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

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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

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