
Yield
25
Portion Size
6 oz spoodle (198 g/7 oz)
Category
Chicken
Featured Maple Leaf Product: Chicken Souvlaki (#64312), Ckd, mildly seasoned Thigh Meat pieces
Ingredients
Metric | Imperial | |
---|---|---|
Chicken Souvlaki Pieces, thawed, chopped into pieces no bigger than 1.5 cmx1.5 cm | 1.5 kg | 3 lbs 5 oz |
Green Peppers, Fresh, chopped into pieces no bigger than 1.5cmx1.5 cm | 700 g | 1.5 lbs |
Red Peppers, Fresh, chopped into pieces no bigger than 1.5cmx1.5 cm | 700 g | 1.5 lbs |
Red Onions, Fresh, chopped into pieces no bigger than 1.5cmx1.5 cm | 700 g | 1.5 lbs |
Black Olives, Sliced, drained | 250 mL | 8.5 oz |
Greek Salad Dressing, prepared | 750 ml | 3 cups |
Cornstarch | 60 ml | 1/4 cup |
Water | 125 ml | 1/2 cup |
Feta Cheese, Crumbled | 250 mL | 8.5 oz |
Tzatziki Sauce | 250 mL | 8.5 oz |
Method
- The day before, thaw the cooked chicken souvlaki pieces in the refrigerator at 4°C/40°F or lower. Once thawed chop into pieces no bigger than 1.5 cm x 1.5 cm.
- Wash and chop peppers and red onions into pieces no bigger than 1.5 cm x 1.5 cm. If prefer to use frozen vegetables, ensure that the pieces are no bigger than 1.5 cm x 1.5 cm. Steam vegetables until al dente and drain any excess fluid; vegetables will continue to cook in the oven with chicken and sauce.
- Preheat convection oven to 350'F/177'C. Grease 2" deep hotel pan with cooking spray and add the chopped chicken souvlaki, steamed chopped vegetables and sliced black olives.
- In a small pot, heat greek salad dressing over medium heat until hot. Prepare a slurry in a cup/small bowl by whisking together cornstarch in cold water. Whisk the slurry into the hot greek salad dressing. Remove from the heat and pour over the chicken and vegetable mixture; stir gently. Cover with lid and cook until vegetables are soft and chicken reaches 165°F/74°C for a minimum of 15 seconds.
- At the point of service, serve 6 oz/200 ml of SB6 Greek-Style Chicken & Vegetables using 6 oz spoodle. Top with 2 tsp/10 ml crumbled feta cheese over the top of the dish and finish with a serving of tzatziki sauce 2 tsp/10 mL.
- Soft & Bite-Sized (SB6): To ensure this recipe is appropriate for those on an IDDSI Level 6 Soft & Bite-Sized, at the point of service, test recipe to ensure that there is no separate thin liquid and it passes the Fork/Spoon Pressure Test. Disclaimer: Recipe may vary depending on preparation methods, equipment used and staffing specific to your foodservice operation.
Suggested Accompaniments
Serve with rice in lemon sauce or mashed potatoes and garnish with tzatziki sauce (sides not included a nutritional information).
Nutritional Info per 6 oz spoodle (198 g/7 oz)
Calories | 240 kcal |
Protein | 15 gm |
Calories from Protein | 25 % |
Carbohydrates | 13 gm |
Fat | 15 gm |
Saturated Fat | 3 gm |
Trans Fat | 0.17 gm |
Cholesterol | 45 mg |
Sodium | 1000 mg |
Dietary Fiber | 2 gm |
Sugars | 5 gm |
Vitamin A | 51.69 RE |
Vitamin C | 60.55 mg |
Calcium | 50 mg |
Iron | 1 mg |
Potassium | 350 mg |
Phosphorous | 21.17 mg |