Lunch: Superbowl Sunday Buffalo Strips

This recipe includes superfoods such as:

Chicken Breast

Health benefits of Superbowl Sunday Buffalo Strips

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

5 Chicken Breasts Pounded to 1/2″ Thickness
3/4 Cup Almond Flour
1/2 Cup Hot Sauce
1/4 Cup Olive Oil
3 Tbsp. Butter
3 Tbsp. Blue Cheese Crumbles
2 Large Eggs
1 Tbsp. Paprika
1 Tbsp. Chili powder
2 tsp. Salt
2 tsp. Pepper
1 tsp. Garlic Powder
1 tsp. Onion Powder

Instructions

1. Preheat your oven to 400F.
2. Pat your chicken breasts dry from any excess moisture
3. Pound the chicken beasts using a meat hammer to flatten them.
4. Cut the chicken breasts in half along the line of fat.
5. In a ramekin, combine the paprika, chili powder, salt, pepper, garlic powder, and onion powder.
6. In a bowl, combine almond flour and 1/3 of the spice mix.
7. Wrap foil around a cookie sheet and then place a cooling rack over the top.
8. Season your chicken using 1/3 of the spices on one side of the chicken.
9. Flip all of the halved breasts over and season the other side with your remaining spices.
10. In a container, whisk 2 eggs.
11. Dip each chicken strip into the egg mixture, then into the almond flour and spices. Make sure both sides are covered. Lay them flat on the cooling rack.
12. In a pan, add your hot sauce and butter on low heat.
13. Put your chicken into the oven for 15 minutes.
14. Once the chicken is finished cooking, take them out of the oven and drizzle one side with 2 Tbsp. Olive Oil. Put them back in the oven for 3 minutes on broil.
15. Flip the chicken breasts over, drizzling them with the remaining olive oil. Broil them again for 3 minutes.
16. Let the chicken strips cool for 5 minutes then serve with a side of sauce and blue cheese crumbles over them. You can optionally brush each chicken strips with the buffalo sauce.