PCOS and Jicama (Mexican Turnip): A Nutritious Addition to Your Diet
Discover how jicama, a low-glycemic root vegetable, can benefit women with PCOS. Learn about its nutritional value and delicious ways to incorporate it into your diet.
A yummy twist on enchiladas.
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 breasts, bone and skin removed chicken breast
1 medium onion
4 cloves garlic
8 oz sour cream
1/3 cup cilantro
1 tsp cumin
1 tsp salt
1 tsp black pepper
30 oz great northern beans
2 limes yield lime juice
2 cups shredded monterey jack cheese
8 white corn tortillas
16 oz salsa verde
1. Chunk chicken and cook in skillet sprayed with cooking spray (like Pam) until lightly brown. Remove from skillet.
2. In same skillet, sauté chopped onion and chopped garlic.
3. In large bowl, mix sour cream, chopped cilantro, cumin, salt, pepper, lime juice, 1 cup cheese, beans, cooked onion and garlic mixture.
4. Shred chicken and add to bowl. Mix well.
5. Spread half of mixture in 9x13" baking dish.
6. Quarter all tortillas (white corn are best). Spread half of tortillas over mixture. Spread half jar of salsa verde over tortillas.
7. Repeat layers. Top with remaining cheese.
8. Bake at 350 °F (175 °C) for 20 minutes.
Serving Size: 8
Amount Per ONE Serving | ||
---|---|---|
Calories 464 kcal | ||
Fat 16.88 g | ||
Carbohydrate 41.02 g | ||
Protein 38.67 g | ||
Iron 151 mg | ||
Calcium 284 mg | ||
Cholesterol 89 mg | ||
Monounsaturated Fat 4.7 g | ||
Polyunsaturated Fat 1.33 g | ||
Saturated Fat 9.64 g | ||
Trans Fat 0.02 | ||
Sodium 872 mg | ||
Sugar 2.91 g | ||
Potassium 924 mg | ||
Vitamin A 102 mcg | ||
Vitamin C 108 mg | ||
Fiber 8 g |
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