Jump to Recipe Print Recipe“Mom, can we have chicken fingers for dinner?” That simple request brings a joy many parents know all too well, yet I yearned for a healthier twist to appease both taste buds and nutrition goals. Enter my Nutritious Vegetable Chicken Fingers! This recipe creatively blends wholesome veggies like zucchini and carrots with protein-packed quinoa, making them perfect for toddlers and baby-led weaning. They’re not just a delicious alternative; these chicken fingers are incredibly easy to whip up, fitting seamlessly into even the busiest family schedules. Plus, they offer a hidden burst of nutrients, ensuring your little ones are munching on something truly nourishing. Curious about how to make these healthy gems a family favorite? Let’s dive in! Why Choose Vegetable Chicken Fingers? Healthy Twist: These vegetable chicken fingers provide a guilt-free way to satisfy those craving classic finger foods. Nutrient-Packed: With a blend of zucchini, carrots, and quinoa, they’re rich in vitamins and protein, making them ideal for growing toddlers. Easy to Make: Busy parents will appreciate how quickly you can prepare these—perfect for weeknight dinners! Crowd-Pleaser: These tasty bites are a hit among kids and adults alike, and pair fantastically with your favorite dips. Versatile Options: Customize your chicken fingers by adding spinach or using ground turkey for variety. Want more easy recipes? Check out my Garlic Parmesan Chicken or Honey BBQ Chicken. Vegetable Chicken Fingers Ingredients For the Chicken Finger Mixture Ground Chicken – Provides protein; substitute with ground turkey for a leaner option. Shredded Carrots – Adds natural sweetness and vibrant color; use pre-shredded for convenience. Shredded Zucchini – Contributes moisture to keep the fingers tender; replace with finely chopped spinach or yellow squash if desired. Cooked Quinoa – Acts as a nutritious binder, packing in protein and fiber; brown rice can be used as a gluten-free alternative. Garlic – Enhances flavor; fresh cloves are preferred, but garlic powder is a handy substitute. Yellow Onion – Brings depth of flavor; shallots can be used or omitted for sensitive taste buds. Dried Parsley – Elevates taste with herbal notes; fresh parsley or other herbs can also be delightful. Paprika – Adds mild spice and a touch of color; swap for chili powder if you prefer extra heat. For the Coating Breadcrumbs – Optional for a crunchy finish; use gluten-free breadcrumbs if making a gluten-free version. These Vegetable Chicken Fingers are not only an excellent child-friendly dish but packed with hidden nutrients—a sure way to keep your family satisfied and healthy! Step‑by‑Step Instructions for Vegetable Chicken Fingers Step 1: Preheat and Prepare Begin by preheating your oven to 400°F (200°C). While the oven heats, line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup. This step sets the stage for baking your Vegetable Chicken Fingers to golden perfection. Preparing the baking sheet in advance keeps your workflow smooth as you create these nutritious treats. Step 2: Cook Quinoa Next, cook 1 cup of quinoa according to package instructions until it’s fluffy, which usually takes about 15 minutes. Once cooked, set the quinoa aside to cool slightly. This protein-packed grain will act as the binder for your Vegetable Chicken Fingers, adding both texture and nutrition. Remember, a little time spent on the quinoa will go a long way in your preparation. Step 3: Shred Veggies In a food processor, finely shred 1 medium zucchini, 1 medium carrot, and half a yellow onion, along with 2 cloves of garlic. Pulse until you achieve a uniform texture, making sure the vegetables are nicely diced. The shredding may take just a few minutes, and you’ll notice the vibrant colors that will bring life to your Vegetable Chicken Fingers—perfect for enticing hungry little ones! Step 4: Combine Ingredients In a large mixing bowl, combine the ground chicken, your freshly shredded vegetables, and the cooked quinoa. Add in 1 tablespoon of dried parsley, 1 teaspoon paprika, salt, and pepper to taste. Use a fork or your hands to mix everything together until well blended, ensuring each bite of the Vegetable Chicken Fingers packs a flavor punch. This fragrant mixture is what makes these snacks so irresistible! Step 5: Shape the Fingers Lightly coat your hands with a bit of oil to prevent sticking and start shaping the mixture into finger-sized pieces. Aim for uniform sizes that will cook evenly—about 3 inches long works well! This step is where your Vegetable Chicken Fingers come to life. It’s fun and simple, making it a great activity to involve little ones. Step 6: Arrange and Coat Arrange the shaped Vegetable Chicken Fingers on your prepared baking sheet, making sure to space them out adequately. For an extra crunch, optional breadcrumbs can be coated on each finger—lightly pressing them into place to adhere. This little shoutout to texture will add a delightful crispy element once they’re baked! Step 7: Bake to Perfection Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the Vegetable Chicken Fingers