Dinner: Spicy Chicken Empanadas for PCOS

These Spicy Chicken Empanadas are a great meal option for women with PCOS. The chicken breast provides lean protein, which is essential for muscle maintenance and overall health. Bell peppers and tomatoes are rich in vitamins and antioxidants that support

These protein-heavy and nutrient-rich spicy chicken empanadas are perfect for a healthy and nutritious dinner, providing essential nutrients to support PCOS management and overall well-being.

Prep Time: 30 mins

Cook Time: 25 mins

Total Time: 55 mins

This recipe includes superfoods such as:

chicken breast

Health benefits of Spicy Chicken Empanadas for PCOS

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 cup shredded cooked chicken breast
1/2 cup diced bell peppers (red and green)
1/4 cup diced onions
1/4 cup corn kernels
2 tbsp diced tomatoes
2 tbsp chopped cilantro
1/2 tbsp olive oil
1/2 tbsp chili powder
1/2 tsp cumin
1/2 tsp paprika
1/4 tsp garlic powder
1/4 tsp onion powder
Salt and pepper to taste
1 package whole wheat empanada dough (enough for 4 small empanadas)
1 egg, beaten (for egg wash)

Instructions

1. In a large bowl, combine the shredded chicken, bell peppers, onions, corn, tomatoes, and cilantro.
2. In a small bowl, mix the olive oil, chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper.
3. Pour the spice mixture over the chicken and vegetables, and toss to coat evenly.
4. Preheat the oven to 375°F (190°C).
5. Roll out the whole wheat empanada dough and cut into circles (about 4-6 inches in diameter).
6. Place a spoonful of the chicken mixture in the center of each dough circle.
7. Fold the dough over the filling to create a half-moon shape and press the edges to seal.
8. Brush the top of each empanada with the beaten egg.
9. Place the empanadas on a baking sheet lined with parchment paper.
10. Bake for 20-25 minutes, or until the empanadas are golden brown.
11. Serve hot and enjoy.