FS079 - BUTTERNUT SQUASH & CHICKEN PK

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Recipe Source: MPS
  • 92
  • 1/2
  • Serving Measure: CUP
  • Standard Yield: Scale Recipe Reset
  • Serving Description: 1 serving = 1/2 cup
  • Nutrition Link: 80291
  • Food Category: Chicken
  • HACCP: POULT
  • HACCP Process Category: SameDay

Ingredients

Sequence Item ID Item Description Amount 1 Measure 1 +/- Amount 2 Measure 2 Total Grams

Recipe Instructions

  • Pre-Preparation Instructions:

    Recipe source: Minneapolis Public Schools Nutrition Services
    Chicken Strips: Pilgrim's Pride #1330 FC CN Dark Meat Chicken Menu Strips with Grill Marks 2.48 oz = 2 oz MMA

    Butternut squash yields: 84%
    Cooked onions yield: 78%
    Kale yields: 73%
    Ginger yields: 63%

  • Preparation Instructions:

    Dice onion. Mince garlic and ginger.
    Destem kale, chop into 2" pieces.
    Peel butternut squash and deseed. Chop into large dice.
    Sautee squash and onions for 5 minutes.
    Add spices and coconut milk.
    Bring mixture to a boil.
    Add chicken.
    Simmer for 20 minutes

  • Serving Instructions:

Food Groups/Meal Patterns

Fruits: 0 Vegetables Total: 0 Meat/Meat Alternative: 1 Calories: 196.21
Dark Green: 0 Milk: 0 Sat. Fat: 46.01%
Red Orange: 0 Grains: 0 Sodium: 259.05
Legumes: 0
Starchy: 0
Other: 0
Additional: 0
FS079 - BUTTERNUT SQUASH & CHICKEN PK

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