Green Chile Chicken recipe for managing PCOS and pregnancy on Fertility Chef

Lunch: Green Chile Chicken

This recipe includes fertility superfoods such as:

Health and fertility benefits of Green Chile Chicken

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

1/2 cup Olive Oil
3 Tablespoons Lime Juice
2 whole Chipotle Peppers In Adobo Sauce (more To Taste)
2 cloves Garlic
1 teaspoon Ground Cumin
1 teaspoon Salt
1/2 teaspoon Black Pepper
6 whole Boneless, Skinless Chicken Breasts
6 whole Hatch, Anaheim, Or Poblano Chiles
1/2 pound Monterey Jack Cheese, Cut Into Slices Or Grated
Pico De Gallo Or Salsa, For Serving
Beans, For Serving
Rice For Serving

Instructions

After the chicken has marinated, roast the chiles by using metal tongs to hold the peppers one by one over the flame of your stovetop until the skin is totally charred. (If you don't have a gas stove, you can use an outdoor grill OR place them on a baking sheet directly under your oven's broilers.) When the skin is totally blackened, place the chiles in a large ziploc and seal the bag to allow the chiles to sweat for a good 20 minutes. Remove them from the bag and use a knife to scrape off most of the blackened skin. Slice the chiles in half lengthwise, and scrape out the seeds and membranes. Lay out the roasted, seeded chile halves so they'll be ready.
Grill the chicken (or saute it in a skillet) over medium-high heat for 4 minutes on the first side. Turn the chicken over, and on the cooked side lay on 2 chile halves and a nice slice of cheese. Turn the heat to medium-low and allow the chicken to finish cooking for 4 to 5 minutes, until it's totally done in the center. The cheese should melt on its own; if it needs a little help, invert an iron skillet over it (or put the lid on the skillet, if using).