RECIPE DETAILS
Item ID: 1807511
Serving Size: 8 Ounces
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Chicken
Allergens: Milk, Wheat
RECIPE DETAILS
Item ID: 1807511
Serving Size: 8 Ounces
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Chicken
Allergens: Milk, Wheat
Ingredients
To scale a recipe, change the “Standard Yield” number, then click the “Scale” button. To return to the default standard batch size, click the “Reset” button. We recommend scaling batch sizes to be compatible with your equipment and operational model. Since seasonings are particularly affected by increased scaling, we recommend taste-testing as you increase quantities.
Ingredients list for this recipe is unavailable.
Ingredients used in the recipes are commonly found USDA Foods or commercially available products. All ingredients for each recipe are listed in “As purchased” quantities. Ingredient yields from USDA’s Food Buying Guide can be found at the top of the Recipe Instructions when applicable.
Instructions
Yields
- Onion: 78%
- Bell Peppers: 73%
Pre-Preparation
- Thaw the chicken under refrigeration per HACCP procedures.
- Wash produce as needed.
- Slice onions and peppers.
- Preheat oven to 350°F.
Preparation
- Heat oil in a tilt skillet over medium-high heat, in batches if needed.
- Add onions and cook for about 7 minutes or until the edges are slightly golden, then turn off heat.
- Add bell peppers, cumin, salt, and pepper. Stir to combine until well incorporated.
- Add 5 lbs 6.4 oz of chicken and 7 lbs 9.6 oz of vegetables per hotel pan (total weight per pan should be about 13 lbs).
- Cover each hotel pan with parchment paper and foil.
- Heat covered at 350°F until the internal temperature of the mixture reaches 165°F.
Note: If preparing ahead of time or sending to site kitchens, cool according to HACCP (complex). Label, date, and keep under refrigeration until transport or service. Follow the heating instructions in step 6 for the day of service.
Serving
Recipe Source: Boulder Valley School District Food Services We recommend that any recipe selected for use in your district be tested in your kitchens before adding it to your menu. Recipe testing ensures that the methods and yields are compatible when prepared with your equipment. Since seasonings are particularly affected by scaling recipes, we highly recommend taste testing as you adjust quantities.
Food Groups/Meal Patterns
Based on default serving size and measure.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | ½ cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | ¾ cups |
| Vegetables, Additional | ¼ cups |
| Grains | 2 oz eq |
| Meat/Meat Alternatives | 4.5 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 558.50 kcal |
| Total Fat | 25.88 gm |
| Saturated Fat | 10.68 gm |
| Trans Fat | 0.04* gm |
| Sodium | 1,119.49 mg |
| Carbohydrates | 43.56 gm |
| Fiber | 8.88 gm |
| Sugars | 12.16 gm |
| Added Sugars | 0.00* gm |
