20+ Tasty And Healthy Chicken Recipes For Kids

Chicken is a versatile food that’s easy to cook and customize. There are several healthy chicken recipes for kids to provide high-quality, lean protein and several vital nutrients, such as selenium, vitamin B12, omega-3 fatty acids, and zinc (1) (2). Chicken is also low in saturated fat when compared to red meat. Read this post to explore some easy-to-make, kid-friendly chicken recipes to make preparations that your child can enjoy across meals.

Tasty And Healthy Chicken Recipes For Children

Here are some flavorful chicken recipes you can serve your child for breakfast, lunch, and dinner.

Breakfast chicken recipes

1. Chicken pot pie

You will need:

• 2 (9-inch) unbaked pie crusts
• 1 cup green peas (frozen)
• 1 cup low-sodium chicken broth
• ⅔ cup milk
• ½ pound skinless, boneless chicken breast (halved and cubed)
• ½ cup carrots (sliced)
• ½ cup celery (sliced)
• ⅓ cup unsalted butter
• ⅓ cup red onion (chopped)
• ⅓ cup all-purpose flour
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp celery seed

How to make:

1. Preheat oven to 425°F (218°C). Grease a pie pan with some butter or oil and set it aside.
2. Combine chicken, carrots, peas, and celery in a saucepan over medium heat. Add water to cover and boil for 15 minutes. Remove from the heat, drain, and set aside.
3. Melt butter in a saucepan over medium heat and cook onions until soft and translucent. Stir in flour, salt, pepper, and celery seed.
4. After cooking the mixture for a few seconds, slowly stir in chicken broth and milk. Lower the flame and let the mixture simmer until thick. Remove from the heat and set aside.
5. Put the pie crust in a greased pie pan, pressing it lightly to stick to the bottom. Place the chicken mixture in the bottom pie crust. Pour hot liquid mixture over.
6. Cover with another pie crust, seal the edges, and cut away excess dough. Make several small slits on the top to allow steam to escape.
7. Put the pie pan into the oven and bake for about 30 to 35 minutes until the pie turns golden brown and the filling is bubbly.
8. Put the pan out of the oven and place it on a wire rack for ten minutes to cool before serving.

2. Chicken and carrot cups

You will need:

• 1 cup carrot (grated)
• ½ cup ground chicken (cooked)
• ⅓ cup almond flour
• ⅓ cup parmesan or shredded cheddar (grated)
• 1 garlic clove (minced)
• 1 egg (lightly beaten)
• 1tbsp fresh parsley (chopped)
• 1tbsp pumpkin seeds (toasted)
• Salt and pepper, to taste

How to make:

1. Preheat the oven to 400°F (204°C). Line a six or eight-cup muffin tin with paper liners and set it aside.
2. Combine grated carrot, minced garlic, almond flour, cheese, parsley, egg, and chicken in a bowl. Season with salt and pepper; mix well until everything looks well combined.
3. Fill the muffin tin with the chicken mixture and sprinkle over pumpkin seeds. Put the tin into the oven and bake for about 20 minutes until each muffin turns golden brown and crisp.
4. Serve hot with homemade salsa, guacamole, or any other healthy dip of choice.

3. Chicken taquitos

You will need:

• 1lb. chicken breast (poached and shredded)
• 2 cups mozzarella (shredded)
• 2 cups iceberg lettuce (shredded)
• 1 cup sour cream
• 1 cup guacamole (homemade)
• 1tbsp taco seasoning
• 10 corn tortillas
• Canola oil
• Toothpicks

How to make: 

1. Wrap the tortillas in butter paper (parchment paper) and microwave them for a minute.
2. Meanwhile, combine taco seasoning, shredded chicken breast, and mozzarella in a bowl.
3. Take one tortilla at a time and place one-third cup of chicken filling in the center of the tortilla. Tightly wrap the tortilla around the filling and seam its edge closed using a toothpick. Repeat the process with the remaining tortillas.
4. Heat a tablespoon of canola oil in a skillet over medium heat until oil begins bubbling.
5. In small batches, pan-fry the taquitos until light brown on all sides. Transfer the taquitos to a serving plate.
6. Before serving, top the taquitos with shredded lettuce, sour cream, and guacamole. Then, enjoy this delectable breakfast dish with a glass of homemade, low-sugar mint and thyme lemonade.

