"I like tacos, but they are messy and don't hold a lot, so I chose a corn tortilla bowl," notes Braeden. "That way you can eat the bowl, too. Grilled chicken is good and it's healthy. To add color and vegetables I picked avocado because I don't like lettuce and wanted it to have some green. I also picked orange sweet peppers and tomatoes. To top the bowl you can add shredded lactose-free cheese (I am lactose-intolerant.) On the side would be fruit. Pineapples, mangoes, cantaloupe, grapes, and watermelon would be colorful and delicious." - Braeden Mannering, age 9, Delaware

Makes 1 serving

Ingredients: 

• 1 medium (4-ounce) boneless, skinless chicken breast, grilled or cooked as desired, and cut into bite-size pieces
• 1/4 cup diced avocado
• 1/4 cup diced orange bell pepper
• 1/4 cup diced tomato
• 1/4 cup shredded Monterey Jack cheese
• Salt and freshly ground black pepper
• 1 corn tortilla bowl

Preparation:

1. In a medium bowl, toss together the chicken, avocado, bell pepper, tomato, and cheese. Season with salt and pepper, scoop into the tortilla bowl, and serve immediately.

563 calories; 48g protein; 45g carbohydrates; 20g fat (7g saturated fat); 921mg sodium

More information about the Kids' State Dinner:

• Check out the other winning 2013 Kids' State Dinner Recipes here.
• Learn more about Kids' State Dinner here.