I often see posts from those participating in my free 30-Day PCOS Diet Challenge that they struggle to find time in the morning to prepare a proper breakfast. This is where PCOS recipes like this one can be useful.
Now I’m sure you don’t have time for contemplating whether the chicken or the egg came first. All we need to know is that both chicken and eggs make for great recipes, right? Today’s new recipe release is a perfect example.
This Spicy Chicken Breakfast Bake can be prepped ahead of a busy week. Whether you’re working or playing hard, it’s important to be well-fed.
Here’s everything you’ll need to make this PCOS-friendly Spicy Chicken Breakfast Bake:
- Eggs
- Chicken breasts
- Almond milk (or full-fat coconut milk)
- Mayonnaise
- Hot sauce
- Garlic powder
- Onion powder
- Paprika
- Dried dill
- Salt
- Ranch dressing
- Scallions
While I’ve called this a breakfast recipe, there’s no reason why it can’t be lunch or even dinner. It’s quick, easy, and nutritious. So, give it a try, and if it hits, then you’ve got one more arrow in your quiver.
xo Kym
P.S. If you are struggling to make the switch to a PCOS diet, I run a free 30-Day PCOS Diet Challenge every quarter which is the perfect way to really kickstart your health transformation. This live event includes weekly meal plans, recipes, shopping lists, and video lessons, all within a supportive community environment. However, if this recipe has inspired you and you want to get started right away, then I recommend downloading my free 3-Day PCOS Diet Meal Plan as well. It’s a 15-page PDF ebook that contains some of my most popular PCOS recipes, a shopping list ready to go, and some additional information about how to use food to heal your PCOS.
Get your day off to a great start with this PCOS breakfast recipe!
Spicy Chicken Breakfast Bake (PCOS-Friendly)
This Spicy Chicken Breakfast Bake can be prepped ahead of a busy week. Whether you’re working or playing hard, it’s important to be well-fed.
Ingredients
Protein
- 8 Eggs
- 8 oz Chicken breasts
Pantry
- 4 tbsp Almond milk (or full-fat coconut milk)
- 4 tbsp Mayonnaise
- 1/3 cup Hot sauce
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1/2 tsp Paprika
- 1 tsp Dried dill
- 1 tsp Salt
- 4 tbsp Ranch dressing
Vegetable
- 1 Scallion (diced)
Instructions
- Season the chicken with salt and pepper to taste, then bake, grill, or fry until cooked through. Allow to cool, then shred or cut into bite-sized pieces.
- Preheat the oven to 375°F (190°C) and grease a 9 x 13” (23 x 33 cm) casserole dish.
- Beat eggs in a large bowl, then add almond milk, mayonnaise, hot sauce, and stir until well combined. Stir in the cooked chicken, garlic powder, onion powder, paprika, dried dill, salt, and scallions.
- Pour mixture into the casserole dish and bake for 35-40 minutes, or until the center is set and the eggs are cooked through.
- Slice and enjoy with a drizzle of ranch dressing.
- Refrigerate for up to four days in a sealed container.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 410Total Fat: 29gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 430mgSodium: 996mgCarbohydrates: 5gFiber: 1gSugar: 2gProtein: 31g
Please note that the nutrition information above isn’t always 100% accurate.
Combining rigorous science and clinical advice with a pragmatic approach to habit change, Kym is on a mission to show women with PCOS how to take back control of their health and fertility. Read more about Kym and her team here.
Combining rigorous science and clinical advice with a pragmatic approach to habit change, Kym is on a mission to show women with PCOS how to take back control of their health and fertility. Read more about Kym and her team here.
