Chicken Avocado Tortilla Toast
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.
All of our animals are born/hatched, raised, harvested and processed in the U.S. As with most large businesses, we source some (non-food) elements of our supply chain from countries outside the U.S. We are closely monitoring affected areas and reiterating our biosecurity policy to help minimize the potential to transport possibly contaminated surfaces.
Thank you for being a loyal Perdue Farms customer. Please reach out to our Consumer Relations team, should you have any additional questions or concerns.
Recipe courtesy of Brit + Co
PREP TIME: 1hr COOK TIME: 1hr
1 tsp.taco seasoning
1/2 tsp.paprika (smoked or sweet)
1/2 tsp.Mexican oregano
1/4 tsp.ground black pepper
1/2 tsp.kosher salt
2 tbsp.olive oil
1 jar roasted red peppers, chopped
1/2 bag frozen Mexicorn, defrosted
1 can black beans
1 cupwhite (or brown) rice
1 large bunch fresh cilantro (separated)
1.5 tsp.minced garlic (separated)
2 cupchicken stock or broth
2 large heads or hearts of Romaine lettuce
4 limes (separated)
5 store-bought snack packs (2 oz. each) chunky guacamole
1 container (10 oz.) store-bought pico de gallo
1 container (8 oz.) low-fat sour cream (set aside ½ cup for the dressing)
Zest and juice of 1 lime
2 tbsp.prepared ranch seasoning mix (dry)
1 tsp.minced garlic
1 tomatillo, husk removed and chopped
1/3 bunch cilantro, thick stems removed
1/2 jalapeño, seeds removed
1/2 cupsour cream
Mix together all spices for the chicken and season chicken in container. Warm a large, non-stick (12-inch) skillet to medium high heat. Add olive oil. Place chicken in a single layer in the skillet. Cook for 3 minutes on one side and then flip to the other side and cook for another 4 to 5 minutes, or until chicken is cooked through, 170°F internally. Set aside and allow to cool.
While the chicken is cooking, prep the rice: combine the rice, chicken stock or broth, and ½ teaspoon minced garlic in a pot over high heat. As soon as the mixture begins to boil, reduce the heat, and cover with a lid until the rice is cooked through. Once the rice is cooked through, tender, and no liquid remains, stir in 3 tablespoons lime juice and 3 tablespoons packed and finely chopped cilantro. Season to taste with salt and pepper. Mix together the defrosted corn and chopped red peppers. To serve: Grab 4 to 5 meal prep containers, or Tupperware. Put a scoop of rice on one side, and a portion of the chicken on top of the rice. Add a row of drained Mexicorn. Add a row of drained and rinsed black beans. Add a lime wedge. Cover these containers and place in the fridge until ready to enjoy.
Chop the lettuce and then separate it evenly into 4 to 5 meal prep containers (or Tupperware). Place a large scoop of the pico de gallo next to the lettuce. Add a scoop of guacamole and a scoop of sour cream.
Place all dressing ingredients in a small food processor or blender, and blend to combine. Adjust seasoning to taste. Put the dressing in small containers and place them next to the lettuce. Cover these containers and place in the fridge until ready to enjoy. When ready to enjoy, heat one of the warm containers in the microwave for 1 to 2 minutes and then toss everything together with one of the cool containers. Enjoy immediately!
Chicken Burrito BowlsAdd Your Comment