Whole30 Chicken Empanadas

These Whole30 Chicken Empanadas are a flavorful, grain-free twist on a classic favorite, perfect for those following a Whole30 or paleo lifestyle. The filling combines tender shredded chicken, creamy mashed sweet potatoes, and vibrant sautéed vegetables, all seasoned with a hint of cumin and paprika for a smoky, savory depth. Encased in a golden, flaky dough made from a nutrient-rich blend of coconut, almond, and tapioca flours, these empanadas are baked to perfection for a healthier, gluten-free alternative. Whether served as a satisfying snack, appetizer, or main dish, these empanadas are sure to impress with their wholesome ingredients and crowd-pleasing taste. Enjoy them fresh out of the oven or pack them for an easy on-the-go meal!

Nutriscore Rating: 76/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 4

Ingredients

• 2 cups cooked chicken breast, shredded
• 1 cup sweet potato, peeled and cubed
• 0.5 cup onion, finely chopped
• 0.5 cup red bell pepper, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 1 cup coconut flour
• 1 cup almond flour
• 0.5 cup tapioca flour
• 2 large egg
• 2 tablespoons ghee, melted
• 0.25 cup coconut milk

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Step 2

In a small pot, add sweet potatoes and fill with water to cover. Bring to a boil and cook until the sweet potatoes are tender, about 10 minutes. Drain and mash lightly.

Step 3

In a skillet over medium heat, add 1 tablespoon of olive oil, then add the onion, red bell pepper, and garlic. Sauté until the vegetables are softened, about 5 minutes.

Step 4

Add the cooked sweet potatoes, shredded chicken, cumin, paprika, sea salt, and black pepper to the skillet. Stir everything together and cook for another 3 minutes. Remove from heat and let cool.

Step 5

In a large mixing bowl, combine the coconut flour, almond flour, and tapioca flour.

Step 6

In a separate bowl, whisk together 1 egg, melted ghee, and coconut milk.

Step 7

Add the wet ingredients to the dry ingredients and mix until a dough begins to form. If the dough is too sticky, add a bit more tapioca flour.

Step 8

Divide the dough into 8 equal portions. Take one portion and flatten it into a circle on a piece of parchment paper until it's about 1/8 inch thick.

Step 9

Place 2-3 tablespoons of the filling on one half of the dough circle, fold the dough over to enclose the filling, and press the edges together to seal. Use a fork to crimp the edges.

Step 10

Repeat the process with the remaining dough and filling.

Step 11

Transfer the empanadas to the prepared baking sheet. Beat the remaining egg and brush it over the top of each empanada.

Step 12

Place in the oven and bake for 20-25 minutes, or until golden brown.

Step 13

Remove from the oven and let cool slightly before serving.

Nutrition Facts

Serving size	(1411.8g)

Amount per serving	% Daily Value*
Calories	3068.3

Total Fat 156.3g	0%
Saturated Fat 51.8g	0%
Polyunsaturated Fat 6.6g
Cholesterol 910.6mg	0%
Sodium 3176.7mg	0%
Total Carbohydrate 223.4g	0%
Dietary Fiber 71.3g	0%
Total Sugars 37.5g
Protein 212.0g	0%

Vitamin D 113.1IU	0%
Calcium 503.6mg	0%
Iron 22.1mg	0%
Potassium 3423.6mg	0%

*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: 44.7%

Protein: 26.9%

Carbs: 28.4%