Fall Inspired Roasted Chicken Bowl

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Written By Judy Doherty, MPS, PCII

Serves: 2 | Serving Size: 1 bowlTotal Time: 55 min | Prep: 10 min | Cook: 45 minIngredients:2 cups roasted Brussels sprouts2 cups cooked brown rice2 cups diced roasted chicken breast2 cups roasted carrots2 cups fresh arugula1 tablespoon balsamic vinegar or balsamic glazedash hot pepper sauceDirections:Arrange the ingredients in a bowl so that the rice is on the bottom with the chicken in the middle and the roasted vegetables on top. Serve hot. This dinner goes great with a fresh berry dessert. Roasting: Roast the chicken in a 350 degree oven for one hour. Add the lightly oiled vegetables after 15 minutes of roasting and roast all together until they are done.Serves 2. Each 1 bowl serving: 285 calories, 3g fat, 1g saturated fat, 0g trans fat, 43 mg cholesterol, 157 mg sodium, 43g carbohydrate, 9g fiber, 9g sugars, 24g 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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