Pollo al Mattone - PCOS-Friendly Recipe
This Pollo al Mattone is a PCOS-friendly recipe.
Nutrition per Serving
Ingredients
- 1 orange
- One 3- to 4-pound chicken
- Kosher salt and freshly ground black pepper
- 3 cloves garlic, minced
- 1/3 cup extra-virgin olive oil
- 1 glass white wine
- 1 hot red pepper, minced
- 1 handful chopped fresh parsley
- 1 sprig fresh rosemary, finely chopped
Instructions
- Special equipment: a wood-fired oven and a brickFinely grate the zest of the orange. Juice the orange. Reserve the zest and half of the juice for the marinade. Reserve the other half of the juice for another use. Cut the backbone out of the chicken, using kitchen shears. Lay the chicken flat and skin-side up on your work surface. Press down on the chicken to flatten it; you'll hear the bones crack. Season the chicken on both sides with salt and pepper. Add the garlic, olive oil, wine, red pepper, parsley, rosemary, orange zest and juice, 1 teaspoon salt and 1 teaspoon pepper to a glass jar and shake it until fully mixed together. Lay out the chicken in a baking dish and coat with the marinade. Cover with aluminum foil and refrigerate for 1 hour. Heat a wood-fired oven to medium-high heat, about 400 degrees F. Discard the marinade and add the chicken to a sheet tray, weighing it down with a brick. Cook, until the chicken is cooked through, or until a thermometer inserted into the thickest part of the thigh registers at 165 degrees F, about 1 hour.
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Frequently Asked Questions
Yes, this Pollo al Mattone recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.
Yes, this recipe works well as a PCOS-friendly Lunch. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.
This recipe can be part of a structured PCOS meal plan. It makes 4 servings, making it great for meal prep. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.
Cook Another PCOS-Friendly Lunch
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