Healthy Recipes Ingredient Meat & Poultry Chicken High-Protein Cacio e Pepe Chicken Bites 4.7 (3) 3 Reviews These cacio e pepe chicken bites feature the classic bold, cheesy and peppery flavors of cacio e pepe. Using chicken thighs ensures a juicy and flavorful bite, while baking ensures a crispy, golden crust without the need for frying. These make a perfect appetizer or snack, or for a main dish, serve them over brown rice with a bright, lemony salad to balance the flavors. By Carolyn Malcoun Carolyn Malcoun See More As EatingWell's Editorial Director, Carolyn Malcoun searches for cool farmers, chefs and other food stories to tell. She has a bachelor's degree in journalism from the University of Wisconsin and a culinary arts degree from New England Culinary Institute. She started at EatingWell as an intern in the Test Kitchen in 2005 and joined the editorial team soon after. EatingWell's Editorial Guidelines Published on February 25, 2025 Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Save Rate PRINT Share Active Time: 25 mins Total Time: 40 mins Servings: 6 Nutrition Profile: No Added Sugar Sesame-Free Weight Loss Diabetes-Friendly Nut-Free Soy-Free High-Protein Gluten-Free Jump to Nutrition Facts Photographer: Robby Lozano, Food Stylist: Tricia Manzanero, Prop Stylist: Josh Hoggle Cook Mode (Keep screen awake) Ingredients 1/2x 1x 2x Oops! Something went wrong. Our team is working on it. This recipe was developed and tested at its original yield and has not been tested at other yields. Note that only the ingredient list is scaled, so you may need to make adjustments to ingredient amounts, cooking times and equipment sizes in the recipe steps. Scaling could also impact the nutrition analysis. Original recipe (1X) yields 6 servings 1 large egg 1½ teaspoons Dijon mustard ½ cup grated Pecorino Romano cheese plus 1½ teaspoons, divided ⅓ cup cornstarch 1 1/2 teaspoons garlic powder 1¼ teaspoons ground pepper plus ⅛ teaspoon, divided ½ teaspoon salt-free Italian seasoning ½ teaspoon paprika ¼ teaspoon salt, divided 12 ounces boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces 2 tablespoons neutral oil such as canola or avocado 1½ teaspoons finely chopped fresh chives 1 medium lemon, cut into 6 wedges for serving (optional) Directions Preheat oven to 450°F. Line a large rimmed baking sheet with parchment paper. Beat 1 egg and 1½ teaspoons mustard in a medium bowl until well combined. In a separate medium bowl, combine ½ cup cheese, ⅓ cup cornstarch, 1½ teaspoons garlic powder, 1¼ teaspoons pepper, ½ teaspoon Italian seasoning, ½ teaspoon paprika and ⅛ teaspoon salt. Photographer: Robby Lozano, Food Stylist: Tricia Manzanero, Prop Stylist: Josh Hoggle Pat chicken pieces dry with paper towels. Add half of the chicken to the egg mixture and toss to coat. Transfer the chicken to the cheese mixture, letting excess egg mixture drip off. Toss to fully coat in cheese mixture, patting to adhere as needed. Arrange the coated chicken pieces on the prepared baking sheet. Repeat the process with the remaining chicken. Photographer: Robby Lozano, Food Stylist: Tricia Manzanero, Prop Stylist: Josh Hoggle Discard any remaining egg mixture and cheese mixture. Drizzle the chicken pieces with 2 tablespoons oil and turn to coat. Photographer: Robby Lozano, Food Stylist: Tricia Manzanero, Prop Stylist: Josh Hoggle Bake, flipping the pieces once, until golden brown, slightly crisp and an instant-read thermometer inserted in the thickest portions registers 165℉, about 12 minutes. Remove from oven and immediately sprinkle with the remaining ⅛ teaspoon salt. Transfer to a serving platter and sprinkle with 1½ teaspoons chives and the remaining 1½ teaspoons cheese and ⅛ teaspoon pepper. Serve with lemon wedges, if desired. Photographer: Robby Lozano, Food Stylist: Tricia Manzanero, Prop Stylist: Josh Hoggle This recipe was developed by Tricia Manzanero Stuedeman EatingWell.com, February 2025 Save Rate Print Nutrition Facts (per serving) 186 Calories 11g Fat 6g Carbs 16g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Serving Size about 2¼ oz. (scant ½ cup) Calories 186 % Daily Value * Total Carbohydrate 6g 2% Dietary Fiber 0g 1% Total Sugars 0g Added Sugars 0g 0% Protein 16g 32% Total Fat 11g 14% Saturated Fat 3g 14% Cholesterol 100mg 33% Vitamin A 29µg Vitamin C 0mg 0% Vitamin D 0µg Vitamin E 1mg 8% Folate 7µg Vitamin K 5µg Sodium 304mg 13% Calcium 77mg 6% Iron 1mg 5% Magnesium 19mg 4% Potassium 179mg 4% Zinc 1mg 12% Vitamin B12 0µg Omega 3 0g Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.