Lunch: One-Pot Pan Seared Chicken Breasts with Cherry Tomatoes and White Beans

This recipe includes superfoods such as:

Chicken Breast

Health benefits of One-Pot Pan Seared Chicken Breasts with Cherry Tomatoes and White Beans

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

Four 6-ounce boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 medium sweet onion, such as Vidalia, chopped
1 medium red bell pepper, chopped
3 cloves garlic, chopped
1/4 teaspoon red pepper flakes
3/4 cup low-sodium chicken broth
1/4 cup dry white wine, such as Pinot Grigio
2 cups cherry tomatoes
One 15-ounce can white beans, rinsed and drained
2 tablespoons chopped fresh parsley

Instructions

Heat a large high-sided skillet over medium-high heat. Season the chicken breasts on both sides with salt and pepper. Add the olive oil to the skillet, and once hot, add the chicken breasts. Cook until nice and golden brown, about 6 minutes per side. Remove the chicken to a plate and reserve. Reduce the heat to medium, add the onion and bell pepper and cook, stirring frequently, until softened, about 5 minutes. Stir in the garlic and red pepper flakes and cook, stirring, until the garlic is soft and fragrant, about 2 minutes. Pour in the chicken broth and wine and stir with a wooden spoon to scrap up any browned bits that may have formed on the bottom of the pan. Add the tomatoes and beans and bring the mixture to a simmer. Return the chicken to the skillet and nestle into the tomatoes and beans. Increase the heat to medium-low and simmer until the chicken is fully cooked and the tomato and beans are nice and saucy, about 15 minutes more. Serve the chicken over the white beans and tomatoes and sprinkle with the parsley.