Description
These Chicken Veggie Rice Bites are wholesome baked snack bites made with cooked chicken, rice, cheese, egg, and colorful vegetables. They are soft, savory, kid-friendly, and perfect for lunch boxes, quick dinners, or easy snacks.
Ingredients
Scale
- 2 cups cooked chicken breast, shredded or finely chopped
- 2 cups cooked rice, preferably day-old
- 1 large egg
- 1 cup grated cheese
- 1 cup carrots, finely grated
- 1 cup zucchini, grated and squeezed dry
- 1 cup bell peppers, finely diced
- 1 cup green onions, chopped
- 1 teaspoon garlic powder
- Salt, to taste
- Black pepper, to taste
- Fresh parsley or cilantro, optional
Instructions
- Preheat oven to 375°F and line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, combine shredded chicken, cooked rice, egg, grated cheese, garlic powder, salt, and black pepper until the mixture looks moist and cohesive.
- Add grated carrots, squeezed zucchini, diced bell peppers, and chopped green onions, then mix gently until evenly combined.
- Scoop about 1 1/2 tablespoons of mixture at a time and shape into 8 to 10 small balls or mounds, pressing each one gently so it holds together.
- Arrange the bites on the prepared baking sheet with a little space between each one.
- Bake for 15 to 18 minutes, or until the edges turn golden brown and the tops look set.
- Let the bites rest on the baking sheet for 5 minutes before serving so they firm up and lift easily.
Notes
- Serve with ranch, marinara, yogurt dip, ketchup, or garlic sauce.
- Use day-old rice for the best texture.
- Squeeze zucchini well to prevent soggy bites.
- Chop vegetables finely so the bites hold together.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a 350°F oven for 8 to 10 minutes, or microwave for a softer texture.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Lunch and Dinner
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bite
- Calories: 150
- Sugar: 1
- Sodium: 250
- Fat: 4
- Saturated Fat: 2
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 1
- Protein: 10
- Cholesterol: 75