons olive oil
Instructions:
Prepare the Chicken: Cut the chicken breast into bite-sized chunks. Heat a tablespoon of olive oil in a pan over medium heat. Cook the chicken until it’s thoroughly cooked, ensuring no pink remains. Set aside to cool.
Cook the Carrots: In the same pan, add another tablespoon of olive oil if needed. Toss in the finely chopped carrots and sauté them until they soften slightly. Remove from heat and let them cool.
Optional Rice Preparation: If using brown rice, cook it separately according to the package instructions. Once cooked, set aside.
Blending: In a food processor or blender, pulse the cooked chicken and carrots together until they reach a chunky yet manageable consistency. Ensure it’s not too finely blended.
Mixing Ingredients: In a mixing bowl, combine the blended chicken and carrots mixture. If using rice, mix it in now.
Storage: Divide the mixture into portions suitable for your dog’s size and needs. Store them in airtight containers or resealable bags.
Serving: Serve appropriate portions of this delightful dish for your furry friend. Remember to consider your dog’s size and dietary requirements when serving. Storage and Feeding Instructions: Store in the refrigerator for up to three days.
For longer storage, freeze portions and thaw them as needed. Always ensure proper handling and wash hands thoroughly when preparing your pup’s meals.
Note: Before introducing any new food into your dog’s diet, it’s wise to consult with your veterinarian to ensure it aligns with your dog’s nutritional needs and any health considerations they may have.
Remember, dogs have specific dietary needs, and while this recipe is made with human-grade ingredients, it’s essential to make sure that any meal you prepare for your dog is suitable for their health and diet. Adjustments can always be made based on your dog’s preferences and any dietary restrictions they might have.
