Quick answer: Shredded chicken, cheddar and egg bake into bites with about 32 grams of protein per serving. Twenty-five minutes, mostly hands-off in the oven.
Why This Snack Works
Most “high protein chicken bites” sold online lean on protein powder or isolate to hit their numbers. This one doesn’t need to — real shredded chicken breast already carries more protein per ounce than almost anything else in this pillar, and cheddar and egg round it out while helping the bites hold together.
Ingredients
- ½ cup (70g) cooked chicken breast, shredded
- 1 large egg
- 2 tbsp (14g) cheddar, shredded
- 2 tbsp almond flour
- ¼ tsp garlic powder
- Salt and pepper, to taste
Protein & sodium breakdown (per serving, preliminary)*
| Ingredient | Amount | Protein | Sodium |
|---|---|---|---|
| Chicken breast, cooked | ½ cup (70g) | ~22g | ~52mg |
| Egg, large | 1 | ~6.3g | ~62mg |
| Cheddar, shredded | 2 tbsp (14g) | ~3.5g | ~90mg |
| Almond flour | 2 tbsp | ~2g | ~1mg |
| Seasoning | 0g | ~100mg | |
| Total | ~32g | ~305mg |
* Preliminary estimates based on standard ingredient weights. Pending verification against USDA FoodData Central.
How to Make It
- Preheat the oven to 375°F and line a baking sheet with parchment.
- Mix the shredded chicken, egg, cheddar, almond flour and seasoning in a bowl until evenly combined.
- Form into 6-8 small bites or patties and place on the baking sheet.
- Bake for 15-18 minutes, until golden and set.
Tip: Shred the Chicken Fine
Larger chunks of chicken make the bites fall apart once baked, since there’s less surface area for the egg to bind everything together. Shredding it finely — closer to the texture of pulled chicken than diced — gives the egg more to grip and holds the bites together much better.
Substitutions
- No almond flour? Regular breadcrumbs or panko work the same binding role, though they add a bit more carbohydrate.
- Different cheese: Monterey Jack or mozzarella both melt and bind similarly to cheddar.
- Rotisserie chicken works well here and saves the step of cooking chicken separately.
Storage & Make-Ahead
These keep well — refrigerate in an airtight container for up to 4 days, or freeze baked and cooled bites for up to 2 months. Reheat in the oven or air fryer rather than the microwave to keep them from turning rubbery.
High Protein Chicken & Cheese Bites
Ingredients
Method
- Preheat oven to 375°F.
- Mix chicken, egg, cheddar, almond flour and seasoning.
- Form into bites; place on a lined baking sheet.
- Bake 15-18 minutes until golden and set.
Notes
- Shred the chicken finely so the egg can bind it properly.
- Keeps 4 days refrigerated or 2 months frozen.
FAQs
Can I use rotisserie chicken instead of cooking my own?
Yes, and it’s often easier — just shred it finely as described in the tip above.
Can I freeze these?
Yes, baked and fully cooled bites freeze well for up to 2 months. Reheat from frozen in the oven or air fryer.
Why almond flour instead of regular flour?
It’s what keeps this recipe gluten-free, and it adds a small amount of protein and fat rather than just carbs. Regular breadcrumbs work fine if gluten isn’t a concern.
Can I make these in an air fryer instead of the oven?
Yes — air fry at 375°F for about 10-12 minutes, checking a minute or two early since air fryers vary.
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Related Recipes
- Rotisserie Chicken Caesar — the salad-pillar recipe using the same shredded rotisserie chicken shortcut
- Turkey & Cheese Protein Roll-Ups — another deli/poultry-based snack in this pillar
- High Protein Snacks — the full pillar this recipe belongs to
