Chia Seeds are light and have a nutty taste, odorless and will absorb any flavor they are soaked in. They are easy to add to recipes.

Here is my favorite:

2 cups water
1/8 tsp. Maple extract
1/4 tsp. Stevia

Mix all ingredients together and stir for 1 minute. Let sit 20 minutes or overnight.

Daily intake recommendation:

The WHO (and USDA) recommend a daily intake of at least 1200 mg ALA Omega-3 for a healthy diet.
We recommend 2 tablespoons (20g) daily of chia seed, providing over 4000mg of Omega-3, to help you restore the lost balance between Omega-3 and Omega-6.

Chia seeds are an excellent source of fiber:

Thanks to its water retention capacity (WRC), its cationic exchange capacity (CEC), its organic molecule absorption capacity (OMAC), and its water absorption capacity (WAC), the fiber in Chia seeds has the ideal characteristics for the food industry, compared to other fiber sources such as flax seeds, vanilla sheath waste, and wheat bran.

Mucilage in Chia seeds as a food ingredient:

Due to its physics-chemical characteristics, mucilage can be used as thickener in a series of applications, because of its excellent hydrating capacity.

Chia seeds as a protein source of high biological value:

Chia seeds contain 20% protein with all essential amino acids, which makes it a vegetal protein alternative with high nutritional, economic and versatile value.

Chia whole bread contains large amounts of Omega-3 and fiber:

Whole bread made with chia seeds and with flax seeds were compared for their nutritional characteristics. The study showed that unlike the bread with flax, bread with Chia has high nutritional value; in addition, it retains its functional properties due to the large content of total dietary fiber and Omega-3 fatty acids; furthermore, it is highly antioxidant and contains calcium and phosphorus.

The above info is provided by Getchia.com
another great resource:
https://www.healthambition.com/benefits-side-effects-chia-seeds/