Spiced Chicken Grain Bowl -
State (Virginia) Child Nutrition Agency Developed Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
Spiced mixture of kale, butternut squash, diced chicken, and dressing over brown rice.
NSLP/SBP CREDITING INFORMATION:
6 oz serving provides 2 oz equivalent meats/meat alternates, 1 oz equivalent grains, ¼ cup red/orange vegetable, ¼ cup dark green vegetable, ⅛ cup other vegetable.
RECIPE PROJECT NAME
Fiscal Year 2021 Cohort A Team Nutrition Training Grant for School Meal Recipe Development Virginia Department of Education
*This recipe was developed and standardized by a State Child Nutrition Agency. USDA has not tested this recipe.
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Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes

Ingredients
 

50 Servings

    Weight

    • - - Olive oil blend
    • - - Red wine vinegar
    • - - Honey
    • - - Oregano, ground
    • - - Salt, table
    • - - Black pepper, ground
    • 8 lb *Butternut squash, raw, diced
    • 3 lb 12 oz *Kale, raw, thinly sliced
    • - - Garlic powder
    • - - Onion powder
    • - - Paprika
    • - - Olive oil blend
    • - - Brown rice, cooked
    • 6 lb 4 oz Chicken strips, cooked

    Measure

    • 1 cup Olive oil blend
    • ¼ cup Red wine vinegar
    • ½ cup Honey
    • 1 Tbsp Oregano, ground
    • 1 Tbsp Salt, table
    • 1 Tbsp Black pepper, ground
    • 1 gal 2 qt 1 cup *Butternut squash, raw, diced
    • 12½ cups *Kale, raw, thinly sliced
    • 1 Tbsp Garlic Powder
    • ½ Tbsp Onion powder
    • 2 Tbsp Paprika
    • ¼ cup Olive oil blend
    • 1 gal 2 qt 1 cup Brown rice, cooked
    • - - Chicken strips, cooked

    100 Servings

      Weight

      • - - Olive oil blend
      • - - Red wine vinegar
      • - - Honey
      • - - Oregano, ground
      • - - Salt, table
      • - - Black pepper, ground
      • 16 lb *Butternut squash, raw, diced
      • 7 lb 8 oz *Kale, raw, thinly sliced
      • - - Garlic powder
      • - - Onion powder
      • - - Paprika
      • - - Olive oil blend
      • - - Brown rice, cooked
      • 12 lb 8 oz Chicken strips, cooked

      Measure

      • 2 cups Olive oil blend
      • ½ cup Red wine vinegar
      • 1 cup Honey
      • 2 Tbsp Oregano, ground
      • 2 Tbsp Salt, table
      • 2 Tbsp Black pepper, ground
      • 3 gal 2 cups *Butternut squash, raw, diced
      • 1 gal 2 qt 1 cup *Kale, raw, thinly sliced
      • 2 Tbsp Garlic powder
      • 1 Tbsp Onion powder
      • ¼ cup Paprika
      • ½ cup Olive oil blend
      • 3 gal 2 cups Brown rice, cooked
      • - - Chicken strips, cooked

      Quantity
       

      50 Servings

        Weight

        • - - Olive oil blend
        • - - Red wine vinegar
        • - - Honey
        • - - Oregano, ground
        • - - Salt, table
        • - - Black pepper, ground
        • 8 lb *Butternut squash, raw, diced
        • 3 lb 12 oz *Kale, raw, thinly sliced
        • - - Garlic powder
        • - - Onion powder
        • - - Paprika
        • - - Olive oil blend
        • - - Brown rice, cooked
        • 6 lb 4 oz Chicken strips, cooked

        Measure

        • 1 cup Olive oil blend
        • ¼ cup Red wine vinegar
        • ½ cup Honey
        • 1 Tbsp Oregano, ground
        • 1 Tbsp Salt, table
        • 1 Tbsp Black pepper, ground
        • 1 gal 2 qt 1 cup *Butternut squash, raw, diced
        • 12½ cups *Kale, raw, thinly sliced
        • 1 Tbsp Garlic Powder
        • ½ Tbsp Onion powder
        • 2 Tbsp Paprika
        • ¼ cup Olive oil blend
        • 1 gal 2 qt 1 cup Brown rice, cooked
        • - - Chicken strips, cooked

