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.
The simple topping of delightfully tangy red cherry tomatoes makes this meal perfect.
1 1/2 lbs boneless skinless chicken breast
1/2 tsp salt
1/4 tsp black pepper
2 tsp olive oil
2 cups cherry tomatoes, halved
1/8 cup water
1/2 tsp dried parsley
1 tbsp white wine vinegar
1. Sprinkle chicken with 1/4 teaspoon salt and 1/8 teaspoon of pepper.
2. In a large nonstick skillet heat olive oil over medium-high heat. Add chicken; cook for 10-12 minutes or until chicken is no longer pink turning once. Transfer chicken to a serving platter; cover and keep warm.
3. Drain fat from skillet. Add tomato, water, parsley, vinegar, remaining salt and pepper to skillet.
4. Bring to boiling; reduce heat. Simmer uncovered for 3-4 minutes or until tomatoes begin to soften, stirring occasionally.
5. Serve tomato mixture over chicken.
Serving Size: 4
Amount Per ONE Serving | ||
---|---|---|
Calories 199 kcal | ||
Fat 6.16 g | ||
Carbohydrate 3.02 g | ||
Protein 35.18 g | ||
Iron 32 mg | ||
Calcium 3 mg | ||
Cholesterol 98 mg | ||
Monounsaturated Fat 1.54 g | ||
Polyunsaturated Fat 0.1 g | ||
Saturated Fat 1.16 g | ||
Sodium 565 mg | ||
Sugar 1.96 g | ||
Potassium 3 mg | ||
Vitamin A 51 mcg | ||
Vitamin C 63 mg | ||
Fiber 0.9 g |
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