4. Chicken and veggie quiche

You will need:

• 1 9-inch pie shell/crust (unbaked)
• 3 eggs
• 8oz. fresh spinach or frozen spinach (thawed and drained)
• 1 cup chicken (cooked or leftover)
• 1 cup green peas and corn
• 1 cup cheddar cheese (shredded)
• ½ cup tomato (sliced)
• ½ cup red onion (chopped)
• ¾ cup low-fat milk
• ¾ cup low-fat mayonnaise
• 1tbsp dried oregano flakes
• Salt and pepper, to taste

How to make:

1. Put the pie crust in a pie pan and sprinkle it over with one-fourth cup of cheddar. Set aside.
2. Combine cooked chicken, onion, half a cup of spinach, and the remaining cheddar in a bowl. Mix everything well.
3. Evenly spread the chicken mixture into the pie crust and set it aside. Add milk, eggs, salt, pepper, oregano flakes, and mayonnaise in another bowl and whisk.
4. Pour this mixture over the pie mixture and put the pie into the oven. Bake at 350°F (177°C) for 45 minutes until the crust looks golden brown and crisp.
5. Once done, place the pie pan aside to cool for 15 minutes. Then, slice and serve the quiche with fresh, unstrained orange juice and homemade dip.

5. Chicken and egg hash with toast

You will need:

• 1lb. boneless skinless chicken breasts (cubed)
• 2 bacon strips (diced)
• 2 garlic cloves (minced)
• 1 red onion (chopped)
• 1 potato (peeled and diced)
• ¼ cup frozen peas (thawed)
• ½ cup frozen corn (thawed)
• 2tbsp fresh parsley (minced)
• 1tbsp canola oil
• ¾ tsp salt
• ⅛ tsp black pepper powder
• 2 eggs
• Chopped chives (for garnishing, optional)

How to make:

1. Put a skillet on medium flame and cook bacon until crisp. Once done, transfer the bacon to a paper towel-lined plate and sauté onion in the skillet until tender.
2. Add garlic and cook the mixture for a minute. Stir in chicken, potatoes, and oil.
3. Lid the skillet and let the chicken cook for about ten minutes until it’s no longer pink.
4. Stir in the peas, corn, parsley, salt, and black pepper. Make two wells in the hash and break one egg into each well.
5. Cover the skillet again and cook over low flame for about eight to ten minutes until eggs set.
6. Transfer the dish to a plate, sprinkle with bacon and chives. Serve hot with toasted seeded wholemeal bread.

6. Chicken sandwich

You will need:

• 2 wholemeal bread
• 1 cup chicken (cooked and shredded)
• ½ cup capsicum (chopped)
• ½ cup red onion (chopped)
• ¼ cup tomatoes (thinly sliced)
• ¼ cup lettuce (chopped)
• 1tbsp olive oil
• 2tsp low-fat mayonnaise
• 1tsp black pepper powder
• 1tsp dried herbs mix
• Salt, to taste

How to make: 

1. Combine chicken, pepper, and mayonnaise in a bowl. Mix well until the mixture looks well combined.
2. Spread the mixture on the toasted bread slices and set the slices aside on a plate.
3. Heat olive oil in a saucepan over medium heat. Sauté onions until they turn translucent. Stir in dried herbs mix, salt, capsicum, and tomatoes, and cook until the veggies are tender.
4. Layer one bread slice with chopped lettuce, topped with veggie mixture. Put the other bread slice on top, press gently, and the sandwich is ready to savor!

7. Chicken egg wrap

You will need:

• 2 corn tortillas
• 2 eggs
• 3-4 lettuce leaves
• 1 chicken breast (grilled and stripped)
• 50g cheese sauce
• 2tbsps unsalted butter
• 1tsp dried herbs mix
• 1tsp olive oil
• Salt and black pepper powder, to taste

How to make:

1. Heat olive oil in a skillet over medium heat. Meanwhile, whisk eggs with salt and pepper and pour them into the skillet to make two thick omelets one after the other.
2. Put one omelet on each tortilla and layer it with lettuce, dried herbs mix, cheese sauce, and chicken. Roll up the tortillas and place them on the skillet.
3. Put butter on the sides of the tortillas and cook them on medium heat until they turn golden brown and crisp on all sides.
4. Transfer the tortillas to a plate and serve with tomato ketchup or a dip of choice.

