Chicken with Creamy Mushroom Sauce and Sauteed Kale

Did you think that PCOS-friendly dinners had to be boring and bland? Because they don’t! 

This chicken with creamy mushroom sauce and sautéed kale is bursting with flavor but is also a great balanced meal since it’s filled with protein, leafy greens, and healthy fats, and fiber. 

One of the main staples in a PCOS diet is to keep your blood sugar balanced, since unbalanced blood sugars fuel insulin resistance, which is one of the most common underlying causes of PCOS. The other nutrient-dense, anti inflammatory ingredients in this dish help combat chronic inflammation, another one of the root causes of PCOS. 

Meal prep hack: Double this recipe and freeze half of it for an easy, healthy dinner or lunch on when you don’t have time to spend in the kitchen!

Ingredients:

• ½ pound of thin chicken breast
• 2 TBSP olive oil
• 3/4 cup of almond milk
• 1/2 TBSP of Dijon mustard
• 1 tsp nutritional yeast 
• 1 tsp arrowroot starch
• 1/2 tsp of salt
• pinch of freshly ground black pepper
• 1/2 tsp of thyme 
• 2 stalks kale, washed, cut, and stems removed
• 1 cup white button mushrooms, thinly sliced

Instructions:

1. Heat olive oil in a large frying pan.
2. Season chicken breasts with a pinch of salt and pepper. 
3. Add chicken breasts to the pan and cook for about 7 minutes on each side, or until cooked through. Remove from pan.
4. Next, add the mushrooms to the pan and sauté for 5 minutes. 
5. Add in the kale and sauté until they just start to wilt, about 3-4 minutes. 
6. Add in the almond milk, Dijon mustard, nutritional yeast, arrowroot starch, salt, pepper, and thyme to the pan. Mix until combined and thickens slightly. 
7. Add the chicken back into the pan and coat with sauce.
8. Serve over quinoa, wild rice, or another complex carbohydrate of your choice.