Lunch: Roasted Chicken Club

This recipe includes superfoods such as:

Chicken Breast

Health benefits of Roasted Chicken Club

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

4 bone-in, skin-on chicken breasts (about 2 1/2 pounds)
Kosher salt and freshly ground black pepper
12 slices thick-cut bacon
3/4 cup mayonnaise
1 1/2 teaspoons hot sauce, or to taste
1 teaspoon granulated garlic
18 slices white sandwich bread, toasted
About 6 romaine leaves, torn into 2-inch pieces
4 medium tomatoes, thinly sliced

Instructions

Preheat the oven to 400 degrees F.
Sprinkle the chicken breasts with a pinch of salt and pepper, and place, skin-side up, on a rimmed baking sheet. Arrange the bacon in a single layer on a wire rack set over rimmed baking sheet. Transfer both baking sheets to the oven and bake until the chicken is just cooked through and the bacon is browned and crisp, about 30 minutes.
Let the bacon cool slightly, then break each slice in half. Transfer the chicken to a cutting board, let rest until cool enough to handle and then remove and discard the skin. Cut the breast from the bone and thinly slice crosswise.
Stir the mayonnaise, hot sauce and granulated garlic together in a small bowl. Lay 6 of the toasts out on a work surface; spread each with about 2 teaspoons of the mayonnaise mixture. Top with some lettuce, 2 tomato slices, 2 bacon halves and some chicken. Cover with another slice of toast and repeat as before, spreading each slice with 2 teaspoons mayonnaise and then layering with the remaining lettuce, tomato, bacon and chicken. Spread the remaining mayo on the last 6 toast slices and top the sandwiches. Secure each sandwich with 2 toothpicks and slice each in half diagonally.

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