Chicken Avocado Tortilla Toast
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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: 30min COOK TIME: 20min
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 27g||42%|
|Saturated Fat 3.5g||18%|
|Total Carbs 87g||29%|
|Dietary Fiber 12g||48%|
|Vitamin A 40%|
|Vitamin C 100%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1 cupGOYA® Mango Nectar
1/4 cup(plus 3 tbsp.) GOYA® Extra Virgin Olive Oil, divided
3 1/4 tsp.GOYA® Adobo All-Purpose Seasoning with Pepper, divided
5 tbsp.white wine vinegar, divided
1 cuporzo pasta, cooked according to package directions
1 largered onion, cut into 3/4" thick slices
2 mediumyellow squash or zucchini (12 oz.) halved lengthwise
1 ripe mango, peeled, pitted and diced
1 cupgrape or cherry tomatoes, halved
1 15.5 oz.can GOYA® Organic Black Beans, rinsed and drained
1/4 cupchopped parsley
1/4 cupchopped fresh dill
In a gallon size resealable plastic bag, combine the chicken, ¼ cup mango nectar, 2 tablespoons olive oil, 2 teaspoons Adobo seasoning and 2 tablespoons vinegar. Toss together until the chicken is well coated, push out the air and seal. Marinate, in the refrigerator for 30 minutes or up to 2 hours.
In a small saucepan, heat the remaining ¾ cup mango nectar over medium heat. Simmer until reduced to ¼ cup, about 9 minutes. Pour the reduction into large bowl and let cool for 5 minutes. Whisk in ¼ cup olive oil, 3 tablespoons white wine vinegar, honey, and 1¼ teaspoons Adobo seasoning until well blended. Set aside until ready to add the grilled vegetables.
Preheat a grill or grill pan to medium high heat. Remove the chicken from marinade and discard remaining marinade. Grill chicken on grill topper, covered, turning frequently until browned and no longer pink in center, about 7 to 9 minutes, until internal temp reaches 170°F. Meanwhile, brush cut surfaces of red onion and squash with 1 tablespoon olive oil. Grill covered, until browned and tender-crisp, about 8 minutes, turning once.
Chop the grilled onion into quarter rounds and slice the grilled squash crosswise into chunks. Toss the chopped grilled vegetables to the dressing bowl. Add the mango, tomatoes, black beans, parsley, dill, and cooked orzo. Toss to combine and then transfer to a shallow bowl. Top with chicken and serve.
TIP: Using round toothpicks, skewer onion slices horizontally halfway through onion, to prevent rings from separating.
Grilled Mango Chicken Orzo SaladAdd Your Comment