Recipe: Chicken Power Bowl

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Written By Judy Doherty, MPS, PCII

Chicken Power Bowl

Using brown rice, fresh tomatoes and kale, strips of chicken, avocado, and big dollops of black bean dip to make a tasty dinner.

  • 2 cups cooked brown rice (seasoned with hot sauce)
  • 1 cup kale (baby leaves ready to serve)
  • 2 each tomatoes (cored and cut in quarters)
  • 2 each chicken breasts (shredded)
  • 1 each avocado (cut in quarters)
  • 2 cups pureed black beans
  • 1 tsp olive oil
  • 2 each limes (juice)
  • 1 tablespoon pepitas

  1. Cook the rice according to package directions. Season with hot sauce.

  2. Puree the black beans. Use canned and drain them then puree them.

  3. Cook and shred the chicken or use leftover chicken.

  4. Cut the avocados in half and remove the pit. Peel away the skin and cut in wedges.

  5. Assemble: place the rice on the bottom, followed by kale, tomato, chicken, avocado, pepitas, and oil and lime juice. Serve hot.

Entree
Mexican

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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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