Kati-Kati Baked Chicken USDA Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
Kati Kati Chicken is boneless chicken breast baked with Moroccan spices. This dish is part of a satisfying African meal made up of Kati-Kati Chicken, Jollof Rice, and Sautéed Spinach and Tomatoes. Check out the USDA version of all these recipes!
1 chicken breast provides 2 oz equivalent meat.
2.50 from 4 votes

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  • Combine garlic powder, sugar, cinnamon, allspice, paprika, salt, red pepper flakes, black pepper, cayenne pepper, turmeric, cumin, and oil in a small bowl. Stir well.
  • Toss chicken portions in spice mixture. Allow chicken to marinate for at least 30 minutes.
  • Place chicken portions on a sheet pan (18" x 26" x 1") lined with parchment paper and lightly coated with pan release spray.
    For 50 servings, use 2 pans.
    For 100 servings, use 4 pans.
  • Bake:
    Conventional oven: 350 °F for 10–15 minutes.
    Convection oven: 325 °F for 8–12 minutes.
  • Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
  • Remove from oven.
  • Garnish with parsley.
  • Critical Control Point: Hold for hot service at 135 °F or higher.
  • Serve with Jollof Rice USDA Recipe for Schools and Sauteed Spinach and Tomatoes USDA Recipe for CACFP.
  • Serve 1 chicken breast (2 oz).


Nutrition Facts
Kati-Kati Baked Chicken USDA Recipe for Schools
Amount Per Serving 1 chicken breast (2 oz)
Calories 109 Calories from Fat 36
% Daily Value*
Total Fat 4g6%
Saturated Fat 1g6%
Cholesterol 45mg15%
Sodium 432mg19%
Potassium 162mg5%
Total Carbohydrate 3g1%
Dietary Fiber 1g4%
Total Sugars 1g1%
Protein 16g32%
Vitamin D 3IU20%
Calcium 19mg2%
Iron 1mg6%
*Marketing Guide


Cooking Process #2: Same Day Service.
Yield / Volume
50 Servings:
About 6 lb 8 oz
About 3 qt 1 cup/2 sheets pans
(18" x 26" x 1")
100 Servings:
About 13 lb
About 1 gal 2 qt 2 cups/4 sheet pans
(18" x 26" x 1")