Chicken and Chorizo Breakfast Burrito
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.
In The Fresh Meat Case
PREP TIME: 40min COOK TIME: 15min
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 17g||26%|
|Saturated Fat 3g||15%|
|Total Carbs 19g||6%|
|Dietary Fiber 5g||20%|
|Vitamin A 92%|
|Vitamin C 58%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
3 tbsp.olive oil
3 limes, zested and juiced
2 clovesgarlic, minced
1 cupfresh corn kernels
1 cupplum tomatoes, diced
1 avocado, diced
1/2 cupred onion, diced
2 tbsp.cilantro, chopped
1/8 tsp.black pepper
4 tbsp.sour cream
4 cupsromaine lettuce, shredded
In a shallow baking dish or resealable plastic bag, mix together 2 tablespoons olive oil, the zest and juice of 2 limes, and the garlic. Add the chicken breasts, toss to coat and let marinate for 30 minutes.
Heat remaining 1 tablespoon of olive oil in a skillet over medium high heat. Add the corn and sauté for 3 to 5 minutes until the corn is just cooked. Remove corn from heat and cool. Combine the corn, tomatoes, avocado, red onion, cilantro, salt and pepper. Cover and chill while grilling the chicken.
Heat a lightly greased grill or grill pan to medium high heat. Remove chicken breasts from the marinade and grill for 3 to 4 minutes on each side. Chicken is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 170°F. Remove the chicken from the grill and let rest for 2 to 3 minutes before serving.
In a small bowl, stir together the sour cream, the zest and juice of the remaining lime. Divide the shredded romaine between 4 plates. Spoon the Corn Salsa over the romaine. Place a warm grilled chicken breast on top of the romaine. Drizzle with creamy lime sauce.
Grilled Cilantro Lime Chicken With Corn SalsaAdd Your Comment