Lunch: Grilled Maple-Chile Chicken

This recipe includes superfoods such as:

Chicken Breast

Health benefits of Grilled Maple-Chile Chicken

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

1 medium onion, halved lengthwise and thinly sliced
Kosher salt
1/2 cup pure maple syrup
2 tablespoons Chinese chili paste with garlic
8 large skinless, boneless chicken breast halves (about 4 pounds), pounded 1/3-inch thick

Instructions

In a large, shallow dish, toss the onion with 1 1/4 tablespoons kosher salt. Let stand until the onion releases most of its liquid, about 15 minutes, then stir in the maple syrup and chili paste. Add the chicken breasts and turn to coat completely. Cover and refrigerate for at least 30 minutes or for up to 1 hour.
Light a grill. Remove the chicken from the marinade, brushing off most of the onion. Grill the chicken over a moderately hot fire for about 4 minutes per side, or until lightly charred and cooked through. Transfer to a platter and serve hot.

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