        100 Servings

          Weight

          • - - Olive oil blend
          • - - Red wine vinegar
          • - - Honey
          • - - Oregano, ground
          • - - Salt, table
          • - - Black pepper, ground
          • 16 lb *Butternut squash, raw, diced
          • 7 lb 8 oz *Kale, raw, thinly sliced
          • - - Garlic powder
          • - - Onion powder
          • - - Paprika
          • - - Olive oil blend
          • - - Brown rice, cooked
          • 12 lb 8 oz Chicken strips, cooked

          Measure

          • 2 cups Olive oil blend
          • ½ cup Red wine vinegar
          • 1 cup Honey
          • 2 Tbsp Oregano, ground
          • 2 Tbsp Salt, table
          • 2 Tbsp Black pepper, ground
          • 3 gal 2 cups *Butternut squash, raw, diced
          • 1 gal 2 qt 1 cup *Kale, raw, thinly sliced
          • 2 Tbsp Garlic powder
          • 1 Tbsp Onion powder
          • ¼ cup Paprika
          • ½ cup Olive oil blend
          • 3 gal 2 cups Brown rice, cooked
          • - - Chicken strips, cooked

          Ingredients
           

          50 Servings

            Weight

            • - - Olive oil blend
            • - - Red wine vinegar
            • - - Honey
            • - - Oregano, ground
            • - - Salt, table
            • - - Black pepper, ground
            • 8 lb *Butternut squash, raw, diced
            • 3 lb 12 oz *Kale, raw, thinly sliced
            • - - Garlic powder
            • - - Onion powder
            • - - Paprika
            • - - Olive oil blend
            • - - Brown rice, cooked
            • 6 lb 4 oz Chicken strips, cooked

            Measure

            • 1 cup Olive oil blend
            • ¼ cup Red wine vinegar
            • ½ cup Honey
            • 1 Tbsp Oregano, ground
            • 1 Tbsp Salt, table
            • 1 Tbsp Black pepper, ground
            • 1 gal 2 qt 1 cup *Butternut squash, raw, diced
            • 12½ cups *Kale, raw, thinly sliced
            • 1 Tbsp Garlic Powder
            • ½ Tbsp Onion powder
            • 2 Tbsp Paprika
            • ¼ cup Olive oil blend
            • 1 gal 2 qt 1 cup Brown rice, cooked
            • - - Chicken strips, cooked

            100 Servings

              Weight

              • - - Olive oil blend
              • - - Red wine vinegar
              • - - Honey
              • - - Oregano, ground
              • - - Salt, table
              • - - Black pepper, ground
              • 16 lb *Butternut squash, raw, diced
              • 7 lb 8 oz *Kale, raw, thinly sliced
              • - - Garlic powder
              • - - Onion powder
              • - - Paprika
              • - - Olive oil blend
              • - - Brown rice, cooked
              • 12 lb 8 oz Chicken strips, cooked

              Measure

              • 2 cups Olive oil blend
              • ½ cup Red wine vinegar
              • 1 cup Honey
              • 2 Tbsp Oregano, ground
              • 2 Tbsp Salt, table
              • 2 Tbsp Black pepper, ground
              • 3 gal 2 cups *Butternut squash, raw, diced
              • 1 gal 2 qt 1 cup *Kale, raw, thinly sliced
              • 2 Tbsp Garlic powder
              • 1 Tbsp Onion powder
              • ¼ cup Paprika
              • ½ cup Olive oil blend
              • 3 gal 2 cups Brown rice, cooked
              • - - Chicken strips, cooked

              Quantity
               

              50 Servings

                Weight

                • - - Olive oil blend
                • - - Red wine vinegar
                • - - Honey
                • - - Oregano, ground
                • - - Salt, table
                • - - Black pepper, ground
                • 8 lb *Butternut squash, raw, diced
                • 3 lb 12 oz *Kale, raw, thinly sliced
                • - - Garlic powder
                • - - Onion powder
                • - - Paprika
                • - - Olive oil blend
                • - - Brown rice, cooked
                • 6 lb 4 oz Chicken strips, cooked

