Tapioca com Frango

Tapioca com Frango is a delicious Brazilian breakfast that blends the chewy texture of tapioca with protein-packed shredded chicken. This dish is not only satisfying but also offers a great start to your day.

Ingredients

• Tapioca flour - 200 grams
• Cooked chicken breast, shredded - 150 grams
• Mozzarella cheese, shredded - 50 grams
• Olive oil - 1 tablespoon
• Garlic, minced - 1 clove
• Onion, finely chopped - 1/4 cup
• Chopped parsley - 2 tablespoons
• Salt - to taste
• Black pepper - to taste

Steps

1. In a skillet, heat the olive oil over medium heat. Add the minced garlic and chopped onion, sautéing until the onion becomes translucent.
2. Add the shredded chicken to the skillet, seasoning with salt and black pepper. Cook for about 5 minutes, until heated through. Stir in the chopped parsley, then remove from heat.
3. In a separate non-stick pan, sprinkle a thin layer of tapioca flour evenly to form a pancake. Cook for about 2-3 minutes on one side until it firms up, then flip it over.
4. Add a portion of the chicken mixture on one half of the tapioca, sprinkle with mozzarella cheese, and fold the other half over to encase the filling.
5. Cook for an additional 2 minutes until the cheese melts. Repeat with the remaining ingredients.
6. Serve hot, garnished with extra parsley if desired.

Nutrition

• Calories: 450
• Protein: 34 g
• Carbs: 50 g
• Fiber: 2 g
• Sugar: 1 g
• Sodium: 600 mg
• Cholesterol: 80 mg
• Total Fat: 16 g
• Saturated Fat: 5 g
• Unsaturated Fat: 10 g
• Water: 0.2 L

Health Benefits

• High in protein from chicken and cheese, promoting muscle repair and growth.
• Gluten-free option suitable for those with gluten sensitivities.

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