Lunch: Grilled Chicken with Simple Succotash

This recipe includes superfoods such as:

Chicken Breast

Health benefits of Grilled Chicken with Simple Succotash

Skinless chicken breast, often heralded for its lean nutritional profile, is undeniably a powerhouse when it comes to protein content. With an impressive 21 grams of protein packed into every 100 grams of the breast, it emerges as a preferred choice for those conscious about their protein intake. Delving deeper into the nutritional matrix of chicken, one can't overlook the copious amounts of vitamin B6 it houses. This particular vitamin plays an indispensable role in our body, especially when discussing Polycystic Ovary Syndrome (PCOS) management.

For individuals grappling with PCOS, the internal hormonal turbulence can be overwhelming, often leading to a spike in testosterone and androgen levels. This is where vitamin B6 comes into the spotlight. Acting as a balancer, vitamin B6 diligently works behind the scenes to keep these hormones in check, ensuring they don't surge beyond desirable levels. It is this equilibrium that becomes paramount for those earnestly looking to curtail the excessive flow of testosterone and androgen. In the broader spectrum of PCOS management, incorporating foods rich in vitamin B6, like chicken breast, can be a strategic move, providing both nutritional sustenance and hormonal balance.

Ingredients

6 boneless, skinless chicken breast halves
6 tsp. mesquite seasoning
1 tbsp. canola oil
1 tbsp. unsalted butter
4 oz. fresh small okra
2 c. fresh corn kernels
1 c. fresh or frozen baby lima beans
1 orange bell pepper
3/4 c. chopped onion
1 tbsp. chopped fresh thyme leaves
1 tsp. kosher salt
1/2 tsp. minced garlic
1/2 tsp. salt
1/2 tsp. Pepper
1 c. heavy cream
6 slice red beefsteak tomatoes
6 slice yellow beefsteak tomatoes
thyme sprigs

Instructions

Rub each chicken breast with 1 tsp. of the seasoning; let stand at room temperature while making succotash and preparing the grill.
Heat oil and butter in a large saucepan over medium-high heat; when butter is melted, add okra, corn, lima beans, bell pepper, onion, thyme, both salts, garlic, and pepper; sautÉ 5 minutes. Add cream and bring to a boil; cover pan. Reduce heat to medium-low and simmer 8 minutes, stirring once or twice, or until vegetables are tender and cream has reduced slightly.
Prepare an outdoor grill with a medium-hot fire, or preheat a double-burner stovetop grill pan. Brush the grill rack or grill pan with a little oil. Grill chicken 10 to 12 minutes, turning once, or until thickest parts are no longer pink.
Place a slice of red and yellow tomato on each of 6 plates; top with chicken and spoon succotash around chicken. Garnish with thyme sprigs.

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