                Measure

                • 1 cup Olive oil blend
                • ¼ cup Red wine vinegar
                • ½ cup Honey
                • 1 Tbsp Oregano, ground
                • 1 Tbsp Salt, table
                • 1 Tbsp Black pepper, ground
                • 1 gal 2 qt 1 cup *Butternut squash, raw, diced
                • 12½ cups *Kale, raw, thinly sliced
                • 1 Tbsp Garlic Powder
                • ½ Tbsp Onion powder
                • 2 Tbsp Paprika
                • ¼ cup Olive oil blend
                • 1 gal 2 qt 1 cup Brown rice, cooked
                • - - Chicken strips, cooked

                100 Servings

                  Weight

                  • - - Olive oil blend
                  • - - Red wine vinegar
                  • - - Honey
                  • - - Oregano, ground
                  • - - Salt, table
                  • - - Black pepper, ground
                  • 16 lb *Butternut squash, raw, diced
                  • 7 lb 8 oz *Kale, raw, thinly sliced
                  • - - Garlic powder
                  • - - Onion powder
                  • - - Paprika
                  • - - Olive oil blend
                  • - - Brown rice, cooked
                  • 12 lb 8 oz Chicken strips, cooked

                  Measure

                  • 2 cups Olive oil blend
                  • ½ cup Red wine vinegar
                  • 1 cup Honey
                  • 2 Tbsp Oregano, ground
                  • 2 Tbsp Salt, table
                  • 2 Tbsp Black pepper, ground
                  • 3 gal 2 cups *Butternut squash, raw, diced
                  • 1 gal 2 qt 1 cup *Kale, raw, thinly sliced
                  • 2 Tbsp Garlic powder
                  • 1 Tbsp Onion powder
                  • ¼ cup Paprika
                  • ½ cup Olive oil blend
                  • 3 gal 2 cups Brown rice, cooked
                  • - - Chicken strips, cooked
                  *See Marketing Guide

                  Ingredients
                   

                  50 Servings

                    Weight

                    • - - Olive oil blend
                    • - - Red wine vinegar
                    • - - Honey
                    • - - Oregano, ground
                    • - - Salt, table
                    • - - Black pepper, ground
                    • 8 lb *Butternut squash, raw, diced
                    • 3 lb 12 oz *Kale, raw, thinly sliced
                    • - - Garlic powder
                    • - - Onion powder
                    • - - Paprika
                    • - - Olive oil blend
                    • - - Brown rice, cooked
                    • 6 lb 4 oz Chicken strips, cooked

                    Measure

                    • 1 cup Olive oil blend
                    • ¼ cup Red wine vinegar
                    • ½ cup Honey
                    • 1 Tbsp Oregano, ground
                    • 1 Tbsp Salt, table
                    • 1 Tbsp Black pepper, ground
                    • 1 gal 2 qt 1 cup *Butternut squash, raw, diced
                    • 12½ cups *Kale, raw, thinly sliced
                    • 1 Tbsp Garlic Powder
                    • ½ Tbsp Onion powder
                    • 2 Tbsp Paprika
                    • ¼ cup Olive oil blend
                    • 1 gal 2 qt 1 cup Brown rice, cooked
                    • - - Chicken strips, cooked

                    100 Servings

                      Weight

                      • - - Olive oil blend
                      • - - Red wine vinegar
                      • - - Honey
                      • - - Oregano, ground
                      • - - Salt, table
                      • - - Black pepper, ground
                      • 16 lb *Butternut squash, raw, diced
                      • 7 lb 8 oz *Kale, raw, thinly sliced
                      • - - Garlic powder
                      • - - Onion powder
                      • - - Paprika
                      • - - Olive oil blend
                      • - - Brown rice, cooked
                      • 12 lb 8 oz Chicken strips, cooked

