Mexican Chicken & Quinoa recipe for managing PCOS and pregnancy on Fertility Chef

Lunch: Mexican Chicken & Quinoa

Recipe by Lauren Miyashiro It's also delicious with rice, but we think you'll love the quinoa.

This recipe includes fertility superfoods such as:

Health and fertility benefits of Mexican Chicken & Quinoa

Skinless chicken breast is an excellent source of the protein, as its contains 21 grams of protein for every 100 grams of breast. Additionally, chicken contains ample amounts of vitamin B6, which serves a vital function in helping to reduce the stressors that cause PCOS. Vitamin B6 help keeps your hormones at balanced levels, which is very helpful for those seeking to stem the flow of excessive testosterone and androgen

Ingredients

1 c. quinoa, rinsed
2 1/4 c. chicken or vegetable stock, divided
1 lime, zest and juice (divided)
kosher salt
2 chicken breasts, cut into 1-in pieces
1 tsp. dried oregano
1 1/2 tsp. ground cumin
1 tsp. chili powder
1/2 tsp. paprika
1 bell pepper, sliced lenthwise
1 onion, sliced
1 15.5-oz can black beans, drained
1 c. corn
1 jalapeño, finely diced
1 c. Monterey Jack, shredded
1 c. salsa
1 avocado, sliced
sour cream
extra-virgin olive oil

Instructions

In a large saucepan, combine quinoa, 2 cups of stock (or water) and a pinch of salt and bring to boil. Reduce heat, cover and let simmer until liquid is absorbed, about 15 minutes. Fluff quinoa and add the zest of 1 lime and the juice of half a lime.
Meanwhile, season chicken. In a medium bowl, toss chicken with spices and a squeeze of lime. Set aside.
Heat about 2 tablespoons of olive oil in a large skillet over medium-high heat. When the pan is hot, add the onions and peppers. Season to taste with salt and pepper. When the vegetables are soft, remove them from pan and set aside.
Add more olive oil to skillet. Add chicken, season with salt and pepper, and sauté until cooked through. Remove from pan and set aside.
Add remaining stock to skillet and scrape the bottom of the pan with a wooden spoon. Add the black beans and let simmer until the liquid reduces about halfway. Season to taste with salt and pepper. Add a squeeze of lime. Set aside.
Combine corn and diced jalapeño.
Build your bowl. Fill bowl with quinoa, then add chicken, peppers, onions and the bean and corn mixtures. Top with cheese, sour cream, salsa and avocado.