Dinner: Free-Range Garlic Chicken Scampi with Arugula

Enjoy this spin-off of classic shrimp scampi for dinner sometime (or several times) this month. It's a simple one-pot dish that includes a source of lean protein, whole grains and a serving of vegetables.

This recipe includes superfoods such as:

Chicken Breast, Lemon

Health benefits of Free-Range Garlic Chicken Scampi with Arugula

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.

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

14 ounces free-range boneless, skinless chicken breast (antibiotic-free), cut into large, thin, bite-size pieces
2 tablespoons extra virgin olive oil
4 large garlic cloves, minced
1 tablespoon thinly sliced green onion (white part only)
1/4 cup lemon juice
8 ounces dry whole wheat linguine
1 teaspoon unsalted butter
1 bunch fresh arugula, torn into large pieces, or 1 (5-ounce) package organic baby arugula
1/3 cup thinly sliced green onion (green part only)
3/4 teaspoon sea salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste

Instructions

Preheat the oven to 400 degrees F. Place the chicken pieces, oil, garlic, white part of the green onion, and lemon juice in a deep-sided 9x13-inch baking pan. Stir to coat, then bake for 12 minutes or until the chicken is fully cooked.
Meanwhile, cook the linguine according to package directions, omitting added oil and salt. Drain the linguine, return to the pot, and toss with butter.
Stir the arugula and green onion into the chicken, then toss the chicken mixture with the linguine. Sprinkle with salt and pepper. Serve hot on a large platter.

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