Lunch: Jambalaya

Recipe by Woman's Day Kitchen This New Orleans meal dates back to the 18th century, when Spanish settlers in Louisiana tried replicating the rice dish paella using local ingredients. With French and African influences, it's a Cajun and Creole classic.

This recipe includes superfoods such as:

Chicken Breast

Health benefits of Jambalaya

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 tbsp. olive oil
8 oz. boneless, skinless chicken breasts
kosher salt
Pepper
6 oz. fully cooked andouille sausage
1 medium onion
2 stalk celery
1 red pepper
2 clove garlic
2 tsp. Cajun seasoning
1 1/2 c. low-sodium chicken broth
1 can petite diced tomatoes with green chiles
1 c. long-grain white rice
8 oz. peeled and deveined shrimp
2 scallions

Instructions

Heat the oil in a large skillet over medium-high heat. Season the chicken with 1/4 teaspoon each salt and pepper and brown, 2 to 3 minutes per side. Scatter the sausage around the chicken and brown, 1 minute per side; transfer to a plate.
Reduce heat to medium, add the onion and cook, covered, stirring occasionally, for 4 minutes. Add the celery and red pepper and cook, stirring occasionally, until the vegetables are just tender, 4 to 5 minutes. Stir in the garlic and Cajun seasoning and cook for 1 minute. Stir in the broth, tomatoes (and their juices), and rice and bring to a boil. Reduce heat and simmer, covered, for 13 minutes.
Fold the chicken and sausage into the rice mixture, nestle the shrimp in the partially cooked rice and cook, covered, until the shrimp are opaque throughout and the rice is tender, 4 to 5 minutes more. Sprinkle with the scallions before serving.

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