Vegetable Chicken Fingers for Babies and Toddlers | Eat Well With Lex
Vegetable Chicken Fingers for Babies and Toddlers
10 mins prepServes 20
Vegetable chicken fingers are a healthy twist on traditional chicken fingers. They are made with a medley of nutritious veggies like zucchini and carrots along with wholesome quinoas. Because they are packed with nutritious ingredients, this easy homemade recipe is a great way to introduce textures and flavors to your little one.
0 Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with cooking spray.
1 Cook the quinoa according to the instructions on package.
5 In a food processor, finely shred or chop the zucchini, carrots, onion, and garlic until they are in small, uniform pieces.
2 In a large mixing bowl, combine the ground chicken, shredded zucchini, shredded carrots, cooked quinoa, garlic, onion powder, dried parsley and oregano, paprika, salt (if using), and pepper. Mix everything together until well combined.
3 Take small portions of the mixture and shape them into finger-sized pieces, about 2-3 inches long. f the mixture feels delicate or sticky, lightly coat the palms of your hands with cooking oil to aid in shaping. If desired, you can add breadcrumbs or roll each chicken finger in breadcrumbs for an extra crispy coating.
4 Place the chicken fingers onto the prepared baking sheet, spacing them apart to ensure even cooking. Lightly spray with avocado oil or olive oil. Bake in the preheated oven for 15-20 minutes, or until the chicken is cooked through and the exterior is golden brown and crispy.
6 Once cooked, remove the chicken fingers from the oven and let them cool slightly before serving. Serve your vegetable chicken fingers with your little one's favorite dipping sauce, such as ketchup, BBQ sauce, or a creamy yogurt dip.
