Tapioca de Frango

Tapioca de Frango is a delightful Brazilian breakfast dish made with cassava flour, filled with shredded chicken and fresh herbs. This high-protein meal is not only flavorful but also gluten-free, making it a perfect start to your day.

Ingredients

• Tapioca flour - 200 grams
• Cooked shredded chicken - 150 grams
• Fresh cilantro - 20 grams, chopped
• Green onions - 30 grams, chopped
• Olive oil - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Lime - 1, for serving

Steps

1. In a bowl, mix the tapioca flour with a pinch of salt and enough water to form a thick paste.
2. Heat a non-stick skillet over medium heat and spread a thin layer of the tapioca mixture evenly in the pan.
3. Cook for about 2-3 minutes until the edges lift and the center is set, then flip it carefully.
4. On one half of the tapioca, add the cooked shredded chicken, chopped cilantro, and green onions.
5. Fold the other half over the filling and cook for another 2-3 minutes until everything is heated through.
6. Remove from the skillet and serve warm with lime wedges on the side.

Nutrition

• Calories: 350
• Protein: 25 g
• Carbs: 40 g
• Fiber: 2 g
• Sugar: 0 g
• Sodium: 500 mg
• Cholesterol: 60 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.15 L

Health Benefits

• High in protein, supporting muscle growth and repair.
• Gluten-free, making it suitable for those with gluten intolerance.

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