No matter how you like your chicken—fried, roasted, baked, stewed, in salads or soups or casseroles (or all of the above)—it’s easy to find plenty of delicious recipes. And here’s some really great news—you can cook your chicken with the skin on, for flavor and juiciness, but remove it before eating and there are no additional fat or calories. None. Nada. Zero.
September 7, 2019

Southwest Chicken Dip

Ingredients 6 lbs and 12 oz shredded chicken 1 can of corn drained 1 can of Bush’s reduced sodium black beans (rinsed & drained) 1 can enchilada sauce (110 oz) 1 cup diced jalapeños 1 can RoTel (mild) Tomatoes tomatoes drained 9 cups shredded cheddar cheese Instructions Mix 6 lb and 12oz of shredded chicken,… Read More

August 24, 2019

Shaker Salad – Citrus Soy Chicken & Bulgur Wheat

Each salad provides 2 grain serving, 1 cup vegetable (1/4 cup red/orange, 1/4 cup legume, 1/2 cup dark green), 2 oz eq meat/alt* Note:  For each salad, you will need a 16 oz clear cup with a flat, no hole lid and a domed, no hole lid and a 2 oz portion cup with lid…. Read More

June 25, 2019

Cilantro Lime Chicken Breasts With Quinoa & Black Beans

Enjoy this simple yet flavor packed chicken breast recipe with your favorite grain and beans.

April 16, 2019

K12 Ruby Wild Blend Chipotle Chicken Bowl

Each portion provides 2 grain/bread servings, 1 cup vegetable (1/2 cup starchy, 1/4 cup red/orange, 1/4 cup legume), 2 oz meat/alt* Servings: 32 Yield: 32 Bowls Ingredients 2 qt Water or stock 2 lb InHarvest Ruby Wild Blend 1/2 c. cumin, ground 1/2 c. cilantro, chopped 5.25 lb. House of Raeford Rotisserie Chicken, cut into… Read More

April 16, 2019

K-12 Quesadilla with Chicken and Quinoa

One quesadilla provides 2.5 oz eq m/ma, 1/8 cup vegetable (other), 2 oz eq grains. Servings: 16 Yield: 16 quesadillas Ingredients  8 oz InHarvest White Quinoa 2 lb. House of Raeford Rotisserie Chicken, 1/2-inch dice 16 oz Cheese, monterery jack, shredded 2 cup Salsa verde, low sodium 4 teaspoons Cumin, ground 16 each Tortillas, whole… Read More

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