Air Fryer Gluten-Free Quinoa Crusted Chicken Tenders
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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: 0min COOK TIME: 20min
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 9g||14%|
|Saturated Fat 0.5g||3%|
|Total Carbs 18g||6%|
|Dietary Fiber 3g||12%|
|Vitamin A 60%|
|Vitamin C 180%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1 tbsp. barbecue spice rub (smoky)
2 tbsp. vegetable oil, divided
2 cups broccoli florets
1 1/2 cups red bell peppers, slivered or orange bell peppers
1 cup corn kernels
1 cup reduced-sodium chicken broth
1/4 cup smoky barbecue sauce
2 cups cooked brown rice, optional
In a bowl, combine chicken tenders with 1 tablespoon barbecue spice rub and 1 tablespoon oil; toss to coat. Cover and refrigerate at least 15 minutes before cooking.
Heat a 12-inch skillet and sauté/stir-fry chicken 5 to 6 minutes. Remove from heat and keep warm.
Add remaining 1 tablespoon oil to skillet and heat over medium-high heat; stir in broccoli, peppers and corn and sauté 2 to 3 minutes, stirring often. Stir in chicken broth and barbecue sauce and bring to a boil; simmer 2 minutes. Return chicken tenders to skillet, reduce heat to simmer, and cover. Cook for 1 to 2 minutes. Serve stir-fry over brown rice, if desired, 3 tenders per serving.
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