The holiday season calls for easy warm dinners that are great for gathering. Here is a favorite that is sure to please.
- 1 tsp olive oil
- 1 each onion peel and slice
- 1 each red bell pepper cored and sliced in thin strips
- 1 each jalapeno pepper cored, seeded, diced
- 2 each chicken breasts boneless, skinless, sliced in strips
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp garlic salt
- 1 tsp oregano
- 1 tsp chili powder
- 2 each limes
- 1 cup radishes
- 2 cups pinto beans (canned or cooked) drained
- 1 each avocado peeled, pitted, sliced
- 8 each tortillas flour or corn, warmed in foil in the oven
- Preheat oven to 400 degrees F. Place the chicken, peppers, onions, and oil on the sheet tray, tossing them together. Top with seasonings. Bake in the oven until the chicken is done, about 20 minutes.
- Meanwhile, prepare the other ingredients. Slice the radishes and avocado. Cut the limes in wedges. Heat the corn tortillas in the oven in foil. Heat and drain the beans.
- When the chicken is done, add all the items to the tray. Serve hot. You can make burritos with flour tortillas or serve taco style with corn tortillas.
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 Art, holds a master’s degree in Food Business from the Culinary Institute of America, 2 art certificates from UC Berkeley Extension, and runs a food photography studio where her love is creating fun recipes.
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 in 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.