Dinner: Spinach & Artichoke Chicken Bake

A healthy paleo chicken dish.

Prep Time: 30 mins

Cook Time: 18 mins

Total Time: 48 mins

This recipe includes superfoods such as:

Chicken Breast, Spinach

Health benefits of Spinach & Artichoke Chicken Bake

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 medium sweet yellow onion
1 cup shredded carrots
1 tbsp coconut oil
1/2 cup vegetable broth
1 medium red onion
14 oz canned cooked artichokes
2 boneless skinless chicken breasts
2 cloves garlic
10 oz spinach

Instructions

1. Preheat oven to 425 °F (220 °C).

2. Cut chicken into pieces and cook in a large pan with coconut oil, salt, and pepper. Set aside and leave oil in the pan.

3. Add onions, artichokes, carrots, and chopped garlic to the pan. Cook on medium heat for 5 minutes to tenderize the vegetables.

4. In a large casserole dish add cooked chicken, cooked vegetables, spinach, and vegetable broth. Cover with lid or aluminum foil and bake for 18 minutes.

5. Plate, add salt and pepper to taste.