Chipotle Chicken with Coriander Rice recipe for managing PCOS and pregnancy on Fertility Chef

Lunch: Chipotle Chicken with Coriander Rice

This recipe includes fertility superfoods such as:

Health and fertility benefits of Chipotle Chicken with Coriander Rice

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

3/4 cup uncooked long-grain white rice
1 tablespoon olive oil, divided
1/2 cup chopped onion
1 teaspoon coriander seeds
1/2 teaspoon kosher salt, divided
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon fresh lemon juice
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon freshly ground black pepper, divided
1/2 cup unsalted chicken stock (such as Swanson)
1/4 cup cherry preserves
2 teaspoons chopped canned chipotle chiles in adobo sauce
1 teaspoon minced garlic
1/2 teaspoon ground cumin

Instructions

Preheat oven to 450 °.
Cook rice according to package directions, omitting salt and fat.
Heat a large skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add onion and coriander; sauté 1 minute. Stir in rice and 1/4 teaspoon salt; sauté 1 1/2 minutes. Stir in parsley and lemon juice.
Sprinkle chicken with remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Heat a large skillet over medium-high heat. Add remaining 2 teaspoons oil to pan; swirl to coat. Add chicken; cook 4 minutes on each side. Place chicken on a baking sheet. Bake at 450 ° for 5 minutes or until done. Return skillet to medium-high heat. Add stock; cook 1 minute, scraping pan to loosen browned bits. Stir in remaining 1/4 teaspoon black pepper, cherry preserves, and remaining ingredients; cook 3 minutes or until reduced to about 1/4 cup. Serve sauce with chicken and rice.