Southwest Chicken Drum Bowl Recipe

1. Season frozen drumsticks with southwest seasoning and arrange in a single layer on parchment lined sheet pan and cook at 350°F for 25-30 minutes - to an internal temperature of 165°F.
2. Hold the heated drumsticks in a hot box at 145°F (or let cool to room temperature then hold in refrigeration for a cold serving application – will hold in refrigeration for 3 days)
3. In mixing bowl, combine the Black Bean & Corn salsa with lime juice and Tajin seasoning. Hold in refrigeration until ready to serve – will hold in refrigeration for 3 days
4. Prepare brown rice according to manufacturers specifications and hold until ready to build the bowls
5. To Build Bowl :
6. Using a #4 scoop, fill serving bowl with 1 cup of prepared brown rice
7. With a #8 scoop, top bowl with ½ cup lettuce
8. With a 4 oz. spoodle (1/2 cup), place black bean & corn salsa over the lettuce
9. Use a 0.5 oz. ladle to top with shredded cheddar cheese
10. Top bowl with seasoned chicken drumstick
11. Serve bowl with a side of salsa
12. Dish can be served cold or warm. Be sure to cook breaded drum first and let cool completely before storing under refrigeration (up to 3 days) to keep the breading from getting too soggy or falling off.

Chef's note: To build your own black bean & corn salsa, just combine 1 Cup each of: black beans (rinsed), corn, diced tomatoes, diced red onions, and diced green peppers. Can use a low sodium taco seasoning in place of the southwest seasoning.