Yield
25
Portion Size
122 g / 4.3 oz
Category
Chicken
Featured Maple Leaf Product: Fully Cooked Chicken Thigh Strips (64075)
Ingredients
| Metric | Imperial | |
|---|---|---|
| Chicken Strips | 1.5 Kg | 3.3 Lbs |
| Red Peppers, diced, frozen | 140 g | 5 oz |
| Parsley, dried | 30 mL | 2 Tbsp |
| Green Onions, chopped | 30 mL | 2 Tbsp |
| Lemon Juice | 60 mL | 2 Fl oz |
| Lemon Zest, chopped fine | 30 mL | 2 Tbsp |
| Garlic, minced | 30 mL | 2 Tbsp |
| Black Pepper | 10 mL | 2 tsp |
| White Rice, cooked | 1.25 Kg | 2.75 Lbs |
| Chicken Base, low sodium | 60 mL | 2 Fl oz |
| Cilantro, fresh, chopped | 85 mL | 3 Fl oz |
Method
- Preheat convection or Combi oven to 300 F. Ensure that the chicken thigh strips are defrosted fully. The seasoning will stick and cook better when the chicken is fully defrosted.
- In a bowl mix all ingredients together except for the cilantro. Transfer to a 4" deep hotel pan.
- Cover with foil and roast at 300 F for 60-75 minutes, depending on the heat of the oven. Ensure that the chicken reaches an internal temperature of 165 F (74 C).
Suggested Accompaniments
Garnish with chopped cilantro just prior to service (nutritional analysis is included).
Nutritional Info per 122 g / 4.3 oz
| Calories (10.6% from fat) | 142 kcal |
| Fat | 1.6 gm |
| Saturated Fat | 0.64 gm |
| Trans Fat | 0.0 gm |
| Cholesterol | 36 mg |
| Sodium | 250 mg |
| Carbohydrates | 16.7 gm |
| Dietary Fiber | 0.8 gm |
| Sugars | 0.4 gm |
| Protein | 14.4 gm |
| Vitamin A | 36 RE |
| Vitamin C | 11 mg |
| Calcium | 28 mg |
| Iron | 1.66 mg |
| Potassium | 63 mg |
| Phosphorous | 32 mg |