Lunch: Spiced Chicken Tacos with Avocado and Pomegranate Salsa

Recipe by Woman's Day Kitchen Avocado is packed with monounsaturated fats that help reduce inflammation and will help you feel fuller longer.

This recipe includes superfoods such as:

Chicken Breast

Health benefits of Spiced Chicken Tacos with Avocado and Pomegranate Salsa

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 tsp. ground cumin
1/2 tsp. garlic powder
1/4 tsp. chipotle chili powder
kosher salt
Pepper
1 tbsp. olive oil
2 large boneless, skinless chicken breasts
4 medium radishes
2 scallions
1 large avocado
1/4 c. pomegranate seeds
1 tbsp. fresh lime juice
1/2 c. fresh cilantro leaves
8 small flour tortillas
sour cream

Instructions

Heat oven to 425 degrees F. Line a rimmed baking sheet with foil. In a small bowl, combine the cumin, garlic, chili powders, and 1/2 teaspoon salt.
Heat the oil in a medium skillet over medium heat. Season the chicken with the spice mixture and cook until browned, 2 to 3 minutes per side. Transfer the chicken to the baking sheet and roast until cooked through, 8 to 10 minutes.
Meanwhile, in a medium bowl, gently toss together the radishes, scallions, avocado, pomegranate seeds, lime juice, and 1/4 teaspoon each salt and pepper; fold in the cilantro.
Slice the chicken into 1/4-inch-thick pieces. Fill the tortillas with the chicken and top with the pomegranate salsa. Serve with sour cream, if desired.

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