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chicken
Don’t be about this bird F
ried, baked or barbecued, in salad, soup or sandwiches, chicken can be one of the best low-calorie and lowfat sources of protein in our diet, and one that can provide important nutrients from pregnancy through our later years. Our readers sent us a variety of recipes using chicken in several different forms. Whichever is your favorite, it’s good to know that chicken offers both variety and nutritional value for your meal planning. Check out these benefits:
• Chicken has tryptophan, an amino acid responsible for raising serotonin levels in your brain. Serotonin is the “feel-good” neurochemical linked with mood. • Dark and white meat chicken contains vitamin B12 and choline, which together may promote brain development in children, help the nervous system function properly and aid cognitive performance in older adults. • For those who struggle with chewing or swallowing foods, or with changes in taste, chicken is a versatile source of high-quality protein. Thirty grams of protein per meal also can benefit muscle growth and bone health. • Chicken provides under-consumed vitamins and minerals, and can be center of the plate for a heart-healthy, low-fat, low-cholesterol diet, such as the DASH diet. • Lean chicken meat is an excellent source of protein that the body can use easily. Foods high in protein may be a tool for managing weight and a normal blood sugar. Source: Chicken Check In, a service of the National Chicken Council (NCC), based in Washington, DC. The NCC is the national, non-profit trade association representing U.S. chicken producers to provide information and help answer questions about how chicken is raised and processed in the U.S. NCC member companies include chicken producer/processors, poultry distributors, and allied supplier firms. The producer/processors account for approximately 95 percent of the chicken meat produced in the United States.
Deep Dish Chicken Pot Pie, recipe on page 32
30 FEBRUARY 2022
AL STATE FEB22.indd 30
www.alabamaliving.coop
1/19/22 3:24 PM
