Roasted Ethiopian Chili with Chicken A CIF Food Is Medicine dinner inspired by Ethiopian 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.

CIF Approved

Roasted Ethiopian Chili with Chicken

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Author: Colin Vareene Cooking Method: Baked Cuisine: Ethiopian Courses: Dinner Recipe Keys: D Diabetes-Friendly H High Fiber High Protein M Meal Prep P Plant Forward

Prep Time 15 mins Cook Time 35 mins Total Time 50 mins Difficulty: Beginner Cooking Temp: 400°F  C Servings: 2 Estimated Cost: $ 16 Calories: 550 Best Season: All Seasons Dietary:

D Dairy-Free H High Protein

Description

A CIF Food Is Medicine dinner inspired by Ethiopian flavors with emphasis on Diabetes-Friendly, Plant-Forward, High Protein, High Fiber, Meal Prep.

Ingredients:

Cook Mode Cooking Mode Disabled

Servings

• 1 pound chicken breast
• 1 cup teff or quinoa
• 1 cup cabbage
• 1 cup carrots
• 2 cups collard greens
• cardamom
• paprika
• ginger
• 1 tablespoon extra-virgin olive oil
• black pepper to taste

Instructions

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: roasted ethiopian chili with chicken, ethiopian, dinner, diabetes-friendly, plant-forward, high protein, high fiber, meal prep, 1 cup cabbage, 1 cup carrots

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