Lunch: All Thai'd up Quesadilla

This recipe includes superfoods such as:

Chicken Breast

Health benefits of All Thai'd up Quesadilla

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

1 cup bitter orange juice
1 teaspoon dried Mexican oregano
1 teaspoon ground cumin
2 cloves garlic, minced
2 tablespoons vegetable oil
Kosher salt and freshly ground black pepper
1 pound chicken breasts, cut into 1/4-inch strips
2 serrano peppers, thinly sliced
1 red onion, thinly sliced
Four 8-inch flour tortillas, preferably fresh from a bakery
2 cups grated Monterey Jack cheese
1/2 cup sweet Thai chili sauce
Tortilla chips, for serving
Homemade or store-bought salsa, for serving

Instructions

Combine the orange juice, oregano, cumin and garlic in a medium bowl. Slowly whisk in 1 tablespoon of the vegetable oil and season with salt and pepper. Add the chicken and marinate in the refrigerator for at least 30 minutes and up to 1 hour. Remove the chicken from the marinade, allowing the excess to drain off, and transfer to a plate. Heat a large skillet over medium-high heat; add 2 teaspoons of the vegetable oil. Add the chicken, sprinkle with salt and pepper and cook until lightly browned and cooked through, about 5 minutes. Transfer the chicken to a plate and, to the same skillet, add the peppers and onions. Season with salt and pepper and cook, stirring occasionally, until the onions begin to caramelize and the peppers have softened, 10 to 12 minutes. Transfer to a plate and set aside in a warm place. Heat the remaining teaspoon of vegetable oil in a medium skillet over medium heat. Add 1 of the tortillas, top with 1/2 cup of the cheese and cook until the cheese is partially melted, 2 to 3 minutes. Top with one-quarter of the chicken, one-quarter of the peppers and onions and 2 tablespoons of the sweet Thai chili sauce. Fold the tortilla in half, turn the heat up to medium high and cook until golden brown and toasted, about 2 minutes per side. Repeat with the remaining tortillas. Cut the quesadillas in half and serve with chips and salsa on the side.
NotesThis recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.