Whole30 Coxinha de Frango
Discover the perfect fusion of flavor and nutrition with this Whole30 Coxinha de Frango recipe—a wholesome twist on Brazil's beloved street food snack. Made with tender chicken breast, creamy yams, and almond flour, these savory bites are completely grain-free and dairy-free, aligning effortlessly with Whole30 guidelines. Each golden teardrop-shaped delight is filled with a seasoned chicken mixture enhanced with sautéed onion, garlic, paprika, and fresh parsley for a burst of hearty, aromatic taste. The yam-based dough creates a soft, naturally sweet exterior, while the almond flour adds a subtle nuttiness and structure. Baked instead of fried, this health-conscious version ensures guilt-free indulgence without sacrificing authenticity. Perfect for meal prep, parties, or a satisfying snack, these baked delights are a must-try for anyone seeking wholesome, gluten-free, Whole30-friendly recipes.
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Recipe Information
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
Instructions
Preheat the oven to 200°C (400°F).
Peel and cube the yams, then boil them in water until tender, about 20 minutes.
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.
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.
Once cooled, shred the chicken using two forks and mix it with the sautéed onion and garlic. Stir in fresh parsley.
Drain the yams and mash them in a bowl until smooth. Allow to cool slightly.
Mix the almond flour into the mashed yams to form a dough-like consistency.
Whisk the eggs in a small bowl and set aside.
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.
Brush each coxinha with egg wash, then arrange them on a baking sheet lined with parchment paper.
Bake in the preheated oven for 25-30 minutes, or until golden brown.
Remove from oven and let cool slightly before serving.
Nutrition Facts
Calories |
2824 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.5 g | 178% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 9.0 g | ||
| Cholesterol | 869 mg | 290% | |
| Sodium | 4296 mg | 187% | |
| Total Carbohydrate | 221.7 g | 81% | |
| Dietary Fiber | 43.4 g | 155% | |
| Total Sugars | 16.0 g | ||
| Protein | 198.0 g | 396% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 642 mg | 49% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 7418 mg | 158% | |
*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.
