Balsamic Grilled Chicken Caprese Salad
At Perdue Farms, your health and well-being are our top concerns. In the past few days, we’ve experienced heavier than normal call volume as customers reach out with concerns about sourcing of our products and quality control measures we’ve put in place to guarantee the freshness and safety of the foods we ship. We want you to know that we hear you, we thank you for reaching out and we want to reassure you in every way possible that we’re putting your health, safety and well-being first.
In light of concerns over Coronavirus (COVID-19), we’d like to share the following:
COVID-19 is Not Considered a Food-Borne Pathogen
Per the Centers for Disease Control and Prevention (CDC), COVID-19 is most commonly spread between those who are in close contact with each other, and through respiratory droplets produced when an infected person coughs or sneezes. It may also be possible for a person to contract COVID-19 by touching a surface or object that has the virus on it and then touching his or her own mouth, nose or possibly eyes, but this is not thought to be the main way the virus spreads. We have strict biosecurity protocols throughout our farms and entire supply chain, including proven sanitation methods which minimize the risk of contaminated surfaces.
Perdue Farms Takes Food Safety Protocols Seriously
We have the highest standards of biosecurity and food safety, and fully sanitize our facilities every 24 hours. We are closely monitoring affected areas and reiterating our biosecurity policy to help minimize the potential to transport possibly contaminated surfaces. The staff at the onsite Wellness Centers at 19 of our facilities are trained on how to protect our associates from, and identify and respond to, symptoms of COVID-19. These professionals follow standard operating procedures as defined by the CDC for infectious diseases. The Wellness Centers are available to all associates and their families. We are taking every precaution to protect our associates, communities, customers and business partners, and ensure the continuity of our business.
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In The Fresh Meat Case
PREP TIME: 10min COOK TIME: 20min
|Serving Per Recipe: 5|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 20g||%|
|Saturated Fat 3g||%|
|Total Carbs 17g||%|
|Dietary Fiber 4g||%|
|Vitamin A 210%|
|Vitamin C 60%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1 1/4 cupof your favorite brand of Balsamic Vinaigrette
1/3 lbasparagus, trimmed
1/2 of a medium cauliflower broken into florets
1 small bunch of baby carrots
In a 2 cup measuring cup, stir together the balsamic vinaigrette and the honey. Place the Perfect Portions in a zip top resealable plastic bag. Pour 1/2 cup of the honey balsamic marinade into the bag and swish around to coat all of the chicken. Let the chicken marinate while you prepare the vegetables. Reserve the rest of the marinade for the vegetables.
Preheat oven to 400 degrees F. Lightly oil a foil lined baking sheet. Remove the chicken from the marinade and place on one side of the baking sheet. Discard the bag and used marinade. Arrange the vegetables on the other side of the baking sheet and drizzle with 1/2 cup of the reserved honey balsamic marinade. Save the rest of the marinade for when the chicken and vegetables come out of the oven.
Roast the chicken and vegetables for 10 minutes. Flip the chicken and turn the vegetables and then continue roasting for another 10 minutes or until chicken is done and vegetables are tender. Chicken is done when a meat thermometer inserted in the center reaches 170 degrees F.
When the chicken and vegetables come out of the oven, drizzle on the remaining 1/4 cup of the honey balsamic marinade and serve!
TIP: Try adding green beans, mixed baby or fingering potatoes to your sheet tray
Balsamic Sheet Tray Chicken with VegetablesAdd Your Comment