turn a beautiful golden brown and are cooked through. Keep an eye on them, as a lovely crisp will indicate they’re ready to come out. The aroma filling your kitchen will surely heighten the anticipation for this healthy meal! Step 8: Serve and Enjoy Once baked, remove the Vegetable Chicken Fingers from the oven and allow them to cool slightly before serving. They are perfect for dipping in ketchup, BBQ sauce, or yogurt-based dips. Watching your toddlers enjoy these nutritious bites will be the highlight of your cooking adventure, making healthy eating a joyous experience for the whole family! What to Serve with Vegetable Chicken Fingers? These delightful bites are just the beginning of a wholesome meal that your family will adore. Creamy Mashed Potatoes: Their buttery smoothness provides a comforting contrast to the crispy chicken fingers, making every bite feel indulgent. Fresh Garden Salad: Crisp greens and vibrant veggies add a refreshing crunch, balancing the heartiness of the chicken fingers with a splash of color. Sweet Potato Fries: The natural sweetness complements the savory flavors of the chicken fingers and adds a satisfying crunch that kids love. Roasted Veggies: Slightly caramelized carrots and zucchini bring warmth and additional nutrition, enhancing the meal with essential vitamins. Cucumber Yogurt Dip: A creamy, tangy dip not only enhances the flavors but also provides a refreshing palate cleanser between bites. Homemade Apple Sauce: This sweet addition offers a natural sweetness that pairs beautifully, making it a fun, kid-friendly side. Sparkling Water with Lemon: A bubbly drink choice adds a refreshing twist, perfectly complementing the lighthearted vibe of your meal. Chocolate Avocado Pudding: For dessert, this rich, nutritious treat is delightful and nutritious; a hidden gem that kids will find irresistible! Make Ahead Options These Vegetable Chicken Fingers are a game-changer for busy weeknights! You can prepare the mixture up to 24 hours in advance—simply follow the first four steps and store the mixture in an airtight container in the refrigerator. This not only saves time but also allows the flavors to meld beautifully. Alternatively, you can shape the fingers and refrigerate them for up to 3 days. For even longer storage, freeze the shaped fingers on a baking sheet until solid, then transfer them to a freezer-safe bag for up to 3 months. When you’re ready to serve, bake them from frozen, adding a few extra minutes to the cooking time, and enjoy crispy, nutritious bites that taste just as fresh! Expert Tips for Vegetable Chicken Fingers Use Fresh Ingredients: Fresh vegetables yield the best flavor and texture in your vegetable chicken fingers, so opt for freshly shredded carrots and zucchini whenever possible. Consistent Sizing: Make sure all the chicken finger pieces are similar in size to ensure they cook evenly. This prevents some pieces from overcooking while others remain undercooked. Avoid Over-mixing: When combining the ingredients, mix just until everything is combined. Over-mixing can result in tough chicken fingers, so handle gently! Crispy Coating: For extra crunch, consider air frying your vegetable chicken fingers at 400°F (200°C) for a quicker and crispier option. Storage Tips: Keep leftover vegetable chicken fingers in an airtight container in the fridge for up to four days or freeze them for future quick meals. Vegetable Chicken Fingers Variations Feel free to get creative with these vegetable chicken fingers; they’re just waiting for your personal touch! Gluten-Free: Use gluten-free breadcrumbs for the coating; this ensures everyone can indulge in these tasty bites without worry. Dairy-Free: Replace vegetarian options with nutritional yeast sprinkled into the mixture for added flavor and nutrients. Extra Veggies: Consider adding finely chopped bell peppers or broccoli to boost the nutrition of your chicken fingers. These colorful additions not only enhance the dish but also make it even more appealing to your kids. Spicy Kick: Add a pinch of cayenne pepper or some hot sauce to the mixture for a playful heat. Just a little can transform these fingers into a zesty delight that adventurous palates will adore. Herb Infusion: Mix in fresh basil, thyme, or oregano for a fragrant twist. Each herb imparts a unique flavor profile that can keep dinner interesting and fun! Protein Swap: Switch out ground chicken for ground turkey or even mashed chickpeas for a vegetarian option. Chickpeas can add a creamy texture while keeping the flavor hearty. Baked or Air-Fried: Rather than baking, try air frying your chicken fingers for a quicker and crunchier finish; it’s a game-changer that might just make them your favorite way to cook! Serving Suggestions: Pair with tangy yogurt-based dips or sweet BBQ sauce for a flavor explosion. These classic accompaniments will elevate your meal, making it a hit on family dinner nights. For more delicious inspiration, check out my Hawaiian Chicken Sheet or Fiery Chicken Ramen recipes! How to Store and Freeze Vegetable Chicken Fingers Fridge: Store in an airtight container for up to 4 days. Keep