chicken bowl
All the veggies and such flavorful chicken. It’s easy to make and yummy for all ages!
Recipe
Slow-Cooked Shredded Verde Chicken Makes 6 servings
What’s Needed • 3 chicken breasts, skinless • 1 Tbsp Cumin • 1-1/2 Tbsp Garlic Powder • 1-1/2 Tbsp Onion Powder • 1 tsp Pepper • 16 oz Jar Salsa Verde
Baltimore County Schools (MD) Bites With Applewhite Bettina J. Applewhite, SNS
20
Eating meals in bowls are all the craze right now. And I definitely understand why. It’s fun. I get to add whatever ingredients I want to my bowl. Choosing exactly what I want in my dish gets me so excited. Just imagine how much of a feeling of independence and individuality creating your own meal will be to a young person. It also creates less waste and a better chance of eating everything. In my school system, we created the “Burrito Hut.” It’s the same concept as many customizable and made to order restaurant chains. The base is either a bowl with 2 scoops of brown rice or a tortilla shell with brown rice. From there you can add beans, chicken or beef, corn, and sour cream. I’ve made my chicken fiesta bowl with a base of brown rice. I used shredded slow-cooked chicken and black beans for my protein. I’m not big on adding shredded cheese to my burrito bowls so I left it out of this recipe. You can surely add in shredded cheddar or jack cheeses if that’s what you’re into.
Steps 1. Season chicken breasts with cumin, garlic, onion, and pepper. Place inside your slow-cooker. Cover chicken with salsa verde. Cook on low for 5 - 6 hours. 2. Using 2 forks, shredded the chicken into the salsa verde. This chicken is perfect as part of the chicken fiesta bowl above or in tacos, enchiladas, in salads. *School lunch has many requirements to make sure we are serving the best possible meals to the students. The United States Department of Agriculture (USDA) regulates all guidelines for the National School Lunch Program. Sodium is restricted to no more than 1420 mg for high school students. High school lunch meals are limited to 750 - 850 calories a day. All grains like bread, pasta, rice, and even the breading on chicken are limited to whole grains. Milk must be low fat. Even the vegetable offerings are regulated so that a good variety is offered every week. Beans and legumes must be included on the menu each week. Different vegetables offer varying nutrients, vitamins, and minerals. Offering a variety throughout the week will help students get all of the nutrients they need.
Bettina is a Registered Dietitian-Nutritionist, School Nutrition Specialist, and all-around Foodie. She’s had a passion for food and sharing that love of food with others since childhood. In her teenage years, she started cooking at home for her mom. She learned from watching cooking shows and studying cookbooks. As she continued to cook family dinners, I was able to explore more foods and exotic dishes. When I had to start a career, It was important for her to blend her love of science with her love of food. Bettina gained her masters’ degree in Integrative Bioscience with a concentration in Nutrition and became a Registered Dietitian- Nutritionist. School nutrition is where she’s found her niche and became a credentialed School Nutrition Specialist. She enjoys sharing her love of food with younger generations. Seeing students taste something new sparks joy in her life. Bettina J. Applewhite, SNS Baltimore County Schools (MD) | Bites With Applewhite
Powered by FlippingBook