Ingredients
Equipment
Method
Preparation
- Measure and cook white rice according to package directions (or use leftover plain cooked rice). Allow to cool slightly.
- Cook chicken breast in simmering water or bake until fully cooked (internal temperature 165°F / 74°C). Let rest, then shred into bite-size pieces.
- Steam or simmer diced carrot until soft; thaw peas if using frozen. Drain any excess liquid from vegetables and pumpkin.
Cooking & Mixing
- In a large mixing bowl combine shredded chicken, cooked rice, pumpkin puree, cooked carrots and peas. Stir gently to combine.
- Add olive oil, a very small pinch of ground ginger and a pinch of turmeric; mix until evenly distributed. If using plain yogurt, fold in 1–2 tablespoons to add creaminess.
Portioning & Cooling
- Portion into appropriate serving sizes for your dog (see portion guidance in Notes). Allow portions to cool to warm or room temperature—no hot food for pets.
- Garnish with finely chopped fresh parsley if desired and mix lightly before serving.
Storage & Serving
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to lukewarm and stir thoroughly; never serve very hot food.
- For longer storage, freeze individual portions in airtight containers or freezer-safe bags for up to 1 month. Thaw overnight in the refrigerator before reheating to lukewarm.
