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Turmeric Mexican Salad with Chicken

Turmeric Mexican Salad with Chicken A CIF Food Is Medicine breakfast inspired by Mexican flavors with emphasis on Stroke Risk Reduction Education, Lower Sodium, High Fiber, Heart Healthy, Budget-Friendly. 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 12 mins
Cook Time 40 mins
Total Time 52 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Beginner
Cooking Temp: 400°F  C
Servings: 4
Estimated Cost: 16
Calories: 420
Best Season: All Seasons
Dietary: Dairy-Free, High Protein
Description
A CIF Food Is Medicine breakfast inspired by Mexican flavors with emphasis on Stroke Risk Reduction Education, Lower Sodium, High Fiber, Heart Healthy, Budget-Friendly.
Ingredients:
  • 1 pound chicken breast
  • 1 cup brown rice
  • 1 cup bell peppers
  • 1 cup corn
  • 1 avocado sliced
  • cilantro
  • lime juice
  • cumin
  • 1 tablespoon no-salt-added tomato paste
  • 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: turmeric mexican salad with chicken, mexican, breakfast, stroke risk reduction education, lower sodium, high fiber, heart healthy, budget-friendly, 1 cup bell peppers, 1 cup corn
Read it online: https://www.mcmh.us/recipe-maker/turmeric-mexican-salad-with-chicken/