One-pan meals are one of my favorite dinners - because as much as I love new flavors and extravagant cooking adventures, I really hate cleaning up. So keep these sheet pan chicken tacos on rotation for the nights when you want to nourish your body but don't have the time (or willpower) to clean. They're juicy, delicious, and healthy!
Ingredients for your follicular phase: chicken, avocado. During the follicular phase, your metabolism naturally slows down, so you want to eat foods that aid liver detoxification to ensure estrogen buildup doesn't occur in the gut.
Chicken is a follicular phase food because it is high in choline, which is an important mineral for fertility. It is also high in vitamin Bs and minerals such as zinc - which is needed for follicle development- and magnesium - which is important for metabolizing estrogen. Since magnesium is at its lowest during the follicular phase, it's important to maintain healthy levels of it at this time. Lastly, chicken is high in protein (even more so than beef!) which helps regulate blood sugar levels. But also, your body is most easily going to build muscle during this part of the cycle, so load up on protein to ensure you're providing your body with what it needs!
Avocado is a great source of healthy fats, with high levels of Omega-3s, which are shown to reduce FSH levels and are anti-inflammatory. They are also associated with increased progesterone levels, promote ovulation, and optimize hormone levels. They are also very high in fiber, which helps our bodies flush out excess estrogen.
Sheet Pan Chicken Tacos
Serves: 4 Active Time: 15 minutes Total Time: 50 min
Ingredients
12 tortillas
1 lb chicken thighs
1 can corn
1 white onion, thinly sliced
2 tbsp olive oil
1 tsp garlic powder
1/2 tsp chipotle seasoning
1/2 tsp cumin
1/4 tsp salt
1/4 tsp black pepper
1/2 tsp smoked paprika
1/3 cup Guacamole
Red chili flakes/hot sauce (optional)
Cilantro
Process
Start by adding your raw chicken thighs, corn, onion, olive oil, and spices into a medium bowl. Mix to evenly season, then let it marinade for 15-30 minutes. Out on the counter is fine for 30 minutes, but if you do longer then it's better to cover and put in the fridge.
Preheat the oven to 400ºF. Move the chicken, corn, and onion marinade to the oven, and bake for 18-22 minutes, or until the chicken is fully cooked.
Once baked, remove from the oven and move the contents from the tray onto a plate - leaving some juice on the tray! Place tortillas down on the pan to soak in the sauce and bake for 5 min so they get warm and flavored.
While the tortillas are cooking, chop the chicken into small cubes to make it easier to eat in taco form.
Assemble tacos! I start with a base layer of guacamole, then add the chopped chicken, veggies, and lastly top with hot sauce and some cilantro.
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