chickenpineapple

Mediterranean Chicken Bowl

Makes:

INGREDIENTS

Elementary School

  • 2 boxes UNCLE BEN’S® Chicken Flavored Whole Grain Brown Rice
  • 3 quarts Water, hot (190°F)
  • 3 pounds Boneless, skinless chicken breast, fully cooked, shredded
  • 26 ounce IQF carrots, diced
  • 26 ounce IQF corn
  • 26 ounce IQF peas
  • 10 cups Cannellini beans, canned, drained, rinsed
  • 4 cups Marinara Sauce

High School

  • 2 boxes UNCLE BEN’S® Roasted Chicken Flavored Brown Rice
  • 3 quarts Water, hot (190°F)
  • 26 ounce IQF diced carrot
  • 3 pounds boneless, skinless chicken breast, fully cooked, shredded
  • 10 cups Cannellini beans, canned, drained, rinsed
  • 26 ounce Red bell pepper, fresh, small dice
  • 10 ounce Green onion, diced
  • 4 cups Marinara Sauce

DIRECTION

Elementary School

  1. Combine hot water and contents of seasoning packet in deep full-size steam table pan. Stir well to disperse seasoning in water. Add rice and mix well.
  2. Cover and bake in preheated 400°F conventional oven for 25 minutes or until most of the water is absorbed.
  3. Stir rice well. Fluff with fork prior to portioning to obtain maximum yield.
  4. For Elementary: add carrot, peas, corn, shredded chicken, beans and marinara sauce to rice. Stir till well combined. Hold at room temperature or over ice.
  5. To serve, place 1 cup spinach on plate. Portion 1 ½ cup rice on top of spinach.

Nutrition Data Per Serving
Per serving: Calories 280, Protein 16g, Carbohydrate 45g (Dietary Fiber 6), Fat 4g (Saturated Fat 0.5g), Cholesterol 20mg, Sodium 710mg, % Daily Value: Calcium 4%, Iron 10%, Vitamin A 25%, Vitamin C 10% 
1 portion provides: 1-oz. equivalent meat/meat alternate, ¼ cup vegetable, and 1serving of grains/breads.

High School

  1. Combine hot water and contents of seasoning packet in deep full-size steam table pan. Stir well to disperse seasoning in water. Add rice and mix well.
  2. Cover and bake in preheated 400°F conventional oven for 25 minutes or until most of the water is absorbed.
  3. Stir rice well. Fluff with fork prior to portioning to obtain maximum yield.
  4. For High School: add carrot, beans, red bell pepper, green onion, shredded chicken, and marinara sauce to rice. Stir till well combined. Hold at room temperature or over ice.
  5. To serve, place 1 cup spinach on plate. Portion 1 ½ cup rice on top of spinach.

Nutrition Data Per Serving
Per serving: Calories 250, Protein 15g, Carbohydrate 40g (Dietary Fiber 5g), Fat 3.5g (Saturated Fat 0.5g), Cholesterol 20mg, Sodium 690mg, % Daily Value: Calcium 4%, Iron 10%, Vitamin A 35%, Vitamin C 70%

1 portion provides: 1-oz. equivalent meat/meat alternate, ¼ cup vegetable, and 1serving of grains/breads.

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