Lunch: Pizza Provençal

Recipe by Laraine Perri Upgrade pizza night by topping a loaf of Italian bread with fresh basil, rotisserie chicken, and all the best of Italian-inspired ingredients. A food processor makes quick work of the homemade sauce. Serve with artichoke–green bea

This recipe includes fertility superfoods such as:

Chicken Breast, Lemon, Basil

Health and fertility benefits of Pizza Provençal

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. Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

1/4 cup niçoise olives, pitted
3 tablespoons fresh basil leaves
3 tablespoons drained oil-packed sun-dried tomatoes
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
1 1/2 teaspoons minced fresh garlic
1 teaspoon water
1 (16-ounce) loaf Italian bread, split in half horizontally
2 cups thinly sliced roasted skinless, boneless chicken breast (about 6 ounces)
3/4 cup (3 ounces) crumbled goat cheese
2 tablespoons chopped fresh basil

Instructions

Preheat oven to 450 °.
Combine first 7 ingredients in a food processor; process until smooth. Place bottom half of bread, cut side up, on a baking sheet (reserve top half for another use). Spread olive mixture over bread. Arrange chicken over bread; sprinkle with cheese. Bake at 450 ° for 10 minutes or until heated. Sprinkle with basil. Cut into 4 pieces.
Artichoke–green bean salad: Place 2 cups (2-inch) cut green beans in boiling water; cook 5 minutes or until crisp-tender. Drain and rinse with cold water; drain. Place beans in a small bowl. Drain 1 (6 1/2-ounce) jar marinated artichoke hearts, reserving marinade. Thinly slice artichoke hearts; add to beans. Add reserved marinade, 1 tablespoon fresh lemon juice, 1/4 teaspoon black pepper, and 1/8 teaspoon salt to bowl; toss to coat.

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