3-Ingredient Brown Sugar and Mustard Chicken Breasts
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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: 15min
Serves 6 to 8
|Serving Per Recipe: 6 to 8|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 9g||14%|
|Saturated Fat 1.5g||8%|
|Total Carbs 32g||11%|
|Dietary Fiber 5g||20%|
|Vitamin A 10%|
|Vitamin C 30%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1 tsp.olive oil
1/8 tsp.black pepper
1 containerplain Greek yogurt (7 ounces)
4 tsp.southwestern seasoning spice blend
1 cupcanned black beans, drained and rinsed
1 cupfresh corn, blanched and drained
1 cuptomatoes, diced
1/2 cupred, yellow or orange bell peppers, diced
1/4 cuppepperoncini peppers, chopped (about 3 peppers)
4 scallions, chopped
1 lime, juiced (if desired)
2 tbsp.fresh cilantro, chopped for garnish
8 ouncestortilla dipping chips or pita chips
Heat lightly greased grill or grill pan to medium-high heat. Brush the chicken with olive oil and season with salt and pepper. Grill breasts 7 to 8 minutes on each side. Chicken is done when it feels firm to touch and meat thermometer inserted in center reaches 170°F. Remove chicken from grill and let cool 5 to 10 minutes, then shred into bite-sized pieces.
In medium bowl, mix yogurt and spices.
TIP: You can make your own Southwestern seasoning blend by combining 1 1/2 tsp. chili powder, 1 tsp. garlic powder, 1 tsp. onion powder and 1/2 tsp. cumin.
Combine yogurt mixture with the chicken shreds, black beans, corn, tomatoes, bell peppers, pepperoncini, and scallions. Squeeze lime juice over, if desired, and toss well to combine. Set aside 30 minutes to allow flavors to develop.
To serve, transfer dip to serving bowl and garnish with chopped cilantro. Place bowl on a platter and surround with tortilla or pita chips. Or serve as appetizer by filling individual tortilla cups with chicken dip and garnishing with cilantro leaf.
Southwestern Yogurt Chicken DipAdd Your Comment