Heart-Healthy Coxinha de Frango

Experience the guilt-free delight of Heart-Healthy Coxinha de Frango, a wholesome twist on Brazil's beloved savory snack. This baked version swaps traditional frying for an oven-crisped finish with avocado oil spray, significantly reducing unhealthy fats. Made with lean shredded chicken breast, nutrient-packed carrots, and a flavorful blend of herbs like parsley and scallions, this recipe offers a nutritious and delicious filling wrapped in a whole wheat dough for an added boost of fiber. Coated in crispy panko breadcrumbs and baked to golden perfection, these coxinhas deliver all the irresistible texture and flavor of the classic dish with a heart-conscious approach. Perfect as an appetizer, party snack, or light meal, they’re proof that healthy eating doesn’t have to compromise on taste. Ready in just over an hour, this recipe is your go-to for wholesome comfort food with an authentic Brazilian flair!

Nutriscore Rating: 76/100

Prep Time:40 mins

Cook Time:30 mins

Total Time:70 mins

Servings: 8

Ingredients

• 500 grams Chicken breast
• 1 tablespoon Olive oil
• 750 milliliters Low-sodium chicken broth
• 1 cup Whole wheat flour
• 1 medium Onion, finely chopped
• 2 cloves Garlic, minced
• 500 milliliters Vegetable broth
• 2 tablespoons Parsley, chopped
• 1 small Carrot, grated
• 2 tablespoons Scallions, sliced
• 0.5 teaspoon Ground black pepper
• 1 teaspoon Salt
• 1 cup Panko breadcrumbs
• 1 Egg, beaten
• 1 can Avocado oil spray

Directions

Step 1

Place the chicken breast in a saucepan and cover with the low-sodium chicken broth. Bring to a simmer over medium heat, cover, and cook for about 15 minutes or until the chicken is cooked through.

Step 2

Remove chicken from the broth and let it cool. Once cooled, shred the chicken using two forks.

Step 3

In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent, about 3-4 minutes.

Step 4

Add the shredded chicken, grated carrot, chopped parsley, sliced scallions, and ground black pepper to the skillet. Stir well to combine all ingredients.

Step 5

Pour the vegetable broth into the mixture and let it simmer for 10-15 minutes until most of the liquid is absorbed. Remove the mixture from heat and set aside.

Step 6

In a separate pot, bring the remaining chicken broth to a boil. Gradually stir in the whole wheat flour and continuously mix until a dough forms.

Step 7

Transfer the dough to a lightly floured surface and knead for 5 minutes until smooth and elastic. Divide the dough into 16 equal portions.

Step 8

Flatten each dough portion into a disc and place a tablespoon of the chicken filling in the center. Shape the dough around the filling, forming it into a teardrop or drumstick shape.

Step 9

Dip each shaped coxinha into the beaten egg and then roll in panko breadcrumbs until evenly coated.

Step 10

Preheat an oven to 200°C (390°F). Place the coxinhas on a baking sheet lined with parchment paper, and spray lightly with avocado oil spray.

Step 11

Bake in the preheated oven for 15-20 minutes or until they are golden brown and crisp.

Step 12

Allow them to cool slightly before serving. Enjoy your heart-healthy coxinha de frango!

Nutrition Facts

Serving size	2183.1 grams (2183.1g)

Amount per serving	% Daily Value*
Calories	1847

Total Fat 48.10g	62%
Saturated Fat 9.40g	47%
Polyunsaturated Fat 5.30g
Cholesterol 615mg	205%
Sodium 5865mg	255%
Total Carbohydrate 180.20g	66%
Dietary Fiber 26.60g	95%
Total Sugars 22.20g
Protein 186.90g	374%

Vitamin D 40IU	200%
Calcium 304mg	23%
Iron 14mg	78%
Potassium 3328mg	71%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 22.8%

Protein: 39.3%

Carbs: 37.9%