Whole30 Coxinha de Frango

Delight in this healthier spin on Brazil’s beloved snack with our Whole30 Coxinha de Frango! Perfectly suited for those following a Whole30, paleo, or gluten-free lifestyle, this recipe swaps traditional wheat-based dough for a fluffy yam and almond flour mixture, creating a rich, satisfying taste without compromising on dietary goals. Inside, tender shredded chicken mingles with sautéed onion, garlic, and a touch of fresh parsley, while a hint of paprika and cumin adds a subtle smokiness. Baked to golden perfection rather than fried, these teardrop-shaped bites are crispy on the outside, soft on the inside, and utterly full of flavor. Ideal as an appetizer, snack, or party pleaser, they’re sure to win over both health-conscious eaters and traditionalists alike!

Nutriscore Rating: 77/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 6

Ingredients

• 500 grams Chicken breast
• 600 grams Yams
• 150 grams Almond flour
• 2 large Egg
• 1 medium Onion
• 3 Garlic clove
• 2 tablespoons Olive oil
• 1 teaspoon Paprika
• 1 teaspoon Ground cumin
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh parsley

Directions

Step 1

Preheat the oven to 200°C (400°F).

Step 2

Peel and cube the yams, then boil them in water until tender, about 20 minutes.

Step 3

While the yams cook, heat 1 tablespoon of olive oil in a skillet over medium heat. Chop the onion and mince the garlic, then sauté them in the skillet until translucent, about 5 minutes.

Step 4

Add the chicken breasts to the skillet, season with paprika, cumin, salt, and black pepper. Cook on medium heat until the chicken is completely cooked through, about 10 minutes. Remove from heat and let cool slightly.

Step 5

Once cooled, shred the chicken using two forks and mix it with the sautéed onion and garlic. Stir in fresh parsley.

Step 6

Drain the yams and mash them in a bowl until smooth. Allow to cool slightly.

Step 7

Mix the almond flour into the mashed yams to form a dough-like consistency.

Step 8

Whisk the eggs in a small bowl and set aside.

Step 9

To assemble the coxinha, take a small amount of yam dough, flatten it into your palm, and place a tablespoon of the chicken filling in the center. Enclose the filling with the dough and shape it into a teardrop shape.

Step 10

Brush each coxinha with egg wash, then arrange them on a baking sheet lined with parchment paper.

Step 11

Bake in the preheated oven for 25-30 minutes, or until golden brown.

Step 12

Remove from oven and let cool slightly before serving.

Nutrition Facts

Serving size	(1568.3g)

Amount per serving	% Daily Value*
Calories	2823.9

Total Fat 138.5g	0%
Saturated Fat 18.4g	0%
Polyunsaturated Fat 9.0g
Cholesterol 869.0mg	0%
Sodium 4295.5mg	0%
Total Carbohydrate 221.7g	0%
Dietary Fiber 43.4g	0%
Total Sugars 16.0g
Protein 198.0g	0%

Vitamin D 107.5IU	0%
Calcium 641.5mg	0%
Iron 16.6mg	0%
Potassium 7417.5mg	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: 42.6%

Protein: 27.1%

Carbs: 30.3%