                      Measure

                      • 2 cups Olive oil blend
                      • ½ cup Red wine vinegar
                      • 1 cup Honey
                      • 2 Tbsp Oregano, ground
                      • 2 Tbsp Salt, table
                      • 2 Tbsp Black pepper, ground
                      • 3 gal 2 cups *Butternut squash, raw, diced
                      • 1 gal 2 qt 1 cup *Kale, raw, thinly sliced
                      • 2 Tbsp Garlic powder
                      • 1 Tbsp Onion powder
                      • ¼ cup Paprika
                      • ½ cup Olive oil blend
                      • 3 gal 2 cups Brown rice, cooked
                      • - - Chicken strips, cooked

                      Quantity
                       

                      50 Servings

                        Weight

                        • - - Olive oil blend
                        • - - Red wine vinegar
                        • - - Honey
                        • - - Oregano, ground
                        • - - Salt, table
                        • - - Black pepper, ground
                        • 8 lb *Butternut squash, raw, diced
                        • 3 lb 12 oz *Kale, raw, thinly sliced
                        • - - Garlic powder
                        • - - Onion powder
                        • - - Paprika
                        • - - Olive oil blend
                        • - - Brown rice, cooked
                        • 6 lb 4 oz Chicken strips, cooked

                        Measure

                        • 1 cup Olive oil blend
                        • ¼ cup Red wine vinegar
                        • ½ cup Honey
                        • 1 Tbsp Oregano, ground
                        • 1 Tbsp Salt, table
                        • 1 Tbsp Black pepper, ground
                        • 1 gal 2 qt 1 cup *Butternut squash, raw, diced
                        • 12½ cups *Kale, raw, thinly sliced
                        • 1 Tbsp Garlic Powder
                        • ½ Tbsp Onion powder
                        • 2 Tbsp Paprika
                        • ¼ cup Olive oil blend
                        • 1 gal 2 qt 1 cup Brown rice, cooked
                        • - - Chicken strips, cooked

                        100 Servings

                          Weight

                          • - - Olive oil blend
                          • - - Red wine vinegar
                          • - - Honey
                          • - - Oregano, ground
                          • - - Salt, table
                          • - - Black pepper, ground
                          • 16 lb *Butternut squash, raw, diced
                          • 7 lb 8 oz *Kale, raw, thinly sliced
                          • - - Garlic powder
                          • - - Onion powder
                          • - - Paprika
                          • - - Olive oil blend
                          • - - Brown rice, cooked
                          • 12 lb 8 oz Chicken strips, cooked

                          Measure

                          • 2 cups Olive oil blend
                          • ½ cup Red wine vinegar
                          • 1 cup Honey
                          • 2 Tbsp Oregano, ground
                          • 2 Tbsp Salt, table
                          • 2 Tbsp Black pepper, ground
                          • 3 gal 2 cups *Butternut squash, raw, diced
                          • 1 gal 2 qt 1 cup *Kale, raw, thinly sliced
                          • 2 Tbsp Garlic powder
                          • 1 Tbsp Onion powder
                          • ¼ cup Paprika
                          • ½ cup Olive oil blend
                          • 3 gal 2 cups Brown rice, cooked
                          • - - Chicken strips, cooked
                          *See Marketing Guide

                          Ingredients
                           

                          50 Servings

                            Weight

                            • - - Olive oil blend
                            • - - Red wine vinegar
                            • - - Honey
                            • - - Oregano, ground
                            • - - Salt, table
                            • - - Black pepper, ground
                            • 8 lb *Butternut squash, raw, diced
                            • 3 lb 12 oz *Kale, raw, thinly sliced
                            • - - Garlic powder
                            • - - Onion powder
                            • - - Paprika
                            • - - Olive oil blend
                            • - - Brown rice, cooked
                            • 6 lb 4 oz Chicken strips, cooked

