Low Fat Coxinha de Frango
Reimagine a Brazilian classic with this wholesome and delicious Low Fat Coxinha de Frango recipe! Made with tender shredded chicken breast, a rich blend of herbs and aromatics, and a velvety whole wheat dough, this healthier version is oven-baked to golden perfection instead of being deep-fried. The recipe swaps traditional ingredients for lighter alternatives, using skim milk, olive oil, and panko breadcrumbs for a crispy exterior while keeping the fat content in check. Perfect as a guilt-free snack, appetizer, or party treat, each bite of these teardrop-shaped delights bursts with flavor without compromising your health goals. Plus, with just 30 minutes of prep time and simple instructions, this family-friendly dish is as easy as it is irresistible!
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Ingredients
- 1 lb Chicken breast
- 2 tablespoons Olive oil
- 1 large Onion
- 3 cloves Garlic cloves
- 2 cups Low-sodium chicken broth
- 2 cups Whole wheat flour
- 1 cup Skim milk
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Parsley
- 0.25 cup Chopped green onions
- 2 large Egg whites
- 1.5 cups Panko breadcrumbs
- 1 can Cooking spray
Directions
Step 1
Cook the chicken breast: In a pot, bring 4 cups of water to a boil. Add the chicken breast and boil for about 15-20 minutes until fully cooked. Once done, remove from the pot and shred using two forks.
Step 2
Prepare the filling: In a skillet over medium heat, add 1 tablespoon of olive oil. Sauté the chopped onion and minced garlic cloves until the onion becomes translucent. Add the shredded chicken, season with salt and pepper, and stir in the parsley and green onions. Cook for another 5 minutes. Set aside.
Step 3
Make the dough: In a large saucepan, heat the remaining tablespoon of olive oil. Add the chicken broth and skim milk, and bring the mixture to a boil. Gradually add the whole wheat flour while constantly stirring to avoid lumps. Once the mixture forms a consistent dough, remove from heat and let it cool slightly.
Step 4
Shape the coxinhas: Using your hands, take a small piece of dough and flatten it. Place about a tablespoon of the chicken filling in the center, fold the dough around the filling, and shape it into a small teardrop. Repeat until all the dough and filling are used up.
Step 5
Prepare for baking: Preheat your oven to 400°F (200°C). Lightly beat the egg whites in a small bowl. Brush the coxinhas with egg whites and then roll them in panko breadcrumbs to coat.
Step 6
Bake the coxinhas: Place the coxinhas on a baking sheet lined with parchment paper. Lightly spray them with cooking spray. Bake in the preheated oven for 20 minutes or until golden brown and crispy.
Step 7
Serve: Allow coxinhas to cool slightly before serving. Enjoy them warm as a delightful, low-fat snack or appetizer.
Nutrition Facts
| Serving size | (2127.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4290.1 |
| Total Fat 253.1g | 0% |
| Saturated Fat 9.3g | 0% |
| Polyunsaturated Fat 4.9g | |
| Cholesterol 397.4mg | 0% |
| Sodium 4744.9mg | 0% |
| Total Carbohydrate 277.9g | 0% |
| Dietary Fiber 37.3g | 0% |
| Total Sugars 32.3g | |
| Protein 194.1g | 0% |
| Vitamin D 107.4IU | 0% |
| Calcium 622.7mg | 0% |
| Iron 17.5mg | 0% |
| Potassium 3406.7mg | 0% |
Source of Calories