With only ground chicken, grated carrot and oat flour, these nuggets need careful cooking and a texture check. The grated carrot spreads through the mixture, but it does not make undercooked chicken safe.
Heat the oven to 180°C (350°F) and line a shallow tray. Wash, peel and finely grate the carrot; if it is firm or coarse, steam briefly until tender and let cool.
Combine raw ground chicken, tender grated carrot and oat flour. Let stand so the flour hydrates, then shape into small thin flattened patties instead of round dense nuggets.
Bake until a food thermometer in the thickest centre reads 74°C (165°F). The stated 18 minutes is an estimate, not a doneness check; cook longer if necessary.
Cool, split a patty and check for a soft moist interior without dense rubbery clumps or a firm crust. Break into easily squashed pieces suitable for the baby's eating skills.
Serve thin soft pieces rather than intact round or dry chicken nuggets. Confirm 74°C (165°F) in the thickest part, then check the cooled texture is moist, tender and easy to crush. Avoid firm undercooked carrot or hard edges.
This recipe is listed for 8m+, so the 6m+ field does not recommend serving it earlier. Within the listed age range and when your baby can manage the texture, serve soft nugget shapes baby can grasp.
Cut into halves.
Contains oat flour: check the product's label for allergens.
Cool promptly and refrigerate within 1 to 2 hours. Use within 2 days. Reheat only once until steaming hot throughout, then cool before serving.
Cool promptly and refrigerate within 1 to 2 hours. Use within 2 days. Reheat only once until steaming hot throughout, then cool before serving.
This guide is informed by current guidelines from leading health organizations:
