Lunch: Achiote Chicken with Masa Gnocchi and Chimichurri

This recipe includes superfoods such as:

Chicken Breast

Health benefits of Achiote Chicken with Masa Gnocchi and Chimichurri

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

Half of a 7-ounce can chipotles in adobo sauce
1/2 cup orange juice
1/2 cup lime juice
1/2 bunch cilantro
1/2 red onion
1/2 yellow onion
1/2 cup garlic cloves, peeled
1/2 tablespoon chipotle powder
Kosher salt and black pepper
2 pounds boneless skinless chicken breasts (about 4 large breasts)

Instructions

For the achiote chicken: In a food processor or blender, combine the chipotle chilies in adobo sauce, orange juice, lime juice, cilantro, red onion, yellow onion, garlic, chipotle powder, salt and pepper and puree.
Combine the chicken breasts with the marinade in a bag or covered container and marinate for at least several hours or preferably overnight.
Remove the chicken and shake off any excess marinade. Heat a grill to medium-high heat and cook the chicken until done, 5 to 6 minutes per side. Season with salt and pepper.
For the chimichurri sauce: In a robot coupe or food processor, combine the shallot, lemons, limes, cilantro, parsley, garlic, red pepper, salt and black pepper and blend until smooth. Remove to a bowl and fold in the oil by hand. Taste for seasoning and adjust as needed, adding more oil if necessary for desired consistency.
For the pico de gallo: Gently toss all the ingredients and check for seasoning. Cover and refrigerate until ready to serve. Makes 1 quart.
For the gnocchi: In a bowl, combine the masa flour, potato, chili powder and salt, and then mix in a stand mixer on low speed with a dough hook, or gently fold together with a spatula. Next add the eggs, 1/4 cup olive oil and agave nectar and knead until incorporated. Continue to knead dough thoroughly until uniform but not stiff, then cover and allow to rest for 20 minutes.
Divide the dough into 8 equal balls. On a hard surface or cutting board dusted with more masa flour, roll balls into strips about 1 inch wide. Portion strips into small, bite-sized dumplings and transfer to a masa-floured sheet pan.
Bring a medium pot of water to boil and, in batches, blanch the gnocchi in boiling water for about 5 minutes or until just beginning to float.
Remove the gnocchi to an ice water bath for about 30 seconds or until cooled. Remove with a slotted spoon and shake off excess water. Add all gnocchi to a bowl or container and toss lightly with about 1 tablespoon of olive oil and set aside until ready to serve.
When it's time to serve the gnocchi, heat about 2 tablespoons of olive oil on medium-high heat in a saute pan until shimmering. In batches if necessary, saute the gnocchi until they begin to brown and crisp slightly all around, 3 to 4 minutes per batch.
Plate with the gnocchi down first, then the chicken, and top with the chimichurri. Garnish on the plate with the pico de gallo.
This 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.

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