Low Fat Coxinha
Indulge in the deliciously light and healthier take on Brazil's beloved appetizer with this Low Fat Coxinha recipe! Featuring a flavorful shredded chicken filling mixed with low-fat cream cheese, aromatic spices, and sautéed garlic and onion, this guilt-free treat is wrapped in a wholesome whole wheat dough that comes together seamlessly with low-sodium chicken broth. Instead of deep-frying, these coxinhas are baked to golden perfection, delivering the same irresistible crunch and tenderness with fewer calories. Coated in a light breadcrumb crust and brushed with olive oil, they pair beautifully as a savory snack or party appetizer. Ready in just over an hour, this delightful recipe is perfect for feeding a crowd while keeping things nutritious. Make your next event unforgettable with this easy, oven-baked, low-fat twist on a Brazilian classic!
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Recipe Information
Ingredients
- 300 grams Chicken breast
- 100 grams Low-fat cream cheese
- 240 grams Whole wheat flour
- 500 milliliters Chicken broth, low sodium
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Paprika
- 100 grams Breadcrumbs
- 50 milliliters Milk, low-fat
- 1 large Egg white
Instructions
Begin by boiling the chicken breast in a small pot with water until fully cooked, about 15 minutes. Remove from the pot, let it cool slightly, then shred using two forks.
In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, sauté until golden and aromatic.
Add the shredded chicken to the pan along with salt, black pepper, and paprika. Mix thoroughly to ensure the chicken is evenly coated with the spices.
Stir in the low-fat cream cheese, mixing well until melted and fully integrated into the chicken mixture. Remove the pan from heat and set aside.
In another pot, bring the chicken broth to a boil and then gradually add the whole wheat flour, stirring continuously to prevent lumps from forming. Keep stirring until a soft dough forms, approximately 5 minutes.
On a clean surface, knead the dough gently until it's smooth and consistent. If the dough is too sticky, add a little extra flour while kneading.
To assemble the Coxinhas, take a small amount of dough (about 40 grams), flatten it in the palm of your hand and place a tablespoon of the chicken mixture in the center. Close the dough around the filling, shaping it into a tear-drop or drumstick form.
In a bowl, whisk the egg white with the low-fat milk. Place the breadcrumbs in a separate shallow dish.
Dip each Coxinha first in the milk and egg white mixture and then roll in breadcrumbs until fully coated.
Preheat the oven to 200°C (392°F) and line a baking sheet with parchment paper. Lightly brush the parchment paper with 1 tablespoon of olive oil to prevent sticking.
Arrange the coated Coxinhas on the prepared baking sheet and bake in the preheated oven for about 20-25 minutes, or until they are golden and crispy.
Serve warm as an appetizer or snack, and enjoy your Low Fat Coxinha!
Nutrition Facts
Calories |
2273 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.3 g | 88% | |
| Saturated Fat | 19.9 g | 99% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 5773 mg | 251% | |
| Total Carbohydrate | 279.4 g | 102% | |
| Dietary Fiber | 35.9 g | 128% | |
| Total Sugars | 19.7 g | ||
| Protein | 146.9 g | 294% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 448 mg | 34% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 2470 mg | 53% | |
*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.