Lunch chicken recipes

8. BBQ chicken sliders

You will need:

• 2 seeded slider buns (split)
• 1 chicken (cooked and shredded)
• ¼ cup BBQ sauce
• ½ cup mozzarella (grated)
• ⅛ cup smoked gouda (grated)
• ¼ red onion (thinly sliced)
• 2tbsps unsalted butter
• 1tbsp fresh cilantro leaves (roughly chopped)
• Fresh ground black pepper, to taste

How to make:

1. Preheat the oven to 350°F (177°C). Line a baking dish with parchment paper and spray with cooking spray.
2. Place the bottoms of slider buns in the baking dish and set the dish aside.
3. In a small bowl, combine chicken with half a cup of BBQ sauce. Mix well until the chicken is completely coated.
4. Spread the chicken evenly on the buns and top with the remaining BBQ sauce.
5. Sprinkle over mozzarella, red onion, gouda, and cilantro. Season with pepper and place the top buns to cover the sliders.
6. Cover the baking dish with foil and put the dish into the oven, and bake for about 15 minutes.
7. Meanwhile, melt the butter in a saucepan over medium-low heat. Add the remaining cilantro and set the saucepan aside. Turn off the heat.
8. Remove foil from the baking pan and brush each bun with butter-cilantro mixture. Return the baking dish into the oven and bake, uncovered, for another ten minutes, until sliders turn golden on the top. Serve immediately.

9. Chicken fajita

You will need:

• 400g chicken breasts
• ½ cup extra virgin olive oil
• ¼ cup lime juice
• 2 yellow onions (sliced)
• 2 red bell pepper (sliced)
• 1 green bell pepper (sliced)
• 1 yellow pepper (sliced)
• 2tsp cumin powder
• 1tsp chili flakes
• Kosher salt, to taste
• Black pepper powder, to taste

How to make:

1. Add chicken, two tablespoons of olive oil, lemon juice, chili flakes, and cumin powder to a baking pan. Season with salt and marinate the mixture for 30 minutes.
2. After 30 minutes, heat two tablespoons of olive oil in a skillet over medium heat. Place the chicken breasts on the skillet and cook it, occasionally flipping the sides. Then, transfer the chicken to a plate.
3. In the same pan, add all the veggies and season them with salt and pepper. Stir in chicken and cook the mixture for four to five minutes.
4. Serve fajita with toasted tortillas and homemade dill and cheese sauce or peanut sauce.

10. Chessy chicken burrito bowl

You will need:

• 1 cup long-grain white rice
• 1½ cups low-sodium chicken broth
• 1 cup frozen sweet corn
• ¼ cup chopped cilantro, green onions, and avocado (for topping)
• 12oz. can black beans (drained and rinsed)
• 8oz. can diced tomatoes with green chilis (undrained)
• 6oz. Mexican cheese blend (divided)
• 2 small chicken breasts (cut into bite-sized pieces)
• 2tbsps homemade taco seasoning

How to make:

1. Put a large skillet on medium heat. Add rice, chicken broth, and canned tomatoes with juices and mix well. Turn up the heat to high to bring the mixture to a boil.
2. Add chicken, black beans, sweet corn, and taco seasoning. Mix well and let the mixture simmer. Place a lid on top and turn down the heat just below medium. Simmer the mixture for 15-20 minutes until rice is tender.
3. After 20 minutes, remove the skillet from heat and stir in half of the cheese. Top with remaining cheese and cook the mixture covered for five minutes.
4. Once done, garnish with toppings and serve.

11. Chicken casserole

You will need:

• 500g chicken (skin removed and cut into pieces)
• 1 (400g) can tomatoes (chopped)
• 150ml low-salt chicken stock
• 75ml apple cider vinegar
• 3 garlic cloves (minced)
• 1 onion (diced)
• 1tbsp rapeseed oil
• ½ tsp dried herbs mix
• Black pepper powder, to taste

How to make:

1. Preheat the oven to 302°F (150°C).
2. Heat oil in a saucepan and cook onion and minced cloves for five minutes over medium heat.
3. Stir in canned tomatoes, dried herbs, apple cider vinegar, and chicken stock. Mix well and bring the mixture to a simmer until the sauce reduces.
4. Add the chicken pieces to the sauce and cook for five minutes. Turn off the heat and transfer the mixture to a casserole dish.
5. Bake the casserole covered for about 50 minutes. Serve with baked potatoes or wholegrain bread and green beans for a sumptuous lunch meal.

