Print

Vegetable Chicken Fingers Recipe

Print Recipe

★★★★★

4.8 from 54 reviews

These Vegetable Chicken Fingers are a healthy and delicious twist on classic chicken fingers, packed with shredded carrots, zucchini, and cooked quinoa for added nutrition and moisture. Baked to golden perfection, they make a perfect snack or meal for kids and adults alike, served with your favorite dipping sauce.

Ingredients

Scale

Main 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

  1. Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with cooking spray to prevent sticking.
  2. Cook Quinoa: Prepare quinoa according to package instructions until fully cooked and fluffy. Measure out 1/3 cup of the cooked quinoa for the recipe.
  3. Prepare Vegetables: Using a food processor, finely shred or chop the zucchini, carrots, yellow onion, and garlic into small, uniform pieces to ensure they blend well into the mixture and cook evenly.
  4. Combine Ingredients: In a large mixing bowl, combine the ground chicken, shredded zucchini, shredded carrots, cooked quinoa, minced garlic, diced onion, dried parsley, paprika, salt, and pepper. Mix thoroughly until all ingredients are evenly distributed.
  5. Shape Chicken Fingers: Take small portions of the mixture and shape them into finger-sized pieces about 2-3 inches long. If the mixture is sticky or delicate, lightly oil your hands to help shape better. Optionally, roll each shaped piece in breadcrumbs for an extra crispy coating.
  6. Arrange and Bake: Place the chicken fingers on the prepared baking sheet, spacing them evenly apart. Lightly spray the fingers with avocado or olive oil to encourage browning and crispiness. Bake in the preheated oven for 15-20 minutes until the chicken is cooked through, and the exterior is golden brown.
  7. Serve: Remove from oven and let cool slightly before serving. Enjoy with your child’s favorite dipping sauces like ketchup, BBQ sauce, or a creamy yogurt-based dip.

Notes

  • You can substitute ground chicken with ground turkey for a different flavor.
  • Using breadcrumbs is optional but helps achieve a crispier exterior.
  • Make sure the chicken fingers are spaced apart on the baking sheet to cook evenly.
  • Shredding vegetables finely ensures even cooking inside the chicken fingers.
  • These can be reheated in the oven to maintain crispiness.

Keywords: vegetable chicken fingers, healthy chicken fingers, baked chicken fingers, kids snack, quinoa chicken fingers, zucchini carrot chicken fingers

Find it online: https://victoriablair.com/vegetable-chicken-fingers-recipe/