Lunch: Chicken Paillard with Tomato and Goat Cheese Salad

This recipe includes superfoods such as:

Chicken Breast

Health benefits of Chicken Paillard with Tomato and Goat Cheese Salad

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 cup yellow cherry tomatoes, halved
1 cup red grape tomatoes, halved (see Note)
Sea salt
2 ounces mild goat cheese, crumbled
3 tablespoons extra-virgin olive oil
Freshly ground pepper
4 skinless, boneless chicken breast halves, pounded 1/3 inch thick

Instructions

Put the tomatoes in a colander set over a bowl. Add 1/4 teaspoon of salt, toss well and let stand for 15 minutes to release the juices. Remove the tomatoes and whisk half the goat cheese into the tomato juices until smooth. Whisk in 2 tablespoons of the oil and season with pepper. Fold the tomatoes and the remaining goat cheese into the dressing.
Light a grill or heat a grill pan. Brush the chicken with the remaining 1 tablespoon of oil and season with salt and pepper. Grill over a hot fire or high heat, until golden on the bottom and almost cooked through, about 5 minutes. Turn the chicken and grill for 2 minutes longer, or until cooked through. Transfer to dinner plates, spoon the tomato and goat cheese salad on top and serve.