Best Protein Powder for PCOS: Fueling Your Health
Discover the top protein powders for managing PCOS. Learn about their benefits, how to choose the right one, and tips for incorporating them into your diet.
This recipe includes superfoods such as:
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.
3 1/2 tablespoons paprika
2 1/2 tablespoons chili powder
1/2 teaspoon cayenne
1/4 teaspoon ground cumin
1 teaspoon sugar
1/2 teaspoon salt
3 tablespoons cooking oil
3 tablespoons flour
2 cloves garlic, minced
3 cups canned low-sodium chicken broth or homemade stock
1 1/3 pounds boneless, skinless chicken breasts (about 4 in all)
1/4 teaspoon fresh-ground black pepper
1/2 pound tortilla chips
1/4 pound feta, crumbled (about 3/4 cup)
1/2 cup sour cream
1 red onion, sliced thin
1/2 cup cilantro leaves
In a small bowl, combine the paprika, chili powder, cayenne, cumin, sugar, and 1/4 teaspoon of the salt.
In a large saucepan, heat 2 tablespoons of the oil over moderately low heat. Add the flour and cook, whisking, until golden, about 3 minutes. Add the garlic; cook for 30 seconds. Add the paprika and chili powder mixture and then add the broth slowly, whisking, until smooth. Bring to a simmer. Simmer, covered, until thick enough to coat a spoon, about 25 minutes.
Meanwhile, in a large frying pan, heat the remaining 1 tablespoon oil over moderate heat. Season the chicken with the remaining 1/4 teaspoon salt and the pepper and cook until browned and just done, about 5 minutes per side. Remove the chicken from the pan and let it rest for 5 minutes. Cut crosswise into slices.
Add the tortilla chips to the chile sauce and cook, stirring, until the chips are soft but not falling apart, about 2 minutes. Put the sauce on plates and top with the feta, sour cream, onion, cilantro, and chicken.
Serving Size: 4
Amount Per ONE Serving | ||
---|---|---|
Calories 0 kcal | ||
Fat 0 g | ||
Carbohydrate 0 g | ||
Protein 0 g |
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