Gluten-Free Chicken with Tomatoes and Polenta
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.
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In The Frozen Aisle
PREP TIME: 0min COOK TIME: 35min
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 31g||48%|
|Saturated Fat 5g||25%|
|Total Carbs 60g||%|
|Dietary Fiber 18g||%|
|Vitamin A 74%|
|Vitamin C 51%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
2 cups pesto
1/4 cups pine nuts, toasted
1/3 cup Parmesan cheese, grated
2 tbsp lemon juice
1 tsp lemon zest
2 cloves garlic, minced
1/4 tsp salt
1/4 tsp freshly ground pepper
1/3 cup extra virgin olive oil
1 tbsp olive oil
1/4 cup balsamic vinegar
2 cloves garlic, minced
1/2 tsp salt
1/2 tsp freshly ground pepper
1 red pepper, quartered and seeded
1 zucchini, sliced lengthwise
1 white onion, sliced into rings
1 cup dry Israeli couscous, cooked
Pesto: Place the basil, pine nuts, cheese, lemon juice, lemon zest, garlic, salt and pepper in a food processor; pulse until finely chopped. With the motor running, slowly add the oil until well combined.
Salad: Preheat the grill to medium-high; lightly coat the grate with cooking oil. Whisk the olive oil with the vinegar, garlic, salt and pepper. Toss some of the mixture with the red pepper, zucchini and onion. Brush the remaining mixture all over the chicken.
Grill the chicken and vegetables, turning as needed, for 10 to 15 minutes or until cooked through and well-marked. Cool completely. Thinly slice the chicken and chop the vegetables.
Toss the couscous with the chopped vegetables and 1/3 cup pesto. Divide evenly between 4 plates and top with sliced chicken. Drizzle each salad with 1 tbsp additional pesto. Leftover pesto can be stored in a tightly covered container for up to 5 days.
Pesto Couscous Salad with Grilled Chicken and VegetablesAdd Your Comment