Lunch: Chicken Satay Tacos

Sriracha mayo kicks up the flavor in chicken and slaw tacos. The wrapper is a fresh-baked biscuit.

This recipe includes fertility superfoods such as:

Chicken Breast, Honey

Health and fertility benefits of Chicken Satay Tacos

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 One tbsp of honey has a glycemic index (GI) of 55.

Ingredients

3/4 cup mayonnaise
3 tablespoons Sriracha sauce
1/4 cup Jif® Natural Creamy Peanut Butter Spread & Honey
1 can Pillsbury™ Grands!™ Homestyle Butter Tastin'® refrigerated biscuits
4 cups chopped cooked grilled chicken breast (16 oz)
2 cups coleslaw mix (shredded cabbage and carrots)
1/4 cup fresh cilantro, chopped

Instructions

In small bowl, stir mayonnaise and Sriracha sauce until smooth. Set aside.
In medium microwavable bowl, mix peanut butter and 2 tablespoons water. Microwave on High 15 to 20 seconds; stir until smooth. Stir in 2 tablespoons chili mayonnaise mixture until smooth and creamy.
Heat 12-inch nonstick skillet over medium heat until hot. Separate dough into 8 biscuits. Place 2 biscuits on waxed paper; flatten slightly. Cover with waxed paper and roll each into 6-inch round. Add 2 biscuit rounds to skillet; cook 1 to 2 minutes on each side or until golden brown and no longer doughy. Gently fold in half; cover with foil and keep warm. Repeat with remaining rounds.
In large microwavable bowl, microwave chicken on High 30 to 60 seconds or until thoroughly heated. Stir in peanut butter mixture until well blended.
Divide chicken mixture evenly among folded biscuits. Top each with coleslaw mix, chili mayonnaise and cilantro.

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