Lunch: Chicken Anticuchos

Recipe by Paola Briseño González Look for aji amarillo paste, a spicy Peruvian seasoning made from yellow chile peppers, in Latin markets. It's wonderful in marinades and meat rubs.

This recipe includes superfoods such as:

Chicken Breast

Health benefits of Chicken Anticuchos

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

1/2 cup white vinegar, divided
2 tablespoons aji amarillo paste
2 1/2 teaspoons ground cumin, divided
1 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
6 garlic cloves
3 (6-oz.) skinless, boneless chicken breast halves
1 red onion
1 red or green bell pepper
1/4 cup canola oil
Dash of kosher salt
Dash of freshly ground black pepper
Cooking spray

Instructions

Place 1/4 cup vinegar, aji amarillo paste, 2 teaspoons cumin, black pepper, salt, and garlic in a mini food processor; process until smooth. Place marinade in a large zip-top plastic bag.
Cut chicken into 2-inch cubes. Place chicken cubes in bag with marinade; toss well to coat. Marinate in refrigerator at least 45 minutes or up to overnight.
Peel onion; cut into 1-inch wedges. Remove stem, seeds, and membrane from bell pepper; cut into 1-inch pieces.
Remove chicken from marinade; discard marinade. Thread the chicken and vegetable pieces evenly onto 8 (10-inch) skewers, alternating chicken with vegetables.
Combine remaining vinegar, remaining cumin, oil, dash of salt, and dash of pepper in a small bowl.
Preheat grill to medium-high. Place skewers on grill rack coated with cooking spray; grill skewers 2 minutes on each side or until chicken is done, basting frequently with vinegar mixture.