This feel-good and nourishing plate brings together familiar favourites and nutritious whole foods in a way that’s comforting, balanced and toddler-approved. Crispy Chicken Nuggies pair beautifully with wholesome Salmon Lentil Patties, served alongside soft olive oil–roasted zucchini spears and a creamy homemade tartar sauce made just for little taste buds.
Designed for self-feeding, dipping and exploring, this plate encourages independence at mealtime while offering a variety of textures and flavours without overwhelming tiny tummies. It’s quick to prepare and perfect for toddler snacks or as a relaxed family meal.
This meal features high-quality protein from the chicken, salmon and lentils which help to support bub’s growth and muscle development. The salmon in this recipe is rich in omega-3 fatty acids which play an important role in brain development whilst the fibre from the lentils and zucchini supports gentle digestion and eases constipation. Additionally, the Greek yoghurt contains calcium & probiotics to support strong bones and maintain a happy gut.
Chicken Nuggies & Salmon Lentil Patties - Build a Plate Edition
With protein-rich chicken nuggies and salmon lentil patties as well as soft, graspable zucchini spears and a mild, creamy dip that adds flavour without fuss, this plate is all about nourishing growing bodies while keeping mealtimes enjoyable and stress-free. A simple, balanced option you’ll feel good serving again and again.
- Author
- Nourishing Group
- Prep Time
- 5 minutes
- Cook Time
- 25-30 minutes
- Servings
- 1 plate
- Category
Baby Led Weaning
Ingredients
- 1 zucchini, cut into quarters lengthwise (spears around the size of two adult fingers pressed together)
- extra virgin olive oil to drizzle on zucchini
- 1/2 tbsp plain breadcrumbs
- ¼ tsp Italian herb blend
- 2 x Salmon Lentil Patties Finger Food
- 3 x Chicken Nuggies Finger Food
- 3 tbsp plain Greek yoghurt
- 1 tbsp lemon juice
- ¼ tsp garlic powder
- ¼ tsp dried dill
Directions
- Preheat the oven to 220°C and line a baking tray with a baking sheet.
- Line up zucchini spears next to each other (with the skin side down) on a baking tray. Tip: Lining them up so they are touching helps to catch most of the breadcrumbs and herbs.
- Drizzle spears with olive oil, breadcrumbs and Italian herb blend.
- Place in the oven along with the salmon lentil patties and chicken nuggies and bake for 10 mins. Leave the zucchini on for an additional 10-15 minutes, until the zucchini is soft but not soggy.
- To make tartar sauce, use a fork to mix the yoghurt, lemon juice, garlic powder and dill.
- Assemble plate with salmon lentil patties, chicken nuggies, zucchini spears and tartar sauce.