Dinner: Chicken with Artichokes and Melted Lemons

Delicious glazed chicken matched perfectly with artichokes in a lemony sauce.

Prep Time: 5 mins

Cook Time: 35 mins

Total Time: 40 mins

This recipe includes superfoods such as:

Chicken Breast, Lemon

Health benefits of Chicken with Artichokes and Melted Lemons

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 dash pepper
1 dash salt
2 tbsps drained capers
2 tsps olive oil
1 lb chicken breast
3/4 cup chicken broth, low sodium
1 lemon, thinly sliced
1 lemon yields lemon juice
14 oz artichoke hearts, quartered

Instructions

1. Heat olive oil in an 8" skillet over medium-high heat. When the olive oil is heated, swirl it to cover the bottom of pan.

2. Add the chicken breasts and sear them until browned. Turn the chicken, and brown them on the other side. Remove the chicken breasts to a plate and increase the heat to high.

3. Deglaze the pan with the lemon juice, scraping up and browned bits into the sauce.

4. Add the stock and bring to a simmer. Add the lemon slices to the pan, reduce the heat to medium, and place the chicken breasts on top of the lemon slices.

5. Add the capers, cover, reduce the heat to medium, and cook, covered, for 10 minutes. Remove the lid and add the artichoke hearts. Cover and continue cooking for 5 minutes, or until the breasts are cooked through.

6. Remove the chicken to a warm plate. Increase the temperature and reduce the sauce to a glaze. Taste the sauce and adjust the seasoning with salt and pepper as needed. A little salt will reduce the acidity of the lemons and balance the flavors.

7. Serve the chicken with the artichoke hearts, capers, and melted lemons drizzled with the glaze.

8. Note: based on recipe from the Best Life Diet.

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