Lunch: Chicken with Papaya BBQ Sauce

This recipe includes superfoods such as:

Chicken Breast, Lemon, Nuts

Health benefits of Chicken with Papaya BBQ Sauce

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. Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

Spiced Cashew Nuts
1 teaspoon butter
1/2 cup unsalted cashews
Pinch ground paprika
Pinch kosher salt
Marinade
Seeds of 1 large papaya
1 clove garlic, minced
Zest and juice of 1 lime
Zest and juice of 1 lemon
1/4 cup canned coconut cream, skimmed from the top of the can*
2 tablespoons freshly chopped cilantro leaves
1 tablespoon minced fresh ginger
4 boneless, skinless chicken breasts
Papaya BBQ Sauce
1 tablespoon vegetable oil
1 sweet onion, finely diced
3/4 cup sugar
1 Scotch Bonnet pepper, seeded, deveined and quartered
Zest and juice of 2 limes
Zest and juice of 1 lemon
1 cup water
1/2 cup seasoned rice wine vinegar
5 cups large diced papaya
2 teaspoons kosher salt
Chicken
1 tablespoon vegetable oil, plus more as needed
4 marinated boneless, skinless chicken breasts (as per marinade recipe above)
1/4 cup Papaya BBQ Sauce, recipe follows
1/4 cup Spiced Cashew Nuts, coarsely chopped, recipe follows
1 tablespoon fresh cilantro leaves, for garnish, optional

Instructions

For the marinade:In a bowl, combine the papaya seeds, garlic, lime zest, lime juice, lemon zest, lemon juice, coconut cream, cilantro, and ginger, and mix thoroughly. Add the chicken breasts to the bowl, and toss to coat in the marinade. Cover the bowl with plastic wrap, and place in the refrigerator to marinate for a minimum of 1 hour or up to 24 hours. For the BBQ sauce:Heat the oil in a pot over medium heat, and add in the onion. Cook, until the onions are translucent, stirring continuously to ensure the pieces do not brown. Sprinkle the sugar, scotch bonnet, lime zest, and lemon zest over the onions, and stir until the sugar dissolves. Pour in the lime juice, lemon juice, water and vinegar. Bring the ingredients to a boil. Add in the diced papaya, and adjust the seasonings with the salt, if desired. Bring the mixture to a boil again, reduce the heat, and allow the mixture to simmer for 15 minutes. Take the pan off the heat, and let the mixture cool slightly. Carefully transfer the mixture to a blender, and puree the sauce until smooth. Transfer the BBQ sauce to a bowl, and set aside. For the chicken:Heat and a grill over medium-high heat and lightly grease the grate with oil. Remove the chicken from the marinade, and lay the breasts on the hot grill. Discard the marinade. Baste each chicken breast with 2 tablespoons Papaya BBQ Sauce, and continue grilling, turning once and basting occasionally with the remaining sauce, until the meat is cooked through. Transfer the chicken to a serving platter and garnish the chicken with the chopped Spiced Cashew Nuts and cilantro leaves, if using.
For the nuts: In a small frying pan, melt the butter over medium heat. Drop the cashews into the pan, and toast until golden brown. Remove the pan from the heat, then sprinkle over the paprika, and salt, and gently toss to coat.
Cooks Note*Reserve the rest of the coconut cream for the Coconut Rice recipe, if serving.

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