PCOS and Jicama (Mexican Turnip): A Nutritious Addition to Your Diet
Discover how jicama, a low-glycemic root vegetable, can benefit women with PCOS. Learn about its nutritional value and delicious ways to incorporate it into your diet.
Recipe by Barbara Chernetz Just a few minutes of marinating and this fiery chicken is ready for the grill. We also breathe new life into store-bought French-fried onion rings by dusting them with chili powder and using them as a garnish for these Mexican
This recipe includes superfoods such as:
Romaine Lettuce, Chicken Breast
Romaine lettuce contains chromium, which helps maintain normal blood glucose levels by making insulin more efficient. The chromium in romaine lettuce also promotes weight loss due to its ability to help control cravings, reduce hunger, and control fat in the blood.
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.
1 1/4 lb. skinless, boneless chicken breast
1/4 c. garlic-lime marinade
3/4 tsp. ancho chili powder
1/2 tsp. salt
1/4 tsp. Freshly ground black pepper
1 can Mexicorn
1/4 c. fire-roasted salsa verde
1/4 c. diced red onion
2 tbsp. chopped fresh cilantro
1 tbsp. fresh lime juice
1/2 c. french-fried onion rings
8 yellow- and blue-corn taco shells
Shredded romaine lettuce
In a medium bowl, toss chicken with marinade, 1/2 teaspoon of the chili powder, salt, and pepper.
In a medium bowl, mix mexicorn, salsa verde, onion, cilantro, and lime juice, tossing to combine.
Prepare an outdoor grill or heat a stovetop grill pan over medium heat. Cook chicken 3 to 4 minutes per side until cooked through. Remove from grill.
Meanwhile, in a skillet over medium heat, toss onion rings with the remaining 1/4 teaspoon chili powder; heat, stirring, until warm, about 3 minutes.
Cut chicken into 1/2-inch pieces. Fill each taco shell with chicken, dividing evenly. Top each with 2 tablespoons of the corn mixture and 2 tablespoons of the onion ring mixture. Garnish with lettuce.
Serving Size: 4
Amount Per ONE Serving | ||
---|---|---|
Calories 0 kcal | ||
Fat 0 g | ||
Carbohydrate 0 g | ||
Protein 0 g |
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