Introduction

These Vegetable Chicken Fingers are a delicious and nutritious twist on a classic favorite. Made with ground chicken, fresh vegetables, and quinoa, they offer a wholesome meal that’s perfect for kids and adults alike. Crispy on the outside and tender inside, they pair wonderfully with your favorite dipping sauces.

A white plate full of many golden brown, crispy breaded sticks, each stick showing a rough texture with small bits of seasoning and breadcrumb crumbs visible. Behind the plate, part of a white bowl with red ketchup is seen, and next to it, a white sectioned plate holds bright green broccoli and another breaded stick. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with cooking spray.
Step 2: Cook the quinoa according to the package instructions and set aside.
Step 3: In a food processor, finely shred or chop the zucchini, carrots, onion, and garlic until small and uniform in size.
Step 4: In a large mixing bowl, combine the ground chicken, shredded vegetables, cooked quinoa, dried parsley, paprika, salt, and pepper. Mix well to combine all ingredients evenly.
Step 5: Take small portions of the mixture and shape them into finger-sized pieces, about 2-3 inches long. If the mixture feels sticky, lightly oil your hands to help shape. For a crispier texture, optionally coat each piece in breadcrumbs.
Step 6: Place the chicken fingers on the prepared baking sheet, spacing them apart to ensure even cooking. Lightly spray with avocado or olive oil.
Step 7: Bake for 15-20 minutes, or until the chicken is fully cooked and the exterior is golden brown and crispy.
Step 8: Allow the chicken fingers to cool slightly before serving. Enjoy with your favorite dipping sauce such as ketchup, BBQ sauce, or creamy yogurt dip.

Tips & Variations

For extra crispiness, try broiling the chicken fingers for the last 2-3 minutes of baking, watching carefully to prevent burning.
If you don’t have a food processor, finely grate the vegetables by hand for best results.
Feel free to add a pinch of cayenne pepper or chili powder if you prefer a little heat.
These chicken fingers can be pan-fried in a little oil for a quicker cooking method with a different texture.

Storage

Store leftover chicken fingers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for 8-10 minutes to restore crispiness. They can also be frozen for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

A white plate is filled with about two layers of golden-brown breaded sticks, each one crispy with a textured coating showing small bits of seasoning and herbs. They are arranged closely and slightly overlapping in a casual pile. In the background, there is a divided white plate holding bright green broccoli on one side and another breaded stick on the other. A white ramekin filled with red ketchup sits nearby, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought ground chicken, or should I grind it myself?

Store-bought ground chicken works perfectly for this recipe. Just ensure it’s fresh and keep it cold until you’re ready to use it.

Can I substitute quinoa with another grain?

Yes, cooked couscous, bulgur, or even rice can be used in place of quinoa if desired. Just ensure the grain is fully cooked and cooled before mixing.