12.  Chicken stuffed peppers

You will need:

• 250g pouch sun-dried tomato basmati rice
• 200g roasted chicken (shredded)
• 150g chestnut mushrooms (sliced)
• 50g California walnut pieces (roughly chopped)
• ½ x 25g pack parsley (chopped)
• 4 red peppers (tops and seeds removed)
• 1tbsp olive oil
• 1tsp dried herbs mix
• Salt and pepper, to taste

How to make:

1. Preheat the oven to 392°F (200°C).
2. Heat olive oil in a frying pan over medium heat. Fry mushrooms for three to four minutes until they shrink.
3. Add rice, walnuts, herbs mix, and chicken shreds. Mix well and fry the mixture for about two to three minutes.
4. Season the mixture with salt and pepper. Mix well and stir in parsley with two to three tablespoons of water.
5. Place the peppers in a roasting tin with the base filled with three tablespoons of water. Spoon the rice mixture into the pepper shells and put the roasting tin into the oven.
6. Bake the peppers for 30 minutes until the peppers are just softened. Serve with a fresh leafy salad of choice.

13. Pasta with grilled chicken

You will need:

• 1lb. bucatini or other long pasta (cooked)
• 1 (5oz.) bag baby spinach
• 4 boneless, skinless chicken breasts
• 3 garlic cloves (minced)
• ½ cup Parmesan cheese (grated)
• ⅓ cup heavy cream
• 2tbsps Dijon mustard
• 2tbsps extra-virgin olive oil (divided)
• Kosher salt and freshly ground black pepper, to taste

How to make:

1. Set the grill to high heat. Meanwhile, whisk mustard sauce with two tablespoons of olive oil in a bowl. Brush the chicken with this mixture; season with salt and pepper.
2. Grill the chicken for 10 to 12 minutes until cooked through, turning whenever needed.
3. Transfer the chicken to a cutting board and set it aside to rest for ten minutes. Once the chicken cools, thinly slice it using a sharp knife and set it aside.
4. Heat the remaining oil in a skillet over medium heat. As the oil warms, add garlic and sauté for about a minute until it gets fragrant.
5. Add heavy cream and cheese, and season with salt and pepper. Mix well to form a smooth sauce.
6. Next, add pasta, chicken, and spinach and cook the mixture until the spinach wilts. Serve immediately with homemade, mint lemonade or any other healthy drink of choice.

14. Baked chicken quesadilla

You will need:

• 2 cups rotisserie chicken (shredded)
• 1 cup Mexican cheese (shredded)
• ½ cup olives (roughly chopped)
• 6 (8-inch) flour tortillas
• 2tbsps olive oil
• 1tbsp chili powder

How to make:

1. Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper and spray it with cooking spray.
2. Meanwhile, combine chicken, olives, chili powder, and cheese in a large bowl.
3. Brush a tortilla with olive oil and place it on a cutting board oil side down. Put one-eighth of the chicken-cheese mixture over half of the tortilla and flip the bare side over the filling.
4. Place the tortilla on the baking sheet and repeat the process with the remaining tortillas. Put all the tortillas on the baking sheet and bake the quesadillas for five minutes on each side until the top turns brown and crispy.
5. Remove the quesadillas from the oven and set them aside on a cutting board for two minutes.  Cut each quesadilla into three wedges and serve hot with guacamole, salsa, sour cream, and lime wedges.

Dinner chicken recipes

15. Chicken fried rice

You will need:

• 350g chicken (cooked and shredded)
• 4 cups mixed vegetables (frozen)
• 1 cup brown rice (cooked)
• 4 eggs (lightly beaten)
• 2-3 garlic cloves (finely chopped)
• 1 red onion (chopped)
• 3tbsps low-sodium soy sauce
• 3tbsps olive oil
• 2tsp ginger (crushed or finely chopped)

How to make:

1. Heat half of the oil in a wok over medium-high heat.
2. Add eggs and cook until they are lightly scrambled. Remove the scrambled eggs, roughly chop, and set aside.
3. Add the remaining oil in the wok and sauté onion, garlic, and ginger until the mixture turns aromatic and lightly brown.
4. Stir in chicken and cook for ten minutes. Add mixed vegetables and cook the mixture for an additional five minutes.
5. Lastly, add cooked rice, scrambled eggs, and soy sauce. Mix thoroughly and season with black pepper.
6. Transfer the rice to a bowl and serve warm with kid-friendly drinks of choice.

