Dinner: Keto Paprika Chicken

Prep Time: 10 mins

This recipe includes superfoods such as:

Chicken Breast, Lemon

Health benefits of Keto Paprika Chicken

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

4 Boneless, Skinless Chicken Breasts
3 Tbsp. Olive Oil
2 Tbsp. Spanish Smoked Paprika
2 Tbsp. Lemon Juice (1 Lemon)
1 Tbsp. Maple Syrup
2 tsp. Minced Garlic
Salt and Pepper

Instructions

1. Preheat your oven to 350F, then get your chicken breasts ready by patting them dry with a paper towel.
2. Cut the chicken into chunks or quarters.
3. In a small ramekin, add 3 Tbsp. Olive Oil, 2 Tbsp. Spanish Smoked Paprika, 2 Tbsp. Lemon Juice, 1 Tbsp. Maple Syrup, and 2 tsp. Minced Garlic.
4. Season the chunks of chicken with salt and pepper on both sides.
5. In a casserole dish, spread about 1/3 of your sauce on the bottom of the pan.
6. Add all chunks of chicken to the casserole dish, rubbing them into the sauce as you place them.
7. Add the remainder of your sauce to the top of the chicken and rub it in well. Make sure you coat every piece.
8. Place into the oven for 30-35 minutes. Once done, broil for an additional 4-5 minutes.
9. Let cool for 4-7 minutes.
10. Serve with a side of cheesy cream spinach!