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–+ servings
Vegetable Chicken Fingers

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.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 fingers
Course: Snacks
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Finger Mixture
  • 1 lb Ground Chicken Can substitute with ground turkey
  • 1 cup Shredded Carrots Use pre-shredded for convenience
  • 1 cup Shredded Zucchini Can replace with finely chopped spinach or yellow squash
  • 1 cup Cooked Quinoa Brown rice can be used as a gluten-free alternative
  • 2 cloves Garlic Fresh cloves are preferred
  • 1 medium Yellow Onion Shallots can be used or omitted
  • 1 tbl Dried Parsley Fresh parsley or other herbs can also be used
  • 1 tsp Paprika Swap for chili powder for extra heat
For the Coating
  • 1 cup Breadcrumbs Use gluten-free breadcrumbs for a gluten-free version

Equipment

  • Oven
  • food processor
  • Baking sheet
  • Parchment paper
  • Mixing bowl

Method
 

Step-by-Step Instructions for Vegetable Chicken Fingers
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Cook 1 cup of quinoa according to package instructions until fluffy, about 15 minutes.
  3. In a food processor, finely shred 1 medium zucchini, 1 medium carrot, and half a yellow onion along with 2 cloves of garlic.
  4. 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.
  5. Shape the mixture into finger-sized pieces, aiming for about 3 inches long.
  6. Arrange the shaped fingers on the baking sheet and optionally coat with breadcrumbs.
  7. Bake in the oven for 15-20 minutes, or until golden brown and cooked through.
  8. 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

Notes

These Vegetable Chicken Fingers are ideal for toddlers and baby-led weaning, providing a nutritious alternative to traditional chicken fingers.

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