16. Lemon and herb chicken with chickpeas

You will need:

• 2 skinless chicken breasts
• 100ml low-sodium chicken stock
• 1 cup chickpeas (drained and rinsed)
• 4 spring onions (chopped)
• 1 lemon (juiced and rind grated)
• 1 garlic clove (crushed)
• 3tbsps mixed fresh herbs (oregano, rosemary, and thyme; chopped)
• 2tbsps light crème fraiche
• 1tbsp rapeseed oil
• 1tsp black mustard seeds
• 1tsp cumin seeds
• ¼ tsp turmeric
• Black pepper powder, to taste

How to make:

1. In a bowl, combine half of the oil with lemon rind, lemon juice, garlic, and turmeric. Add chicken breast and let it marinate for at least 30 minutes.
2. Heat the remaining oil in a saucepan over medium heat. Add cumin and mustard seeds and cook them for one minute.
3. Drain the chicken breast (reserving the marinade) and add it to the saucepan. Cook the chicken until it turns brown on all sides.
4. Now, add the marinade to the saucepan and let the mixture simmer for about ten minutes until the chicken is cooked through.
5. Add chickpeas, spring onions, chopped herbs, and crème fraiche. Cover the pan and cook the mixture for an additional two to three minutes.
6. Serve warm and enjoy a sumptuous meal with family!

17. Slow-cooked chicken with beans

You will need:

• 1lb. ground, skinless chicken breast
• 1 can no-salt diced tomato (undrained)
• 1 can no-salt black beans (rinsed and drained)
• 1 can no-salt tomato sauce
• 1 cup whole kernel corn (frozen)
• 4 garlic cloves (minced)
• 1tbsp cumin
• 1tbsp chili powder
• 2tsp ground coriander
• 2tsp dried oregano (crumbled)
• ½ tsp red pepper flakes (crushed)

How to make: 

1. Stir together all the ingredients in a large bowl. Divide the mixture between two or more resealable plastic freezer bags and freeze them overnight. Thaw the bags overnight in the refrigerator before use.
2. Pour the contents into a slow cooker and cook, covered, on low heat for six to eight hours until the beans are tender and the chicken is no longer pink.
3. Serve warm or at room temperature and enjoy.

18. Lemon chicken and cinnamon glazed root vegetables

You will need:

For cinnamon glazed root vegetables

• 1 small sweet potato (peeled and cut into one-inch cubes)
• ½ cup baby carrots (cut into one-inch pieces)
• 1 turnip (cut into one-inch cubes)
• 1tbsp extra virgin olive oil
• 1tbsp light tub margarine
• 1tsp brown sugar
• ½ tsp cinnamon

For the lemon chicken

• 4 boneless, skinless chicken breasts (all visible fat removed, chicken pounded to one-inch thickness)
• 1 lemon
• ¼ tsp black pepper powder
• ½ tsp dried parsley
• ½ tsp dried oregano
• Cooking spray

How to make:

1. Preheat the oven to 400°F (204°C).
2. Combine all the vegetables in a bowl and toss olive oil to coat them. Spread these vegetables on a baking sheet and bake them for 20 minutes.
3. Stir vegetables and bake them for an additional 20 minutes until they are tender and lightly browned.
4. Return the baked vegetables to the mixing bowl and add margarine, cinnamon, and brown sugar. Toss everything well until margarine is melted and vegetables get an even coat of cinnamon and sugar. Set the bowl aside.
5. Spray a large skillet with cooking spray and place it over medium heat. Add chicken and squeeze the juice of half of the lemon over the chicken.
6. Sprinkle pepper, parsley, and oregano over the chicken. Mix well and cook for five to ten minutes on each side.
7. Serve the chicken with root vegetables and enjoy this irresistible meal for dinner.

