Posted by Colleen Carey on March 5th, 2021


Chipotle Chicken Grain Bowl

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).

INGREDIENTS

  • 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

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

All recipes found at: https://www.tysonfoodservice.com/