Lunch: Chicken Fajita Spuds Recipe | Myrecipes

This recipe includes superfoods such as:

Chicken Breast

Health benefits of Chicken Fajita Spuds Recipe | Myrecipes

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

2 teaspoons ground cumin
1 teaspoon dried oregano, crushed
1/4 teaspoon ground red pepper
1/2 teaspoon salt
6 skinned and boned chicken breast halves
6 large baked potatoes
1 1/2 cups (6 ounces) shredded Mexican-style cheese blend, divided
1/2 cup sour cream
2 tablespoons butter or margarine
3 tablespoons milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Garnishes: chopped fresh cilantro, fresh cilantro sprigs

Instructions

Combine first 4 ingredients; rub onto all sides of chicken breast halves. Place chicken in a lightly greased 13- x 9-inch baking dish, and let stand 15 minutes.
Bake chicken at 400 ° for 6 minutes on each side. Cut into strips.
Cut a 1-inch-wide strip from top of each baked potato. Carefully scoop out pulp, leaving shells intact; set shells aside. Mash pulp; stir in 1 cup cheese blend, 1/2 cup sour cream, butter, and next 3 ingredients. Spoon into shells, and place on a baking sheet.
Bake potatoes at 350 ° for 20 minutes. Sprinkle with remaining cheese blend, and top with chicken. Bake 5 more minutes or until cheese melts. Serve with sour cream and salsa. Garnish, if desired.

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