19. Chicken noodle soup

You will need:

• 1½ cups egg noodles
• 6 cups low-sodium chicken broth
• 1½ cups cooked chicken (diced)
• 1 cup yellow onion (chopped)
• 1 cup celery (chopped)
• ¼ cup water
• ⅓ cup corn starch
• 1tbsp vegetable oil
• 1tsp poultry seasoning
• Salt, to taste

How to make:

1. Heat salt and water in a large bowl over medium-high heat. Add oil and egg noodles and let the mixture boil for around eight minutes. Once the noodles are cooked, drain the water and set the noodles aside in a bowl.
2. Combine the broth, poultry seasoning, and salt in a saucepan and heat the mixture on medium heat. Once it starts boiling, stir in the onion and celery. Cover the saucepan with a lid and let the mixture simmer for 15 minutes on low heat.
3. Mix corn starch with water in a small bowl until it fully dissolves. Add the mixture to the soup gradually, while stirring constantly.
4. Stir in the noodles and cook the soup for about two minutes. Once done, serve the soup warm with a cheese toast, toasted wholemeal baguette slice, or thin crackers.

20. Baked chicken meatballs with pesto pasta

You will need:

For chicken meatballs

• 1lb. ground chicken
• 1lb. bucatini (cooked)
• 1 cup parmesan cheese (finely grated)
• 1 cup breadcrumbs
• 1 egg (beaten)
• 1tbsp dried fennel seed
• 2 garlic cloves (minced)
• Salt, to taste

For broccoli pesto

• 4 garlic cloves
• 1 head of broccoli (roughly chopped)
• ½ cup fresh basil
• ½ cup parmesan cheese (grated)
• ¼ cup extra virgin olive oil
• Salt, to taste

How to make:

1. Preheat the oven to 400°F (204°C). Toss chopped broccoli florets in a bowl with salt and olive oil.
2. Transfer the florets to a baking sheet and roast them in the oven for about 30 minutes, until their edges begin to crisp and the inside of the broccoli is tender.
3. Once done, blend the broccoli with the remaining ingredients using a blender until you get a sauce with semi-thick consistency. Pour the sauce into a bowl and set it aside.
4. Preheat the oven to 450°F (232°C). Grease a baking sheet with olive oil and set it aside.
5. Meanwhile, combine ground chicken, salt, eggs, fennel, grated parmesan cheese, garlic, and bread crumbs in a bowl using your hands.
6. Roll two tablespoons of this mix into a meatball and put it on a baking sheet. Repeat the process with the remaining meatball mixture and put all the meatballs on the baking sheet.
7. Put the baking sheet into the oven and roast the meatballs for 15 minutes on the middle rack. Raise the heat to 500°F and brush the meatballs with olive oil. Cook for another five minutes.
8. Put the pasta on a plate and top it with the meatballs and pesto sauce. Serve and enjoy hot.

21. Oats-crusted chicken fingers with mustard sauce

You will need:

• 1½ lb. skinless, boneless chicken breast tenders
• 1 cup quick-cooking oats
• ¾ cup whole-wheat Panko breadcrumbs
• 1½ tsp sodium-free Italian seasoning blend
• 2tbsps water
• 1tsp garlic powder
• ⅛ tsp salt
• ¼ tsp ground black pepper
• 2 egg whites

How to make:

1. Preheat the oven to 450°F (232°C).
2. Blend oats, Italian seasoning, garlic powder, salt, and pepper into a smooth powder using a blender. Transfer the mixture to a zip-locked bag with breadcrumbs. Gently shake to combine and set aside.
3. Add egg whites and water to a bowl. Whisk together with a fork to combine.
4. One by one, dip chicken tenders first in the oat mixture, second in the egg white mixture, and, lastly, again in the oats mixture, ensuring all the sides have coated evenly.
5. Place the coated tenders on the baking sheet and bake for 20 minutes, until the crust is golden and crunchy and the chicken is cooked through.
6. Remove chicken tenders from the oven and let them cool. Serve immediately with the homemade mustard sauce.

Chicken offers high-quality, lean protein and other nutrients, such as selenium and zinc. You can use these healthy chicken recipes for children to prepare delectable chicken preparations for breakfast, lunch, and dinner. The recipes we have shared are flavorful and may even help picky eaters eat their meals with no fuss.

References:

MomJunction’s articles are written after analyzing the research works of expert authors and institutions. Our references consist of resources established by authorities in their respective fields. You can learn more about the authenticity of the information we present in our editorial policy.

The following two tabs change content below.Swati Patwal is a clinical nutritionist and toddler mom with over eight years of experience in diverse fields of nutrition. She started her career as a CSR project coordinator for a healthy eating and active lifestyle project catering to school children. Then she worked as a nutrition faculty and clinical nutrition coach in different organizations. Her interest in scientific writing… more

Read More

View source article.