3-Ingredient Brown Sugar and Mustard Chicken Breasts
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.
PREP TIME: 1hr COOK TIME: 15min
Serves 6 to 8
|Serving Per Recipe: 6 to 8|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 12g||18%|
|Saturated Fat 1.5g||8%|
|Total Carbs 16g||5%|
|Dietary Fiber 3g||12%|
|Vitamin A 25%|
|Vitamin C 30%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
8 tbsp.olive oil
2 tbsp.fresh ginger, grated
1/4 tsp.black pepper
2 cupscooked quinoa
3/4 cupcucumber, peeled, seeded and diced
1/2 cupred onion, diced
1/2 cupjicama, peeled and diced
1/2 cupcilantro leaves
1/4 cuplime juice, about 3 or 4 limes
2 tsp.Asian chili paste, such as Sambal Oelek
1 headBoston bibb lettuce
In resealable plastic bag, combine 4 tablespoons olive oil, ginger, garlic, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Add chicken breasts and toss to coat. Marinate in refrigerator 30 minutes or up to 8 hours.
Heat lightly greased grill or grill pan to medium-high heat. Remove chicken from marinade, letting excess drip away. Grill chicken breasts 6 to 8 minutes on each side. Chicken is done when it feels firm to touch and meat thermometer inserted in center reaches 170°F. Let cool 5 to 10 minutes, then chop into a small dice.
In bowl, combine diced chicken, quinoa, cucumber, red onion, jicama and cilantro. In glass measuring cup, whisk together lime juice, sugar, chili paste, and remaining salt and black pepper until sugar dissolves. Whisk in remaining 4 tablespoons olive oil. Pour dressing over Chicken Quinoa Salad and toss well to combine.
Separate head of Boston bibb into leaves. Cut tops off tomatoes and scoop out insides. Spoon Chicken Quinoa Salad into lettuce leaf and roll up and into hollowed-out tomato, and serve.
TIP: You can use the extra Chicken Quinoa Salad as a stuffing for zucchini, apples and artichokes or just use as a side salad. For a spicier dressing, try using Korean gochujang chili paste.
Grilled Chicken Quinoa Lettuce CupsAdd Your Comment