Lunch: Pan-Sautéed Chicken with Vegetables and Herbs

Chicken breasts, sautéed in a skillet until golden, are finished in the oven with potatoes, onions, carrots, and herbs.

This recipe includes fertility superfoods such as:

Chicken Breast, Lemon

Health and fertility benefits of Pan-Sautéed Chicken with Vegetables and Herbs

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 Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

.13 tsp. ground black pepper
.13 tsp. paprika
2 tbsp. all-purpose flour
4 bone-in chicken breast halves
2 tbsp. olive oil
2 small red onions
1 lb. New potatoes
8 oz. fresh whole baby carrots
1 1/2 c. Swanson® Chicken Stock
3 tbsp. lemon juice
1 tbsp. chopped fresh oregano leaves
Chopped fresh thyme leaves (optional)

Instructions

Heat the oven to 350 degrees. Stir the black pepper, paprika, and flour on a plate. Coat the chicken with the flour mixture.
Heat the oil in a 12-inch oven-safe skillet over medium-high heat. Add the chicken and cook until it's well browned on all sides. Remove the chicken from the skillet.
Add the onions and potatoes to the skillet and cook for 5 minutes. Add the carrots, stock, lemon juice, and oregano and heat to a boil. Return the chicken to the skillet. Cover the skillet.
Bake at 350 degrees. for 20 minutes. Uncover the skillet and bake for 15 minutes or until the chicken is cooked through and the vegetables are tender. Sprinkle with the thyme, if desired.

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