Skip to main content

Chimichurri Chicken Grab and Go Box

Image for Chimichurri Chicken Grab and Go Box
plate

Yield

40 servings

kikkoman products used:

ingredients

5 pounds  Chicken, diced, precooked frozen
40 each, 2.2 ounces Flatbread, oven fired, whole grain-rich
2 pounds 12 ounces Red peppers, raw
2 1/2 cups Cilantro leaves, raw
1/2 cup Kikkoman Lime Ponzu Citrus Seasoned Dressing & Sauce
1 1/4 teaspoons Garlic, granulated
1 1/4 teaspoons Oregano leaves, dried
1 1/8 teaspoons Red peppers flakes, crushed
1/3 cup Kikkoman Rice Vinegar
2 1/2 cups Greek yogurt, plain non-fat
1 1/4 cups Mayonnaise, regular
3 pounds 4 ounces Cucumber with peel, raw and sliced

directions

Thaw diced chicken in the refrigerator.

CCP: Hold cold at 41°F or below.

Thaw flatbread at room temperature overnight.
Rinse cucumbers and red peppers under running water. Slice cucumbers into 1/4 inch rounds and thinly slice red peppers into 1/4 inch strips.

Rinse cilantro under running water and dry with a single use, disposable paper towel.

CCP: No bare hands should contact ready-to-eat foods. Hold refrigerated until ready to serve.
In a food processor or high-powered blender, combine cilantro leaves, Kikkoman Lime Ponzu Citrus Seasoned Dressing & Sauce, granulated garlic, oregano, red pepper flakes, Kikkoman Rice Vinegar, Greek yogurt and mayonnaise into a smooth sauce.

CCP: Hold cold at 41°F or below.

Combine diced chicken and sauce in mixing bowl and stir well.

CCP: Hold cold at 41°F or below.
Cut each flatbread into four triangles. Arrange each triangle into one section of a three-compartment clear container.

Portion 2.8 ounces of chicken into a section of each three-compartment container.

CCP: Hold cold and serve at 41°F or below.

Portion 1/4 cup of red bell peppers and cucumbers into the last section of the container.

Offer additional vegetables to meet meal pattern according to age-grade group.


Serving Size 1 Serving Provides
1 portion 2 ounce equivalents grains, 2 ounce equivalents
meat/meat alternate, 1/2 cup equivalents vegetables
Nutrients Per Serving
Calories 329 Cholesterol 48.23 mg
Total Fat 13.22 g Sodium 503.77 mg
Saturated Fat 1.79 g Carbohydrate 33.25 g
Trans Fat 0.00 g Dietary Fiber 3.89 g
Sugars 4.79 g Calcium 45.70 mg
Protein 20.18 g Iron 0.64 mg
Vitamin A 1106.99 IU Water 76.84 g
Vitamin C 42.37 mg Ash 0.41 g
36.16% Calories from Total Fat 4.89% Calories from Sat Fat
0.00% Calories from Trans Fat 40.42% Calories from Carbohydrates
24.52% Calories from Protein  

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE
Click to scroll back to the top