Low Fat Coxinha de Frango
Indulge in the rich flavors of Brazil with this healthier twist on the beloved *coxinha de frango*. Our **Low Fat Coxinha de Frango** recipe delivers all the savory satisfaction of the classic Brazilian chicken croquette but with a wholesome makeover. Shredded chicken breast, sautéed with aromatic onions, garlic, parsley, and green onions, creates a flavorful filling, while a tender dough made from whole wheat flour, low-sodium chicken broth, and skim milk encases it. Coated in crunchy panko breadcrumbs and baked—not fried—this recipe is a guilt-free treat that’s low in fat but high in flavor. Perfect as a light snack or appetizer, these baked coxinhas are golden, crispy, and irresistibly delicious. Best of all, they’re simple to make at home and suitable for a healthier, nutrient-conscious lifestyle.
Log this recipe in SnapCalorie
Recipe Information
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
Instructions
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.
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.
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.
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.
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.
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.
Serve: Allow coxinhas to cool slightly before serving. Enjoy them warm as a delightful, low-fat snack or appetizer.
Nutrition Facts
Calories |
4290 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 253.1 g | 324% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 397 mg | 132% | |
| Sodium | 4745 mg | 206% | |
| Total Carbohydrate | 277.9 g | 101% | |
| Dietary Fiber | 37.3 g | 133% | |
| Total Sugars | 32.3 g | ||
| Protein | 194.1 g | 388% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 623 mg | 48% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 3407 mg | 72% | |
*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.
