Lunch: Salsa Roja Chicken

Recipe by Sherbg Quick pan-seared chicken breasts served with salsa, cotija cheese, and cilantro for a wonderful south-of-the-border taste. The whole family loves this! Easy and quick. Garnish with chopped avocado and sour cream if you like. Serve with M

This recipe includes fertility superfoods such as:

Chicken Breast

Health and fertility benefits of Salsa Roja 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 1/2 pounds skinless, boneless chicken breasts, cut into six 4-ounce portions
1/4 cup all-purpose flour, or more as needed
1 pinch salt and ground black pepper to taste
1 tablespoon olive oil, or as needed
1 (15 ounce) can diced tomatoes
1 cup tomato salsa
1 tablespoon chili powder
1/2 teaspoon ground cumin
1/2 cup chicken stock
2 tablespoons freshly squeezed lime juice
4 ounces crumbled cotija cheese, divided
1 (6 inch) corn tortilla, cut into 1/2-inch squares
1 cup stemmed and chopped fresh cilantro leaves

Instructions

Place chicken between 2 sheets of heavy plastic on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to 1/2-inch thickness.
Combine flour, salt, and ground black pepper in a shallow dish. Dredge chicken in flour mixture.
Coat a large skillet with olive oil; heat over medium-high heat. Reduce heat to medium and add chicken; cook until golden brown, 5 to 6 minutes. Flip chicken and continue cooking until second side is golden brown, about 4 minutes more.
Stir diced tomatoes, salsa, chili powder, and cumin into the skillet. Cook until flavors combine, 2 to 3 minutes. Add chicken stock and lime juice; stir to blend. Transfer chicken to a serving platter. Add 3 ounces cotija cheese and tortilla pieces to the sauce; simmer, about 1 minute. Spoon sauce over chicken on the platter.
Garnish chicken with remaining 1 ounce cotija cheese and fresh cilantro.

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