Lunch: Jerk Chicken Sandwiches with Peach Aioli

This recipe includes superfoods such as:

Cinnamon, Chicken Breast

Health benefits of Jerk Chicken Sandwiches with Peach Aioli

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

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 lime
1 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
2 teaspoons (about 4 sprigs) fresh thyme leaves
1 small white onion, finely chopped
1/4 cup (about 4 or 5) scallions, white and tender green parts only, chopped
1 hot Scotch bonnet pepper (use plastic gloves to handle these, protect your eyes, and avoid breathing in the fumes)
1/2 cup low-sodium soy sauce
6 (6-ounce) boneless chicken breasts
1 to 2 tablespoons Irvine Spices Caribbean Jerk Seasoning
1/4 cup olive oil
1 tablespoon all-purpose flour, if cooking on the grill

Instructions

Place the lime in a small microwave-safe bowl and microwave until the essential oils in the skin are released. Since this lime will be hot coming from the microwave, you will need to set this aside briefly, until it cools just enough to handle. Blend the allspice, nutmeg, cinnamon, thyme, onions, scallions, pepper - together in a blender or food processor to make a pulp. Return to the lime and squeeze the juice into the blender through the feed tube. Reserve lime skins. Add the soy sauce through the feed tube and mix well. Season chicken pieces with jerk seasoning and place them along with the lime skins in a container which you will be able to cover tightly. Pour the marinade over the chicken and rest in the refrigerator overnight (or a minimum of 4 hours). Keep tightly covered and away from other foods, as it will taint them. Preheat oven to 350 degrees F. Transfer the marinated chicken to a roasting pan and pour oil over the chicken. Roast covered for about 25 minutes, removing the cover and increasing the temperature to 400 degrees F for the last 5 to 10 minutes or so. When the chicken is done, the flesh will feel firm and the juices will run clear. You can also use an instant-read thermometer which should register an internal temperature of 170 degrees F. The chicken can also be cooked on the grill. Heat grill to medium-high heat. Wrap chicken in a foil pouch in which you have shaken 1 tablespoon flour, and cook over indirect heat (on the side of the grill opposite the direct heat source) for about 15 to 20 minutes. While the chicken is cooking, prepare the aioli. Add peaches, mayonnaise, and cilantro to a food processor and blend until smooth. Season with salt and white pepper, to taste. Assemble sandwiches by placing sauce on roll, then chicken and top with shredded Cheddar and a sprig of cilantro.