Chicken Taco Bowl

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Written By Judy Doherty, MPS, PCII

Chicken Taco Bowl

Serves: 2 | Serving Size: 1 bowlTotal Time: 30 min | Prep: 10 min | Cook: 20 minIngredients:Chicken Taco Bowl2 cups of cooked quinoa1 cup cooked chicken breast, skinless, sliced2 cups raw broccoli1 avocado1 tomato, cored and diced1/2 cup diced red onion1/2 cup diced green pepper1/4 cup raw arugula1 limedash of hot pepper sauce, balsamic vinegar glazeDirections:Layer ingredients in 2 large bowls placing the quinoa on the bottom followed by the chicken, veggies, lime and hot pepper sauce.Serve with lemon wedges.Serves 2. Each 1 bowl serving: 325 calories, 9g fat, 1g saturated fat, 0g trans fat, 43mg cholesterol, 91mg sodium, 39g carbohydrate, 8g fiber, 9g sugars, 25g proteinRecipeHandout

Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com
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