Lunch: Lemon-Rosemary Chicken Kebabs

Recipe by Judy Kim Amp up grilled chicken with fresh herbs and citrus.

This recipe includes superfoods such as:

Chicken Breast, Lemon

Health benefits of Lemon-Rosemary Chicken Kebabs

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.

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

1 c. wild rice
2 Fresh rosemary sprigs
2 lemons
kosher salt
Freshly ground black pepper
1 1/2 lb. boneless, skinless chicken breasts, cut into long 1/2"-thick strips
extra-virgin olive oil
bamboo skewers, soaked in water
sea salt, such as Maldon

Instructions

Cook rice according to package instructions. Meanwhile, in a small bowl mix together 1 teaspoon chopped fresh rosemary, zest of 1 lemon, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Set aside. Cut remaining lemons in half.
In a medium mixing bowl toss chicken with a drizzle of olive oil. Sprinkle rosemary-lemon seasoning evenly all over; massage into chicken. Thread chicken onto skewers.
Preheat grill on medium-high. Place chicken and lemons cut side down on the grill. Grill lemons until caramelized and grill marks appear, 2 to 3 minutes. Cook chicken until lightly charred, 3 to 4 minutes on each side. Keep flipping every 2 minutes until internal temperature reaches 165 degrees F. Transfer to a clean plate and cover loosely with foil.
Serve skewers over bed of wild rice with grilled lemons. For extra flavor, top with zest of grilled lemons, chopped fresh rosemary, and sprinkle of sea salt.

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