Grilled Pork and Sweet Potato Kabobs - PCOS-Friendly Recipe

Servings: 2

Lunch

This Grilled Pork and Sweet Potato Kabobs is a PCOS-friendly recipe.

Nutrition per Serving

0 Calories

0g Protein

0g Carbs

0g Fat

Rosemary infused marmalade gives great flavor to pretty sweet potatoes, zucchini and pork.

Ingredients

1/3 cup orange marmalade
1 teaspoon finely chopped fresh rosemary leaves
1/4 teaspoon salt
1/2 lb dark-orange sweet potatoes, peeled, cut into 8 pieces
2 tablespoons water
1/2 lb pork tenderloin, cut into 1-inch pieces
1 small zucchini, cut into 8 slices

Instructions

Heat gas or charcoal grill. In 1-quart saucepan, heat marmalade, rosemary and salt to boiling, stirring frequently. Remove from heat; set aside.
In 1-quart microwavable bowl, place sweet potato pieces and water. Cover loosely with microwavable paper towel. Microwave on High 2 to 3 minutes, stirring once, just until potatoes are tender (do not overcook). Drain sweet potatoes; rinse with cold water.
On each of four 10- to 12-inch metal skewers, carefully thread pork, sweet potatoes and zucchini (with cut side facing out) alternately, leaving 1/4-inch space between each piece.
Cover and grill kabobs over medium heat 8 to 10 minutes, turning once and brushing with marmalade glaze during last 3 minutes, until pork is no pink in center.

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Frequently Asked Questions

Is Grilled Pork and Sweet Potato Kabobs good for PCOS?

Yes, this Grilled Pork and Sweet Potato Kabobs recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.

Can I eat this for Lunch with PCOS?

Yes, this recipe works well as a PCOS-friendly Lunch. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.

How do I fit this recipe into a PCOS meal plan?

This recipe can be part of a structured PCOS meal plan. It makes 2 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.

Comments

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