Lunch: Sautéed Chicken and Peppers with Coconut Rice Recipe | MyRecipes

This recipe includes fertility superfoods such as:

Chicken Breast

Health and fertility benefits of Sautéed Chicken and Peppers with Coconut Rice Recipe | MyRecipes

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 cup long-grain white rice
1 14-ounce can coconut milk
1 tablespoon plus 2 teaspoons olive oil
1 1/2 pounds boneless, skinless chicken breasts, cut into 2 1/2-inch pieces
Kosher salt and pepper
1 large red bell pepper, sliced 1/4 inch thick
1 large clove garlic, thinly sliced
1 19-ounce can black beans, drained
1/4 teaspoon ground cumin

Instructions

Cook the rice according to the package directions, replacing 1 cup of water with the coconut milk. Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium heat. Pat the chicken dry with paper towels. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook for 3 minutes. Turn and move to the sides of the skillet. Add the bell pepper and cook, stirring often, for 3 minutes. Add the garlic and cook, stirring, until the bell pepper is slightly softened and the chicken is cooked through, about 4 minutes. Transfer the chicken and vegetables to individual plates and return the skillet to medium heat. Add the beans, cumin, 1/4 teaspoon salt, and the remaining oil. Cook until heated through, about 2 minutes. Serve with the chicken and rice. Upgrade: Brighten the flavor of the coconut rice by stirring in a handful of chopped fresh scallions, chives, or cilantro just before serving.

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