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Harvest Japanese Soup with Chicken

Harvest Japanese Soup with Chicken A CIF Food Is Medicine dinner inspired by Japanese flavors with emphasis on Diabetes-Friendly, Plant-Forward, High Protein, High Fiber, Meal Prep. Designed for Food Is Medicine programming with fiber-rich plants, lean proteins, healthy fats, herbs, spices, and lower-sodium flavor building. This recipe supports practical, affordable meal planning for chronic disease prevention education and community cooking demonstrations.
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Cooking Temp: 400°F  C
Servings: 2
Estimated Cost: 6
Calories: 360
Best Season: All Seasons
Dietary: Dairy-Free, High Protein
Description
A CIF Food Is Medicine dinner inspired by Japanese flavors with emphasis on Diabetes-Friendly, Plant-Forward, High Protein, High Fiber, Meal Prep.
Ingredients:
  • 1 pound chicken breast
  • 1 cup quinoa
  • 1 cup carrots
  • 1 cup broccoli
  • 1 cup bok choy
  • low-sodium tamari
  • sesame
  • scallions
  • 2 tablespoons ground flaxseed
  • black pepper to taste
Instructions
  1. 1
    Preheat oven to 400°F and line a sheet pan if desired,
    Combine ingredients with olive oil, herbs, spices, and citrus,
    Roast or bake until vegetables are tender and protein is cooked through,
    Serve warm with fresh herbs or lemon.
Keywords: harvest japanese soup with chicken, japanese, dinner, diabetes-friendly, plant-forward, high protein, high fiber, meal prep, 1 cup carrots, 1 cup broccoli
Read it online: https://www.mcmh.us/recipe-maker/harvest-japanese-soup-with-chicken/