Chicken Gobbler Bowl

Written By Judy Doherty
Chicken Gobbler Bowl

Chicken Gobbler Bowl

Yield 4
Author Judy Doherty
Prep time
10 Min
Total time
10 Min
Here's a bed of quinoa topped with veggies, winter squash or yams, and sliced roasted chicken. You can make everything ahead of time or use the recipe as a guideline to use up leftovers.

Ingredients

  • 2 cups quinoa
  • 2 cups water
  • 12 ounces roasted chicken cubed
  • 2 each yams microwaved, peeled, cut in quarters
  • 2 each broccoli florets steamed in microwave
  • 1 cup kale leaves rinsed and ready to serve
  • 1 each tomato cut in wedges
  • 4 tsp chipotle mayonnaise or regular mayonnaise seasoned with chili powder

Instructions

  1. Cook the quinoa and water in a rice cooker, instapot, or covered sauce pan on the stove on medium heat.
  2. Prepare all the other ingredients as mentioned in their list.
  3. Make the bowls. Place the quinoa on the bed of the bowl. Top with chicken, yams, broccoli, kale, and tomatoes. Top the chicken with a dab of mayonnaise. Serve hot.

Nutrition Facts

Calories

743.09

Fat

14.48 g

Sat. Fat

2.74 g

Carbs

115.4 g

Fiber

15.76 g

Net carbs

99.65 g

Sugar

2.1 g

Protein

37.43 g

Sodium

130.48 mg

Cholesterol

65.47 mg
https://www.foodandhealth.com/free-recipes/l5rhxkndkwvnw9ubzgcddemvs2clav
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bowl
Dinner, Bowl
American, Vegetarian
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Judy Doherty

I am a food, beverage, and CPG product photographer specializing in photos, stop motion, and video, with over 90,000 photos and motion graphics delivered. Clients hire me for my eye, creative direction, and passion for taking their idea to the next level.

My strength lies in a nimble and lean creative process. Clients love getting creative content at a reasonable cost since my studio can art direct, style, and shoot their images quickly and on budget. My studio features an extensive surface library and prop house with a fully equipped kitchen and two shooting studios.

My experience as a chef, stylist, and photographer has earned many awards, including APA Top 100, ACF Gold Medal, and a juried fine art photo exhibit at Art Basel Miami. I was Executive Pastry Chef for two Hyatt Hotels and Resorts before completing two post-baccalaureate certificates for Visual Art and Graphic Design at U.C. Berkeley Extension in San Francisco.

https://judydohertyphotography.com
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