them in a single layer to maintain their crispy texture. Freezer: Place cooled chicken fingers in a freezer-safe container, separated by parchment paper, for up to 3 months. This prevents them from sticking together. Reheating: Reheat in the oven at 350°F (175°C) for about 10-15 minutes to restore crispiness. You can also microwave them, but the texture may not be as crispy. Thawing: For best results, thaw frozen vegetable chicken fingers in the fridge overnight before reheating. Enjoy! Vegetable Chicken Fingers Recipe FAQs What is the best way to select ripe vegetables for this recipe? Absolutely! When choosing vegetables like zucchini and carrots, look for ones that are firm and vibrant in color. Zucchini should feel heavy for its size without dark spots or blemishes. Carrots should be bright orange, straight, and crunchy. Freshness plays a crucial role in enhancing the flavor of your Vegetable Chicken Fingers! How should I store leftover vegetable chicken fingers? Very! Store your leftover Vegetable Chicken Fingers in an airtight container in the fridge for up to 4 days. To keep them crispy, try to lay them in a single layer and cover them loosely with a paper towel before sealing the container. This helps absorb any excess moisture. Can I freeze these vegetable chicken fingers? If so, what’s the best method? Of course! To freeze, let the Vegetable Chicken Fingers cool completely. Then, place them in a freezer-safe container in a single layer, separated by parchment paper to prevent sticking. They can be frozen for up to 3 months. When ready to enjoy, simply thaw them in the fridge overnight and reheat in the oven until crispy—about 10-15 minutes at 350°F (175°C). What should I do if my vegetable chicken fingers turn out dry? If your chicken fingers are dry, it could be due to overcooking or inadequate moisture from the vegetables. To avoid this next time, ensure you’re not baking them too long and that you finely shred the zucchini and carrots to release their moisture. Also, consider adding a bit more cooked quinoa or even a spoonful of yogurt to the mixture for additional moisture. Are these vegetable chicken fingers suitable for kids with allergies? Absolutely! This recipe can easily be adjusted to be allergy-friendly. If your child has a gluten allergy, simply use gluten-free breadcrumbs. For protein alternatives, ground turkey or even mashed tofu can work well. Always consult with a healthcare professional for individual dietary needs, but these finger foods can be modified to suit various requirements! How can I make these vegetable chicken fingers spicier? Very easy! If you’d like to add a kick, replace the paprika with chili powder or cayenne pepper based on your spice tolerance. Alternatively, you can add finely chopped jalapeños or a spicy dipping sauce on the side to cater to those who enjoy some heat. Crispy Vegetable Chicken Fingers Your Kids Will Love These Vegetable Chicken Fingers provide a healthier twist to a classic favorite, combining a flavorful blend of veggies and protein-packed quinoa. Print Recipe Pin Recipe Prep Time 20 minutes minsCook Time 20 minutes minsTotal Time 40 minutes mins Servings: 4 fingersCourse: SnacksCalories: 220 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Chicken Finger Mixture1 lb Ground Chicken Can substitute with ground turkey1 cup Shredded Carrots Use pre-shredded for convenience1 cup Shredded Zucchini Can replace with finely chopped spinach or yellow squash1 cup Cooked Quinoa Brown rice can be used as a gluten-free alternative2 cloves Garlic Fresh cloves are preferred1 medium Yellow Onion Shallots can be used or omitted1 tbl Dried Parsley Fresh parsley or other herbs can also be used1 tsp Paprika Swap for chili powder for extra heatFor the Coating1 cup Breadcrumbs Use gluten-free breadcrumbs for a gluten-free version Equipment Ovenfood processorBaking sheetParchment paperMixing bowl Method Step-by-Step Instructions for Vegetable Chicken FingersPreheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.Cook 1 cup of quinoa according to package instructions until fluffy, about 15 minutes.In a food processor, finely shred 1 medium zucchini, 1 medium carrot, and half a yellow onion along with 2 cloves of garlic.In a large mixing bowl, combine the ground chicken, shredded vegetables, and cooked quinoa. Add 1 tablespoon of dried parsley, 1 teaspoon paprika, salt, and pepper. Mix until well blended.Shape the mixture into finger-sized pieces, aiming for about 3 inches long.Arrange the shaped fingers on the baking sheet and optionally coat with breadcrumbs.Bake in the oven for 15-20 minutes, or until golden brown and cooked through.Allow to cool slightly before serving with your favorite dips. Nutrition Serving: 2fingersCalories: 220kcalCarbohydrates: 20gProtein: 24gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 350mgPotassium: 450mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 30mgIron: 2mg NotesThese Vegetable Chicken Fingers are ideal for toddlers and baby-led weaning, providing a nutritious alternative to traditional chicken fingers. Tried this recipe?Let us know how it was!