The growing consumption of plant-based foods has led to the need to evaluate the composition of inorganic elements in this food category. Thus, this study evaluated the presence of seven trace elements (Al, Cr, Co, Ni, Se, Mo and Ba) in six plant-based products flavored chicken: Cubes (PB01 and PB02 - brand a), Fillet (PB03 and PB04 - brand b) and Burger (PB03 and PB04 - brand c) using the ICP-MS and in vitro bioaccessibility (%B) was estimated using PB01 and a chicken fillet sample. The sample preparation used a microwave digestor and the estimation of the bioaccessibility was performed based on INFOGEST 2.0 standardized method. The total concentrations of trace elements in plant-based chicken levels were (mg/kg): Al (2.26-28.7), Cr (0.09-0.50), Co (0.01-0.11), Ni (0.10-0.87), Se (0.01-0.14), Mo (0.37-2.93) and Ba (0.68-1.30). For the chicken fillet sample, the Co level lower than the LOQ (<0.0032 mg/kg). In this sample we also verified the lowest levels (mg/kg) of Al (0.98), Ni (0.06), Mo (0.05) and Ba (0.08). In the %B evaluation, Se was below the LOQ (<0.0032 mg/kg) in both samples (plant-based and animal source) and Al, Cr and Co were quantified in PB01 sample, being 9, 20 and 59%, respectively. For Ni, Mo and Ba, both samples presented quantified levels: Ni (45 and 7%), Mo (79 and 90%) and Ba (3 and 18%) for PB01 and chicken fillet, respectively. Significant difference in the trace element levels (total and bioaccessible content) evidence the importance of these studies, since low bioaccessibility does not necessarily represent a low element intake. In addition, the results of this study are unprecedented and can be a relevant tool in providing data on inorganic contaminants and bioaccessibility of toxic elements in plant-based food.