Include in Print View:

Roasted Ethiopian Chili with Chicken

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.
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Beginner
Cooking Temp: 400°F  C
Servings: 2
Estimated Cost: 16
Calories: 550
Best Season: All Seasons
Dietary: Dairy-Free, 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:
  • 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. 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
Read it online: https://www.mcmh.us/recipe-maker/roasted-ethiopian-chili-with-chicken/