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Turmeric Middle Eastern Veggie Bake with Chicken

Turmeric Middle Eastern Veggie Bake with Chicken A CIF Food Is Medicine lunch inspired by Middle Eastern 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 15 mins
Total Time 35 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Estimated Cost: 7
Calories: 440
Best Season: All Seasons
Dietary: Dairy-Free, High Protein
Description
A CIF Food Is Medicine lunch inspired by Middle Eastern flavors with emphasis on Diabetes-Friendly, Plant-Forward, High Protein, High Fiber, Meal Prep.
Ingredients:
  • 1 pound chicken breast
  • 1 cup bulgur
  • 1 cup cucumber
  • 1 cup tomatoes
  • 1 cup roasted eggplant
  • cumin
  • coriander
  • garlic
  • 2 tablespoons ground flaxseed
  • black pepper to taste
Instructions
  1. 1
    Add ingredients to the cooker with low-sodium broth and spices,
    Cook until tender according to appliance instructions,
    Adjust texture with broth as needed,
    Finish with herbs, citrus, or yogurt if desired.
Keywords: turmeric middle eastern veggie bake with chicken, middle eastern, lunch, diabetes-friendly, plant-forward, high protein, high fiber, meal prep, 1 cup cucumber, 1 cup tomatoes
Read it online: https://www.mcmh.us/recipe-maker/turmeric-middle-eastern-veggie-bake-with-chicken/