Lunch: Greek Salad Pizza

You can serve this with homemade tzatziki sauce. Grate 1 small cucumber and 1 clove garlic into 1/2 cup nonfat, plain Greek yogurt and mix to make it.

This recipe includes superfoods such as:

Chicken Breast, Spinach

Health benefits of Greek Salad Pizza

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

cooking spray
2 whole wheat pitas (not pocket type)
1 Tbsp olive oil
4 tsp balsamic vinegar
1/2 cup thinly sliced red onion
1Tbsp pitted chopped Kalamata olives
1 cup chopped fresh spinach
1/2 cup chopped artichoke hearts, drained and rinsed
1 cup cooked diced chicken breast
1/3 cup reduced-fat feta cheese
1 tsp dried oregano

Instructions

Preheat the oven to 375 degrees F. Coat a baking sheet with cooking spray. Set aside.
Drizzle each pita with a little olive oil, using up the full Tbsp.
Drizzle each pita with 2 tsp balsamic vinegar.
Layer each pita with 1/4 cup red onion, 1/2 Tbsp olives, 1/2 cup spinach, 1/4 cup artichokes, 1/2 cup chicken and half of the feta cheese.
Sprinkle the top of each pita with dried oregano. Place on the prepared baking sheet.
Bake for 15 minutes. Cut into fourths and serve.
Choices/Exchanges: 1 Starch, 1 Nonstarchy Vegetable, 2 Lean Protein, 1/2 Fat

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