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A balanced, anti-inflammatory meal designed for Polycystic Ovary Syndrome (PCOS) management, featuring lean chicken and whole wheat pasta with a low glycemic load to help manage insulin resistance. This portable bowl combines high-fiber carbohydrates with quality protein in a flavorful, nutrient-den
🥕 Ingredientes
- 8 oz boneless, skinless chicken breast, cut into 1-inch cubes
- 4 oz whole wheat pasta (penne or rotini recommended)
- 1 cup cherry tomatoes, halved
- 1 cup fresh spinach leaves
- 1/2 medium zucchini, thinly sliced
- 1/4 cup red onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tsp dried oregano
- 1/2 tsp turmeric powder
- 1/4 tsp black pepper
- 1/4 tsp sea salt
- Fresh basil leaves for garnish (optional)
🔥 Preparación
- Cook whole wheat pasta according to package directions until al dente. Drain and set aside.
- While pasta cooks, heat 1 tablespoon olive oil in a non-stick skillet over medium heat. Add chicken cubes and cook for 6-8 minutes until golden brown and cooked through. Remove from skillet and set aside.
- In the same skillet, add remaining olive oil. Sauté garlic and red onion for 2 minutes until fragrant.
- Add zucchini slices and cook for 3-4 minutes until slightly tender. Stir in cherry tomatoes and spinach, cooking for another 2 minutes until spinach wilts.
- Return cooked chicken to the skillet. Add oregano, turmeric, black pepper, and sea salt. Stir to combine all ingredients evenly.
- Add cooked pasta to the skillet and toss gently with the chicken and vegetables. Drizzle with fresh lemon juice and mix thoroughly.
- Portion into meal prep containers. Garnish with fresh basil if desired. Can be served warm or chilled.
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