Lunch: Plum-Glazed Chicken Kabobs Recipe

This recipe includes superfoods such as:

Chicken Breast

Health benefits of Plum-Glazed Chicken Kabobs Recipe

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

2 cups plum jam
6 tablespoons reduced-sodium soy sauce
2 tablespoons sherry or chicken broth
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1 pound boneless skinless chicken breasts, cubed
1 can (20 ounces) pineapple chunks, drained
1 large green pepper, cut into 1-inch pieces
1 teaspoon cornstarch
3 cups cooked rice

Instructions

In a small saucepan, combine the first five ingredients; heat on low until jam is melted. Reserve half of the plum mixture; refrigerate. Pour half the remaining plum mixture into a large resealable plastic bag; add the chicken. Seal bag and turn to coat. In another large resealable plastic bag add the other half of plum mixture. Add pineapple and green pepper. Seal bag and turn to coat; refrigerate both bags for at least 2 hours.
Place cornstarch in a small saucepan; Gradually add reserved plum mixture into saucepan. Stir until smooth. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Remove from the heat; set aside.
Drain and discard marinade from chicken and vegetables. On 12 metal or soaked wooden skewers, alternately thread chicken, pineapple and green pepper.
Place skewers on a broiler pan 3-4 in. from the heat. Broil for 1-2 minutes on each side. Baste with plum glaze. Broil 4-6 minutes longer or until chicken juices run clear, turning and basting frequently. Serve over rice with any remaining glaze.

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