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Overhead shot of golden brown rice bites topped with diced carrots, zucchini, bell peppers, green onions, and melted cheese.

Chicken & Veggie Rice Bites

Chicken and veggie rice bites combine shredded chicken, rice, cheese, and vegetables for a baked appetizer or snack.
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Prep Time 10 minutes
Cook Time 18 minutes
Chill Time 5 minutes
Total Time 33 minutes
Course Snack
Cuisine American
Servings 4 servings
Calories 150 kcal

Ingredients
  

  • 2 cups cooked chicken breast shredded or finely chopped
  • 2 cups cooked rice leftover works well
  • 1 large egg
  • 1 cup grated cheese
  • 1 cup carrots finely grated
  • 1 cup zucchini squeezed dry
  • 1 cup bell peppers diced small
  • 1 cup green onions chopped
  • 1 teaspoon garlic powder
  • salt to taste
  • pepper to taste
  • Fresh herbs (parsley or cilantro) optional

Instructions
 

  • Preheat Oven and Prep Sheet:

    Set oven to 375°F (190°C). Prepare a baking sheet with parchment or a silicone mat.

  • Mix Chicken Rice Mixture:

    In a large bowl, mix shredded chicken, cooked rice, egg, grated cheese, garlic powder, salt, and pepper until a moist, cohesive mixture forms.

  • Fold in Vegetables:

    Fold in grated carrots, squeezed zucchini, diced bell peppers, and chopped green onions gently.

  • Shape into Bites:

    Using 1½ tablespoons per portion, shape the mixture into 8–10 small balls, pressing lightly to compact.

  • Bake Until Golden:

    Place bites on the prepared sheet with a finger's width between them. Bake for 15–18 minutes until edges are golden brown.

  • Rest Before Serving:

    Allow bites to rest on the sheet for 5 minutes before serving to set.
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