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.
Roasted chicken with a spicy cacciatore sauce.
This recipe includes superfoods such as:
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.
Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.1/2 cup parmesan cheese
1 tsp leaves basil
1 tsp leaves oregano
1 tbsp olive oil
4 breasts, bone and skin removed chicken breasts
1 clove garlic
6 medium mushrooms
1/4 cup chopped onions
1/2 cup chopped green peppers
16 oz tomatoes
1/2 red chili peppers
1/2 cup chopped red peppers
1. Sprinkle dried garlic flakes on chicken and bake chicken in a non-stick pan until partially cooked.
2. In fry pan, add oil, onions, mushrooms and sauté until mushrooms are partially cooked.
3. Add tomatoes, parsley and basil and simmer until mushrooms are just tender.
4. Add peppers and simmer for a few more minutes.
5. Remove chicken from oven and pour the tomato mixture over the chicken.
6. Add 1/2 the parmesan cheese and bake until chicken is cooked.
7. Remove chicken from oven and serve over rice or pasta.
8. Add remaining cheese and sprinkle with parsley.
Serving Size: 4
Amount Per ONE Serving | ||
---|---|---|
Calories 396 kcal | ||
Fat 10.34 g | ||
Carbohydrate 12.42 g | ||
Protein 61.81 g | ||
Iron 86 mg | ||
Calcium 87 mg | ||
Cholesterol 148 mg | ||
Monounsaturated Fat 4.26 g | ||
Polyunsaturated Fat 1.37 g | ||
Saturated Fat 3.48 g | ||
Trans Fat 0.06 | ||
Sodium 598 mg | ||
Sugar 7.53 g | ||
Potassium 1056 mg | ||
Vitamin A 83 mcg | ||
Vitamin C 481 mg | ||
Fiber 2.5 g |
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