Heart-Healthy Coxinha de Frango
Discover a guilt-free twist on a beloved Brazilian classic with this *Heart-Healthy Coxinha de Frango* recipe! Crafted with tender shredded chicken, whole wheat flour, and a medley of fresh vegetables, these teardrop-shaped delights promise the same savory satisfaction as the traditional version but with better-for-you ingredients. Baked to a golden, crispy perfection using avocado oil spray and panko breadcrumbs, they skip the deep-frying without compromising on crunch. Thanks to low-sodium and nutrient-packed components like olive oil, parsley, and grated carrot, this recipe is a flavorful and wholesome treat. Ready in just over an hour, these baked chicken croquettes are perfect as an appetizer, snack, or party favorite—offering a heart-healthy indulgence the whole family will enjoy!
Log this recipe in SnapCalorie
Recipe Information
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
Instructions
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.
Remove chicken from the broth and let it cool. Once cooled, shred the chicken using two forks.
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.
Add the shredded chicken, grated carrot, chopped parsley, sliced scallions, and ground black pepper to the skillet. Stir well to combine all ingredients.
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.
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.
Transfer the dough to a lightly floured surface and knead for 5 minutes until smooth and elastic. Divide the dough into 16 equal portions.
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.
Dip each shaped coxinha into the beaten egg and then roll in panko breadcrumbs until evenly coated.
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.
Bake in the preheated oven for 15-20 minutes or until they are golden brown and crisp.
Allow them to cool slightly before serving. Enjoy your heart-healthy coxinha de frango!
Nutrition Facts
Calories |
1847 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.1 g | 62% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 615 mg | 205% | |
| Sodium | 5865 mg | 255% | |
| Total Carbohydrate | 180.2 g | 66% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 22.2 g | ||
| Protein | 186.9 g | 374% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 304 mg | 23% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 3328 mg | 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.
