Mini Chicken, Rice and Zucchini Lantern Bites
Tender, golden bites made with chicken, rice, and zucchini, baked in small molds for a soft center and lightly crisp exterior. Kid-friendly, easy to hold, and gently flavored.
Ingredients
- 180 g cooked shredded chicken breast (skinless ni hueso)
- 160 g cooked rice (mejor si está cold or at room temperature)
- 100 g grated zucchini, well squeezed (retirar the exceso of agua)
- 60 g shredded mozzarella cheese (suave)
- 1 unit egg (beaten)
- 35 g breadcrumbs (normal or fino)
- 10 ml olive oil (more a poco for engrasar)
- 2 g onion powder
- 1 g garlic powder
- 2 g salt (ajustar to taste)
- 0.5 g ground black pepper (optional, muy poca)
- 60 g plain yogurt (for servir como dip optional)
- 30 g finely grated carrot (for mezclar with the yogur)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 200 °C / 400 °F. Lightly grease a mini muffin pan or small cavity baking tray with a little olive oil.
- 2
In a large bowl, combine the cooked shredded chicken, cooked rice, grated and well-squeezed zucchini, shredded mozzarella, beaten egg, breadcrumbs, olive oil, onion powder, garlic powder, salt, and black pepper.
- 3
Mix well with a spoon or clean hands until the mixture is compact and evenly combined. If it feels too wet, let it rest for 5 minutes so the breadcrumbs can absorb some moisture.
- 4
Divide the mixture into the pan cavities, pressing gently to shape the mini lantern bites. Fill each cavity almost to the top.
- 5
Bake for 18 to 22 minutes at 200 °C / 400 °F, or until the bites are set and golden on top.
- 6
While they bake, stir together the plain yogurt and finely grated carrot in a small bowl to make a mild dip for serving.
- 7
Remove from the oven and let them rest for 5 minutes before unmolding so they hold their shape better.
- 8
Serve warm, plain or with the yogurt-carrot dip on the side.
Chef tips
Squeezing the zucchini very well is key so the bites do not turn soggy. You can also lightly dampen your hands to press the mixture without sticking.
Substitutions
You can swap the mozzarella for another mild shredded cheese. The cooked rice can be replaced with cooked brown rice. If you do not want to serve the dip, you may omit the yogurt and carrot on the side.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
As an Amazon Associate, I earn from qualifying purchases.
Ratings & reviews
Sign in to rate this recipe
Sign in
