Lunch: Chicken with Peppers and Cauliflower

Boneless chicken breasts get a kick of (healthy) color in this simple sauté dish featuring red and yellow bell peppers, onion and cauliflower with basil-vinaigrette dressing and Parmesan.

This recipe includes superfoods such as:

Chicken Breast, Basil

Health benefits of Chicken with Peppers and Cauliflower

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

4 skinless, boneless chicken breast halves (about 5 oz each)
1 tbsp. all-purpose flour
1 package dry basil-vinaigrette salad dressing mix
1/2 tsp. Pepper
2 tbsp. oil
1 each red and yellow bell pepper
1 c. chopped onion
2 c. fresh cauliflower florets
3/4 c. water
1/2 c. finely shredded Parmesan

Instructions

Coat chicken with mixture of flour, 1 tsp salad dressing mix and the pepper.
Heat 1 Tbsp oil in a large nonstick skillet over medium heat. Add chicken and cook 4 to 5 minutes per side until cooked through. Remove to a plate.
Add remaining 1 Tbsp oil to pan drippings. Add peppers and onion. Sauté 3 minutes or until lightly browned.
Stir in rest of salad dressing mix, cauliflower and 3/4 cup water. Bring to a boil, reduce heat, then cover and simmer 2 to 3 minutes until cauliflower is crisp-tender. Add chicken; sprinkle with cheese. Cover and cook just until cheese melts.

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