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.
Tortillas with chicken breast, peppers, cheese, sour cream and hot 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.
1 cup shredded cheddar cheese
1 oz light sour cream
1 dash pepper
1 dash salt
1 tsp peanut oil
1 tbsp peanut oil
4 breasts, bone and skin removed chicken breast
1 oz hot sauce
1 large orange pepper
1 large green pepper
1 hot pepper
1 large red pepper
1 large yellow pepper
10 medium wheat tortilla
1. Cut all fat off the chicken, then slice into 1/2" slices, throw in pan with 1 tablespoon of peanut oil, cook on low.
2. Start cutting all of the peppers into 1/2" slices, then cut all of those in half. Throw in a separate pan with 1 teaspoon peanut oil, cook on low.
3. Sprinkle some pepper, salt and ground up hot peppers on the chicken while cooking.
4. When the chicken is done, combine the peppers with the chicken and continue cooking on low stirring often.
5. Shred the cheese, take out picante sauce, sour cream and whatever else you may want to put on.
6. Put wheat tortillas in the oven or microwave (until warm).
7. Take fajita mix off the stove, add to tortillas and enjoy!
Serving Size: 6
Amount Per ONE Serving | ||
---|---|---|
Calories 509 kcal | ||
Fat 19.29 g | ||
Carbohydrate 33.79 g | ||
Protein 48.57 g | ||
Iron 123 mg | ||
Calcium 143 mg | ||
Cholesterol 126 mg | ||
Monounsaturated Fat 7.23 g | ||
Polyunsaturated Fat 3.27 g | ||
Saturated Fat 7.28 g | ||
Sodium 683 mg | ||
Sugar 3.97 g | ||
Potassium 674 mg | ||
Vitamin A 174 mcg | ||
Vitamin C 1745 mg | ||
Fiber 3.5 g |
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