I’m always on the look out for quick and easy PCOS recipes to cook for my family. This one ticks those boxes and is really delicious. It uses ingredients that I have readily on hand and is a firm favourite for all of us.
The recipe calls for wild rice but I only had basmati rice on hand so that is what I used. Basmati rice is still relatively PCOS friendly thanks to it’s lower Glycemic Load.
1/2 x cup reduced-sodium chicken broth
1 x tablespoon red-wine vinegar
1 x tablespoon orange marmalade
1/2 x teaspoon Dijon mustard
1/2 x teaspoon cornstarch
8oz (227g) x chicken tenders
1/4 x teaspoon kosher salt
1/8 x teaspoon freshly ground pepper
1 x tablespoon extra-virgin olive oil, divided
1 x large shallot, minced
1/2 x teaspoon freshly grated orange zest
1 x cup wild rice
1lb (454g) x sauteed spinach
Whisk broth, vinegar, marmalade, mustard and cornstarch in a medium bowl.
Sprinkle chicken with salt and pepper. Heat 2 teaspoons oil in a large skillet over medium-high heat.
Add the chicken and cook until golden, about 2 minutes per side. Transfer to a plate and cover with foil to keep warm.
Add the remaining 1 teaspoon oil and shallot to the pan and cook, stirring often, until beginning to brown, about 30 seconds.
Whisk the broth mixture and add it to the pan. Bring to a simmer, scraping up any browned bits.
Reduce heat to maintain a simmer; cook until the sauce is slightly reduced and thickened, 30 seconds to 2 minutes.
Add the chicken; return to a simmer. Cook, turning once, until the chicken is heated through, about 1 minute. Remove from the heat and stir in orange zest.
While the chicken is simmering, sautee the spinach in a little olive oil.
Serve with sauteed spinach and wild rice
Time (in minutes)