Vegetable Chicken Fingers for Babies

by Eat Well with Lex

Introduce your little one to healthy eating with these delicious and wholesome vegetable chicken fingers for babies. Packed with nutritious ingredients, this easy homemade recipe is perfect for babies and toddlers. Made with zucchini and carrots, they’re an easy way to introduce new flavors and textures. Plus, they’re perfect for baby-led weaning or for older kids who are just learning to eat finger foods.

For more homemade baby food recipe try my Broccoli Cheese Bites and Homemade Baby Food Squeeze Pouches.

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vegetable chicken fingers

These homemade vegetable chicken fingers are a fantastic way to introduce your baby or toddler to healthy eating. Packed with essential nutrients from vegetables and lean chicken, they offer a wholesome and delicious finger food option. By preparing this easy recipe at home, you can ensure that your little one is getting the goodness of real ingredients. Enjoy watching your child savor these nutritious bites as they embark on a lifelong journey of healthy eating habits.

vegetable chicken fingers for babies

Ingredients for Vegetable Chicken Fingers for Babies:

  • Ground Chicken: chicken provides a good source of lean protein for your children’s growth and development.
  • Zucchini: zucchini is a mild and versatile vegetable. It adds moisture to the chicken fingers while providing additional nutrients.
  • Carrots: carrots are packed with essential vitamins and minerals, including vitamin A and fiber. Grating them makes it easier for your baby to chew and digest.
  • Quinoa: Adds additional protein, fiber and essential nutrients.
  • Onion: adds flavor to the chicken fingers. It complements the other ingredients without being too strong.
  • Garlic: Enhances the flavor profile of the chicken fingers.
  • Dried oregano and Paprika: For extra flavor.
  • Cooking spray: cooking spray is used to lightly grease the baking sheet, preventing the chicken fingers from sticking.

Feel free to adjust the ingredient quantities based on your baby’s preferences and dietary needs.

What is the Benefit of Using Quinoa Instead of Breadcrumbs

Adding quinoas to these vegetable chicken fingers is a great way to incorporate an additional source of protein and fiber. Quinoa is a highly nutritious grain that is gluten-free.

Nutritional benefits: Quinoa is a complete protein. It is also rich in dietary fiber, which helps maintain a healthy digestive system.

Textural Enhancement: When cooked ad mixed into the chicken fingers, quinoa adds a subtle texture and slight crunch for a more interesting mouthfeel. Texture is an important factor when introducing solids to babies.

Binding Properties: Quinoa acts as a natural binder in this recipe, helping to hold the chicken fingers together.

To incorporate quinoas into these vegetable chicken fingers, you can cook it according to the package instructions and then mix it with the other ingredients.

Why Texture Matters When Introducing Solids to Babies

Texture is an important factor wen introducing solids to babies. As babies transition from purees to more solid foods, it’s essential to gradually expose them to variety of textures to support their oral motor development and promote self-feeding skills. We introduced a variety of textures to our little one early on and these are some of the results that I observed:

  1. Introducing varied textures helps develop baby’s oral motor skills, including chewing and swallowing.
  2. Exploring different textures provides a sensory experience for babies.
  3. Offering a range of textures prepares baby for transition to family foods.
  4. Exposing babies to a variety of textures helps expand their palate and encourages them to accept different types of foods.

How to Make Vegetable Chicken Fingers for Babies

  1. Preheat oven to 350 degrees F. Lightly grease or line a baking sheet with parchment paper.
  2. Cook quinoa according to the directions on the package.
  3. Combine ground chicken, quinoa, shredded carrot, shredded zucchini, paprika, garlic, onion, and oregano.
  4. Scoop about 1 tablespoon size of the mixture and shape into fingers. Repeat this step until the mixture is finished. 
  5. Place the chicken fingers on the baking sheet and bake in the oven for 25 minutes or until golden brown. 

Tips for Vegetable Chicken Fingers

  • Opt for lean ground chicken
  • You can use any vegetables like broccoli, spinach, kale, bell peppers, or beets.
  • Squeeze out the excess moisture from vegetables like zucchini and spinach to prevent the chicken fingers from becoming too wet or mushy.

Tips for Introducing Textures and Solids to Babies

  • Remember, always consult with your pediatrician before introducing new foods to your baby and ensure that the ingredients used are suitable for their age and dietary needs.
  • Make sure to consider your baby’s readiness and abilities.
  • Always closely supervise baby during feeding to ensure safety and minimize the risk of choking.
  • Start small and be patient with your little one.

Find more baby-friendly recipes and tips on raising healthy eaters healthy here.

Storing leftovers

Store in an airtight container for up to 4 days. If you are making a larger batch for future use, transfer them to a freezer-safe container or bag and freeze for up to 3 months. To serve, simply reheat them in the oven until warmed through.

I like to store them in these Stasher bags because they are freezer-friendly, microwave ready and dishwasher safe.

More Wholesome Baby Food Recipes:

Spinach Banana Pancakes

Oatmeal For Babies

Blueberry Oatmeal Muffins

DID YOU MAKE THIS RECIPE?

Leave a star rating and comment below to let us know your thoughts. You can also share the recipe on Instagram and tag @eatwell.withlex.

Rating: 1 out of 5.
vegetable chicken fingers

Vegetable Chicken Fingers for Babies

Introduce your little one to healthy eating with these delicious and wholesome vegetable chicken fingers. Packed with nutritious ingredients, this easy homemade recipe is perfect for babies and toddlers.
Prep Time 10 minutes
Cook Time 25 minutes
Course Lunch
Servings 12

Ingredients
  

  • 8 oz lean ground chicken
  • 1/3 cup shredded carrots
  • 1/3 cup shredded zucchini
  • 1/4 cup cooked quinoa
  • 2 cloves garlic finely grated
  • 3 tbsp yellow onion finely diced
  • 1/2 tsp dried oregano
  • 1/2 tsp paprika

Instructions
 

  • Preheat the oven to 350 degrees F. Lightly grease or line a baking sheet with parchment paper. Set aside
  • Cook the quinoa according to the instructions on package.
    1/4 cup cooked quinoa
  • In a large bowl, combine the ground chicken, cooked quinoa, shredded carrot, shredded zucchini, onion, garlic, paprika and oregano. Mix well until the mixture is evenly combined.
    8 oz lean ground chicken, 1/3 cup shredded carrots, 1/3 cup shredded zucchini, 2 cloves garlic, 3 tbsp yellow onion, 1/2 tsp dried oregano, 1/2 tsp paprika, 1/4 cup cooked quinoa
  • Scoop about 1 tablespoon of the mixture and shape into little fingers. Repeat this step until the mixture is finished.
  • Place the chicken fingers on the prepared baking sheet and bake in the oven for 25 minutes or until the chicken is thoroughly cooked and golden brown.
DID YOU MAKE THIS RECIPE?Share your creations on Instagram! Tag us @Eatwell.withlex and use #eatwellwithlex! Don’t forget to leave a star rating and comment.

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2 comments

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[…] For more toddler-friendly recipes, try these Vegetable Chicken Fingers for Babies. […]

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[…] Vegetable Chicken Fingers […]

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