Lunch: Mexican Chicken & Quinoa

Recipe by Lauren Miyashiro It's also delicious with rice, but we think you'll love the quinoa.

This recipe includes superfoods such as:

Chicken Breast

Health benefits of Mexican Chicken & Quinoa

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 c. quinoa, rinsed
2 1/4 c. chicken or vegetable stock, divided
1 lime, zest and juice (divided)
kosher salt
2 chicken breasts, cut into 1-in pieces
1 tsp. dried oregano
1 1/2 tsp. ground cumin
1 tsp. chili powder
1/2 tsp. paprika
1 bell pepper, sliced lenthwise
1 onion, sliced
1 15.5-oz can black beans, drained
1 c. corn
1 jalapeño, finely diced
1 c. Monterey Jack, shredded
1 c. salsa
1 avocado, sliced
sour cream
extra-virgin olive oil

Instructions

In a large saucepan, combine quinoa, 2 cups of stock (or water) and a pinch of salt and bring to boil. Reduce heat, cover and let simmer until liquid is absorbed, about 15 minutes. Fluff quinoa and add the zest of 1 lime and the juice of half a lime.
Meanwhile, season chicken. In a medium bowl, toss chicken with spices and a squeeze of lime. Set aside.
Heat about 2 tablespoons of olive oil in a large skillet over medium-high heat. When the pan is hot, add the onions and peppers. Season to taste with salt and pepper. When the vegetables are soft, remove them from pan and set aside.
Add more olive oil to skillet. Add chicken, season with salt and pepper, and sauté until cooked through. Remove from pan and set aside.
Add remaining stock to skillet and scrape the bottom of the pan with a wooden spoon. Add the black beans and let simmer until the liquid reduces about halfway. Season to taste with salt and pepper. Add a squeeze of lime. Set aside.
Combine corn and diced jalapeño.
Build your bowl. Fill bowl with quinoa, then add chicken, peppers, onions and the bean and corn mixtures. Top with cheese, sour cream, salsa and avocado.

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