Dinner: Thai Green Curry with Chicken

Delicious Thai green curry with chicken and vegetables.

This recipe includes superfoods such as:

Chicken Breast, Spinach

Health benefits of Thai Green Curry with Chicken

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.

Spinach is a nutrient-dense leafy green vegetable that is rich in vitamins A, C, and K, as well as iron, magnesium, and antioxidants. The high iron content in spinach helps combat anemia, which is common in women with PCOS. Magnesium helps reduce inflammation and improve insulin sensitivity. The antioxidants in spinach can help lower oxidative stress, which is beneficial for managing PCOS symptoms. Including spinach in your diet can support overall health and well-being.

Ingredients

1 tbsp green curry paste
3 breasts, bone and skin removed chicken breast
1 tbsp fish sauce
2 wedges yield lime juice
2 cups cauliflower
1/2 cup chopped celery
1/4 cup cilantro
2/3 cup chopped onion
1 cup chopped green pepper
1 cup spinach
1 1/2 cups coconut milk
1 serving 1 packet splenda brown sugar

Instructions

1. Sweat onions in a pan over medium heat with green curry paste until soft.

2. Add coconut milk and fish sauce and bring to a boil.

3. Add vegetables, chicken, half of the cilantro, brown sugar, salt and pepper to taste. Simmer until chicken is cooked through.

4. Take off the heat, add the rest of the cilantro, and the lime juice.

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