                            Measure

                            • 1 cup Olive oil blend
                            • ¼ cup Red wine vinegar
                            • ½ cup Honey
                            • 1 Tbsp Oregano, ground
                            • 1 Tbsp Salt, table
                            • 1 Tbsp Black pepper, ground
                            • 1 gal 2 qt 1 cup *Butternut squash, raw, diced
                            • 12½ cups *Kale, raw, thinly sliced
                            • 1 Tbsp Garlic Powder
                            • ½ Tbsp Onion powder
                            • 2 Tbsp Paprika
                            • ¼ cup Olive oil blend
                            • 1 gal 2 qt 1 cup Brown rice, cooked
                            • - - Chicken strips, cooked

                            100 Servings

                              Weight

                              • - - Olive oil blend
                              • - - Red wine vinegar
                              • - - Honey
                              • - - Oregano, ground
                              • - - Salt, table
                              • - - Black pepper, ground
                              • 16 lb *Butternut squash, raw, diced
                              • 7 lb 8 oz *Kale, raw, thinly sliced
                              • - - Garlic powder
                              • - - Onion powder
                              • - - Paprika
                              • - - Olive oil blend
                              • - - Brown rice, cooked
                              • 12 lb 8 oz Chicken strips, cooked

                              Measure

                              • 2 cups Olive oil blend
                              • ½ cup Red wine vinegar
                              • 1 cup Honey
                              • 2 Tbsp Oregano, ground
                              • 2 Tbsp Salt, table
                              • 2 Tbsp Black pepper, ground
                              • 3 gal 2 cups *Butternut squash, raw, diced
                              • 1 gal 2 qt 1 cup *Kale, raw, thinly sliced
                              • 2 Tbsp Garlic powder
                              • 1 Tbsp Onion powder
                              • ¼ cup Paprika
                              • ½ cup Olive oil blend
                              • 3 gal 2 cups Brown rice, cooked
                              • - - Chicken strips, cooked

                              Quantity
                               

                              50 Servings

                                Weight

                                • - - Olive oil blend
                                • - - Red wine vinegar
                                • - - Honey
                                • - - Oregano, ground
                                • - - Salt, table
                                • - - Black pepper, ground
                                • 8 lb *Butternut squash, raw, diced
                                • 3 lb 12 oz *Kale, raw, thinly sliced
                                • - - Garlic powder
                                • - - Onion powder
                                • - - Paprika
                                • - - Olive oil blend
                                • - - Brown rice, cooked
                                • 6 lb 4 oz Chicken strips, cooked

                                Measure

                                • 1 cup Olive oil blend
                                • ¼ cup Red wine vinegar
                                • ½ cup Honey
                                • 1 Tbsp Oregano, ground
                                • 1 Tbsp Salt, table
                                • 1 Tbsp Black pepper, ground
                                • 1 gal 2 qt 1 cup *Butternut squash, raw, diced
                                • 12½ cups *Kale, raw, thinly sliced
                                • 1 Tbsp Garlic Powder
                                • ½ Tbsp Onion powder
                                • 2 Tbsp Paprika
                                • ¼ cup Olive oil blend
                                • 1 gal 2 qt 1 cup Brown rice, cooked
                                • - - Chicken strips, cooked

                                100 Servings

                                  Weight

                                  • - - Olive oil blend
                                  • - - Red wine vinegar
                                  • - - Honey
                                  • - - Oregano, ground
                                  • - - Salt, table
                                  • - - Black pepper, ground
                                  • 16 lb *Butternut squash, raw, diced
                                  • 7 lb 8 oz *Kale, raw, thinly sliced
                                  • - - Garlic powder
                                  • - - Onion powder
                                  • - - Paprika
                                  • - - Olive oil blend
                                  • - - Brown rice, cooked
                                  • 12 lb 8 oz Chicken strips, cooked

                                  Measure

                                  • 2 cups Olive oil blend
                                  • ½ cup Red wine vinegar
                                  • 1 cup Honey
                                  • 2 Tbsp Oregano, ground
                                  • 2 Tbsp Salt, table
                                  • 2 Tbsp Black pepper, ground
                                  • 3 gal 2 cups *Butternut squash, raw, diced
                                  • 1 gal 2 qt 1 cup *Kale, raw, thinly sliced
                                  • 2 Tbsp Garlic powder
                                  • 1 Tbsp Onion powder
                                  • ¼ cup Paprika
                                  • ½ cup Olive oil blend
                                  • 3 gal 2 cups Brown rice, cooked
                                  • - - Chicken strips, cooked
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  50 Servings

