Southwest Chicken Bowl

Written By Judy Doherty, MPS, PCII

SW Chicken Bowl

It is easy to change ingredients to make this bowl your own. Grains go in the bottom and they are topped with a grilled protein, veggies, nuts or beans, and a little dressing. The warm and cool temperatures plus crunchy toppings make it a favorite for a weeknight meal. 

  • 2 cups cooked brown rice
  • 4 cups spinach (rinsed and ready tos erve)
  • 2 each chicken breasts (grilled)
  • 2 tsp pesto (prepared)
  • 1 cups sundried tomatoes (or cherry tomatoes)
  • 1 cup green peppers (sliced)
  • 1/2 cup green onions (sliced)
  • 1 each avocado (pitted, peeled, and cut in wedges)
  • 2 tablespoons Italian dressing
  • 1/4 cup crumbled feta cheese
  • 1/4 cup pine nuts

  1. Place the cooked brown rice in the bottom of 4 large pasta bowls.

  2. Top each with a 1/2 sliced chicken breast. Top the breast with a little bit of pesto applied with a brush.

  3. Top the bowls with the spinach and veggies, arranging nicely in groups.

  4. Top each with a spoonful of pine nuts, cheese, and dressing.

  5. Serve immediately or chill for further use.

Entree, Dinner
American, Southwestern

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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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