By Channel Segment
Chipotle Chicken Grain Bowl Recipe
Ingredients
Serves: 10
- 30 oz. Tyson® Fajita Chicken Strips #10046210928
- 1/4 cup (2 oz.) Water
- 5 Tbsp (2.5 oz.) Chipotle Peppers, canned
- 10 cups (20 oz.) Quinoa, cooked
- ¾ cup (6 oz.) Red Bell Pepper, diced
- ¾ cup (6 oz.) Green Bell Pepper, diced
- 1 ¾ cups (14 oz.) Corn, canned & drained
- 1 ¾ cups (14 oz.) Tomato, diced
- ¼ cup Cilantro, chopped
- 1 ¼ cup (10 oz.) Sour Cream, low fat
- 1 Tbsp (0.5 oz.) Lime Juice
Chipotle sauced, Grilled Fajita Strips served on a bed of ancient grains with a colorful blend of tomatoes, corn, and bell peppers. Finished with a fresh cilantro-lime sour cream sauce. (serve hot or cold).
Directions
- In mixing bowl, thoroughly combine Cilantro, Sour Cream and Lime Juice together then chill under refrigeration for at least 1 hour before serving
- Puree the Canned Chipotle Peppers with Water
- Toss frozen Fajita Chicken Strips in the chipotle puree and put in a hotel pan, cover and cook at 400° for 15-20 minutes. Hold at 145°F until ready to serve.
- Prepare Quinoa to manufacturers instructions and hold in warmer until ready to serve
- In mixing bowl, combine Diced Red and Green Bell Peppers, Tomatoes, and Corn. Hold Veggie Mix under refrigeration until ready to serve
To Build Bowl
- Using a #4 scoop (1 cup), place cooked quinoa in serving bowl or container
- Using a #10 scoop (3 oz.) place Fajita Chicken Strips over the center of the rice
- Using a #8 scoop (½ cup), place Veggie Mix around the Chicken Strips over the rice.
- Using a #30 scoop (1 oz.), top bowl with Cilantro-Lime Sour Cream and serve
- Meal can be made ahead of time and served cold – just chill all ingredients after prep. Individual bowls can be built a day ahead, covered and stored under refrigeration overnight to serve the next day. For a smoother Cilantro-Lime Cream Sauce, blend in a food processor.
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