Vegetable Chicken Fingers for Babies and Toddlers Recipe
This Vegetable Chicken Fingers recipe offers a nutritious twist on classic chicken fingers, incorporating finely shredded vegetables like zucchini and carrots along with wholesome quinoa. Perfectly sized for babies and toddlers, these chicken fingers introduce new textures and flavors, making them a healthy and delicious lunch option.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 20 finger-sized pieces
- Category: Lunch
- Method: Baking
- Cuisine: American
Ingredients
Main Ingredients
- 1 lb ground chicken
- 1/3 cup shredded carrots (about 1 medium carrot)
- 1/3 cup shredded zucchini (about 1/2 or 1 small zucchini)
- 1/3 cup cooked quinoa
- 2 cloves garlic
- 1/2 small yellow onion
- 1/2 tsp dried parsley
- 1/2 tsp paprika
- Salt and pepper to taste
Optional
- Breadcrumbs for coating (optional)
- Avocado oil or olive oil cooking spray for baking
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with cooking spray to prevent sticking.
- Cook Quinoa: Prepare 1/3 cup of cooked quinoa according to the package instructions, then set aside to cool.
- Prepare Vegetables: Using a food processor, finely shred or chop the zucchini, carrots, onion, and garlic until they have small, uniform pieces to ensure even mixing and cooking.
- Mix Ingredients: In a large mixing bowl, combine the ground chicken, shredded vegetables, cooked quinoa, garlic, onion, dried parsley, paprika, salt, and pepper. Mix thoroughly until all ingredients are evenly incorporated.
- Shape Chicken Fingers: Take small portions of the mixture and shape into finger-sized pieces about 2-3 inches long. If the mixture is sticky, lightly coat your palms with cooking oil. Optionally, roll each piece in breadcrumbs for an extra crispy coating.
- Arrange on Baking Sheet: Place the chicken fingers on the prepared baking sheet, spacing them apart to allow for even cooking. Lightly spray the surface of the fingers with avocado or olive oil cooking spray.
- Bake: Bake in the preheated oven for 15-20 minutes, or until the chicken is fully cooked, and the exterior is golden and crispy.
- Cool and Serve: Remove from the oven and let cool slightly. Serve with your child’s favorite dipping sauce such as ketchup, BBQ sauce, or a creamy yogurt dip.
Notes
- To make these chicken fingers in an air fryer, preheat the air fryer to 400°F (200°C).
- Place the chicken fingers in a single layer in the air fryer basket, ensuring they are not overcrowded for even cooking.
- Cook for 10-12 minutes, flipping halfway through, until golden brown, crispy, and cooked through.
- Breadcrumb coating is optional but adds extra crispiness if desired.
- This recipe is an excellent way to introduce vegetables and new flavors to babies and toddlers while keeping meals healthy and tasty.
