Whole Grain Chicken Strips with Zucchini Noodles and Pesto
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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 Frozen Aisle
PREP TIME: 0min COOK TIME: 30min
|Serving Per Recipe: 10|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 7g||11%|
|Saturated Fat 2g||10%|
|Total Carbs 22g||7%|
|Dietary Fiber 3g||12%|
|Vitamin A 8%|
|Vitamin C 15%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
10 (6 inch) whole wheat tortillas
1 avocado, peeled, seeded and diced
Pico de Gallo:
1 cup tomato, diced
1/2 cup red onion, diced
1/2 cup jalapeño, minced
1 clove garlic, minced
2 tbsp. lime juice
salt and pepper to taste
1 cup red cabbage, shredded
1/4 cup low-fat sour cream
1 tsp. hot sauce
1 tbsp. granulated sugar
1 tbsp. lime juice
salt and pepper to taste
Mix pico de gallo ingredients together in a bowl and refrigerate.
Bake chicken strips according to package instructions.
While the strips are cooking, mix together the sour cream, hot sauce, sugar, lime juice, salt and pepper in a bowl for the slaw. Once combined toss with shredded cabbage.
Once chicken is fully cooked, begin assembly of tacos. Place a piece of chicken in the center of a flour tortilla, followed by a couple of slices of avocado, 2 tablespoons of pico de gallo and topped with some zesty slaw.
Roll up and enjoy.
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