Lunch: Chicken with Kaffir Lime Pesto

This recipe includes superfoods such as:

Chicken Breast, Lemon

Health benefits of Chicken with Kaffir Lime Pesto

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.

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

1/4 cup canola oil
2 tablespoons minced garlic
2 tablespoons minced ginger
2 tablespoons minced lemongrass
1 tablespoon curry powder
1 tablespoon salt
1 teaspoon chili akes
2 bone-in chicken legs
1 whole bone-in chicken breast, split

Instructions

Mix together the oil, garlic, ginger, lemongrass, curry powder, salt and chili flakes in a large bowl. Add the chicken and rub the mixture into the chicken pieces. Cover and let sit for 2 hours in the refrigerator. For the kaffir lime pesto: Pulse the basil, cilantro, mint, oil, peanuts, garlic and lime leaves in a food processor until incorporated into a pesto and season with salt and pepper. Set aside while you cook the chicken. Heat a cast-iron grill pan over medium-high heat and preheat the oven to 350 degrees F. Brush half of the coconut milk on the skin of the chicken and place skin-side down onto the grill pan until crisp, 2 minutes. Brush the rest of the coconut milk on the other side of the chicken, and grill for another 2 minutes. Transfer the pan to the oven and bake until cooked through completely, 8 to 10 minutes. Remove the chicken from the pan and immediately toss in the pesto, allowing the heat to cook the pesto and release its fragrance and layers of avors. Squeeze the limes onto the chicken, plate and serve. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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