Diane Laffey
Carol Sienkiewicz
bob
bob
RM Heller
Amanda Kalinka
WITH PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breast, All Natural (1.5 lbs.)
Serves 6 | Prep Time: 15 Min | Cook Time: 20 Min
WITH PERDUE® SHORT CUTS® Carved Chicken Breast, Grilled, (16 oz.)
Serves 6 | Prep Time: 10 Min | Cook Time: 15 Min
| Serving Per Recipe: 6 | ||
|---|---|---|
| Amount Per Serving | ||
| Calories 310 | ||
| % Daily Value* | ||
| Total Fat 20g | 31% | |
| Saturated Fat 2.5g | 13% | |
| Cholesterol 15mg | 5% | |
| Sodium 230mg | 10% | |
| Total Carbs 27g | 9% | |
|---|---|---|
| Dietary Fiber 7g | 28% | |
| Sugars 7g | ||
| Protein 10g | ||
| Vitamin A 25% | ||
| Vitamin C 100% | ||
| Calcium 6% | ||
| Iron 15% | ||
| *Percent Daily Values are based on a 2,000 calorie diet. |
||
| Serving Per Recipe: 6 | ||
|---|---|---|
| Amount Per Serving | ||
| Calories 370 | ||
| % Daily Value* | ||
| Total Fat 22g | 34% | |
| Saturated Fat 2.5g | 13% | |
| Cholesterol 50mg | 17% | |
| Sodium 560mg | 23% | |
| Total Carbs 28g | 9% | |
|---|---|---|
| Dietary Fiber 7g | 28% | |
| Sugars 7g | ||
| Protein 20g | ||
| Vitamin A 25% | ||
| Vitamin C 100% | ||
| Calcium 6% | ||
| Iron 15% | ||
| *Percent Daily Values are based on a 2,000 calorie diet. |
||
Grilled Ratatouille with Chicken and Quinoa
| 4 | PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breast, All Natural (1.5 lbs.) |
| 2 | small eggplants, chopped into 1-inch chunks |
| 1 | large zucchini, chopped into 1-inch chunks |
| 1 | large red bell pepper, chopped into 1-inch chunks |
| 1 | red onion, chopped into 1-inch chunks |
| 8 tbsp | olive oil |
| 4 | large cloves fresh garlic, chopped |
| 2 tbsp | fresh thyme, chopped |
| 1/2 tsp | salt |
| 1/4 tsp | black pepper |
| 1 | lemon, zested and juiced |
| 2 tbsp | red wine vinegar |
| 2 cups | cooked quinoa |
| 1/2 cup | fresh parsley, chopped |
Season chicken breasts with 1 tablespoon of olive oil, 1/4 teaspoon of salt and 1/8 teaspoon of black pepper. Heat a sauté or grill pan over medium-high heat. Cook the chicken breasts for 3 to 4 minutes per side. Chicken is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 170°F. Transfer chicken to a cutting board, let rest for 2 to 3 minutes and then cube into bite-sized pieces.
On a sheet tray or in a large bowl, combine the eggplant, zucchini, red bell pepper and red onion. Toss with 4 tablespoons of olive oil, garlic, thyme and the remaining salt and black pepper. Heat the same grill or sauté pan over medium-high heat. Cook the vegetables until slightly charred and cooked through, about 7 to 10 minutes. Remove from heat
Whisk together the remaining 3 tablespoons of olive oil, lemon zest and juice, and red wine vinegar.
In a large bowl, combine the cooked quinoa with the grilled chicken and vegetables. Drizzle with the dressing and toss to combine. Garnish with chopped parsley. Serve warm or at room temperature.
TIP: Using a sheet tray is a great way to season a large amount of vegetables. It makes it easy to toss the vegetables and coat them evenly with the olive oil and seasonings.
Grilled Ratatouille with Chicken and Quinoa
| 1 | PERDUE® SHORT CUTS® Carved Chicken Breast, Grilled, (16 oz.) |
| 2 | small eggplants, chopped into 1-inch chunks |
| 1 | large zucchini, chopped into 1-inch chunks |
| 1 | large red bell pepper, chopped into 1-inch chunks |
| 1 | red onion, chopped into 1-inch chunks |
| 8 tbsp | olive oil |
| 4 | large cloves fresh garlic, chopped |
| 2 tbsp | fresh thyme, chopped |
| 1/2 tsp | salt |
| 1/4 tsp | black pepper |
| 1 | lemon, zested and juiced |
| 2 tbsp | red wine vinegar |
| 2 cups | cooked quinoa |
| 1/2 cup | fresh parsley, chopped |
Remove the chicken from the plastic bag. Spread evenly in a non-stick pan. Heat over medium-high heat for 4 to 5 minutes, turning frequently. Transfer chicken to a cutting board, let rest for 2 to 3 minutes and then cube into bite-sized pieces.
On a sheet tray or in a large bowl, combine the eggplant, zucchini, red bell pepper, and red onion. Toss with 4 tablespoons of olive oil, garlic, thyme and the remaining salt and black pepper. Heat the same grill or sauté pan over medium-high heat. Cook the vegetables until slightly charred and cooked through, about 7 to 10 minutes. Remove from heat.
Whisk together the remaining 3 tablespoons of olive oil, lemon zest and juice, and red wine vinegar
In a large bowl, combine the cooked quinoa with the grilled chicken and vegetables. Drizzle with the dressing and toss to combine. Garnish with chopped parsley. Serve warm or at room temperature.
TIP: Using a sheet tray is a great way to season a large amount of vegetables. It makes it easy to toss the vegetables and coat them evenly with the olive oil and seasonings.
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