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Vegetable Chicken Fingers for Babies and Toddlers Recipe

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4.4 from 7 reviews

These Vegetable Chicken Fingers are a nutritious and delicious homemade recipe perfect for babies and toddlers. Made with ground chicken, finely shredded carrots and zucchini, cooked quinoa, and gentle seasonings, these chicken fingers are baked to golden perfection, offering a tender and flavorful finger food option for little ones.

  • Total Time: 35 minutes
  • Yield: Approximately 12 chicken fingers

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
  • Breadcrumbs for coating (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper or lightly greasing it with cooking spray.
  2. Cook Quinoa: Follow package instructions to cook the quinoa, set aside to cool slightly.
  3. Shred Vegetables: In a food processor, finely shred or chop the zucchini, carrots, onion, and garlic until they become small, uniform pieces for even texture in the chicken fingers.
  4. Combine Ingredients: In a large mixing bowl, combine the ground chicken, shredded vegetables, cooked quinoa, garlic, onion powder, dried parsley, paprika, salt, and pepper. Mix thoroughly until all the ingredients are well incorporated.
  5. Shape Chicken Fingers: Take small portions of the mixture and shape them into finger-sized pieces about 2-3 inches long. If the mixture is sticky or delicate, lightly coat your hands with cooking oil to make shaping easier. Optionally, roll each piece in breadcrumbs for a crispier texture.
  6. Arrange and Bake: Place the shaped chicken fingers on the prepared baking sheet, spacing them evenly. Lightly spray the tops with avocado or olive oil. Bake in the preheated oven for 15-20 minutes, or until fully cooked through and golden brown on the outside.
  7. Cool and Serve: Remove from the oven and allow the chicken fingers to cool slightly before serving. Pair with your child’s favorite dipping sauce such as ketchup, BBQ sauce, or a creamy yogurt dip.

Notes

  • Make sure to finely chop or shred the vegetables to ensure the chicken fingers are easy to chew and toddler-friendly.
  • Adjust seasoning by omitting salt if preparing for very young babies.
  • Breadcrumbs are optional but add a nice crispy texture; you can also use gluten-free breadcrumbs if needed.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.
  • Reheat gently to keep chicken fingers moist and tender.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Low Salt

Find it online: https://recipeteach.com/vegetable-chicken-fingers-for-babies-and-toddlers-recipe/