3-Ingredient Brown Sugar and Mustard Chicken Breasts
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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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PREP TIME: 25min COOK TIME: 20min
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 18g||28%|
|Saturated Fat 3g||15%|
|Total Carbs 7g||2%|
|Dietary Fiber 2g||8%|
|Vitamin A 60%|
|Vitamin C 50%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
3 tbsp. Extra Virgin Olive Oil
1 3/4 tsp. Adobo All-Purpose Seasoning with Pepper
1 6 oz. jar Artichoke Hearts, drained and coarsely chopped
1/3 cup grated Parmesan cheese
1 tbsp. mayonnaise
2 tbsp. chopped parsley
1/2 tsp. grated lemon zest
1 tsp. lemon juice
6 cups mixed baby greens
1 cup cherry tomatoes, halved
3 tbsp. shaved Parmesan cheese for garnish (optional)
In medium bowl, toss together chicken with 1 tablespoon olive oil and 1½ teaspoons Adobo seasoning. Marinate for 15 minutes in the refrigerator.
In medium bowl, combine the artichokes, grated Parmesan, mayonnaise, parsley, lemon zest and 1 teaspoon lemon juice. Set aside until ready to serve.
Heat a grill or grill pan to medium-high heat. Pat chicken dry with a paper towel. Grill the chicken, flipping once, until golden brown and cooked through (internal temperature registers 170°F on quick-read thermometer when inserted into thickest part of breast), about 10-20 minutes.
Meanwhile, in large bowl, whisk together 2 tablespoons olive oil, 1 tablespoon lemon juice and ¼ teaspoon Adobo seasoning. Add the mixed greens, tomatoes and shaved Parmesan, tossing to coat in the dressing. To serve, arrange the salad on 4 plates, top with chicken and serve with artichoke mixture for topping.
Grilled Chicken with Creamy Artichoke ToppingAdd Your Comment