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.

Grilled Ratatouille with Chicken and Quinoa


PREP TIME: 15min COOK TIME: 20min
Serves 6

PREP TIME: 15min COOK TIME: 20min
Serves 6

  • 310
  • 10g
  • 230mg
  • 2.5g
    Sat. Fat
  • 7g
  • Expand

Ingredients Ingredients


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

Step 1

Step 1


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.

Step 1
Step 2

Step 2

Step 2

Toss and Grill

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

Step 3

Step 3


Whisk together the remaining 3 tablespoons of olive oil, lemon zest and juice, and red wine vinegar.

Step 3
Step 4

Step 4

Step 4

Toss and Serve

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 TIP

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.

Ta Da Ta Da

Grilled Ratatouille with Chicken and Quinoa

Add Your Comment

Rated 5/5 based on 6 customer reviews
Chicken and quinoa combine with grilled ratatouille for a complete meal. Cherry tomatoes, eggplant, zucchini, and red bell peppers add nutrition and color. Serves 6

Hi! Is there anything we can help you find?


Need help finding something?

Our hours of operation are from 9.00 AM to 6:30 pm EST, Monday - Friday.

Please contact us or text us at 1.800.4Perdue (1.800.473.7383).

Sign up for recipes and more!