                                    Weight

                                    • - - Olive oil blend
                                    • - - Red wine vinegar
                                    • - - Honey
                                    • - - Oregano, ground
                                    • - - Salt, table
                                    • - - Black pepper, ground
                                    • 8 lb *Butternut squash, raw, diced
                                    • 3 lb 12 oz *Kale, raw, thinly sliced
                                    • - - Garlic powder
                                    • - - Onion powder
                                    • - - Paprika
                                    • - - Olive oil blend
                                    • - - Brown rice, cooked
                                    • 6 lb 4 oz Chicken strips, cooked

                                    Measure

                                    • 1 cup Olive oil blend
                                    • ¼ cup Red wine vinegar
                                    • ½ cup Honey
                                    • 1 Tbsp Oregano, ground
                                    • 1 Tbsp Salt, table
                                    • 1 Tbsp Black pepper, ground
                                    • 1 gal 2 qt 1 cup *Butternut squash, raw, diced
                                    • 12½ cups *Kale, raw, thinly sliced
                                    • 1 Tbsp Garlic Powder
                                    • ½ Tbsp Onion powder
                                    • 2 Tbsp Paprika
                                    • ¼ cup Olive oil blend
                                    • 1 gal 2 qt 1 cup Brown rice, cooked
                                    • - - Chicken strips, cooked

                                    100 Servings

                                      Weight

                                      • - - Olive oil blend
                                      • - - Red wine vinegar
                                      • - - Honey
                                      • - - Oregano, ground
                                      • - - Salt, table
                                      • - - Black pepper, ground
                                      • 16 lb *Butternut squash, raw, diced
                                      • 7 lb 8 oz *Kale, raw, thinly sliced
                                      • - - Garlic powder
                                      • - - Onion powder
                                      • - - Paprika
                                      • - - Olive oil blend
                                      • - - Brown rice, cooked
                                      • 12 lb 8 oz Chicken strips, cooked

                                      Measure

                                      • 2 cups Olive oil blend
                                      • ½ cup Red wine vinegar
                                      • 1 cup Honey
                                      • 2 Tbsp Oregano, ground
                                      • 2 Tbsp Salt, table
                                      • 2 Tbsp Black pepper, ground
                                      • 3 gal 2 cups *Butternut squash, raw, diced
                                      • 1 gal 2 qt 1 cup *Kale, raw, thinly sliced
                                      • 2 Tbsp Garlic powder
                                      • 1 Tbsp Onion powder
                                      • ¼ cup Paprika
                                      • ½ cup Olive oil blend
                                      • 3 gal 2 cups Brown rice, cooked
                                      • - - Chicken strips, cooked

                                      Quantity
                                       

                                      50 Servings

                                        Weight

                                        • - - Olive oil blend
                                        • - - Red wine vinegar
                                        • - - Honey
                                        • - - Oregano, ground
                                        • - - Salt, table
                                        • - - Black pepper, ground
                                        • 8 lb *Butternut squash, raw, diced
                                        • 3 lb 12 oz *Kale, raw, thinly sliced
                                        • - - Garlic powder
                                        • - - Onion powder
                                        • - - Paprika
                                        • - - Olive oil blend
                                        • - - Brown rice, cooked
                                        • 6 lb 4 oz Chicken strips, cooked

                                        Measure

                                        • 1 cup Olive oil blend
                                        • ¼ cup Red wine vinegar
                                        • ½ cup Honey
                                        • 1 Tbsp Oregano, ground
                                        • 1 Tbsp Salt, table
                                        • 1 Tbsp Black pepper, ground
                                        • 1 gal 2 qt 1 cup *Butternut squash, raw, diced
                                        • 12½ cups *Kale, raw, thinly sliced
                                        • 1 Tbsp Garlic Powder
                                        • ½ Tbsp Onion powder
                                        • 2 Tbsp Paprika
                                        • ¼ cup Olive oil blend
                                        • 1 gal 2 qt 1 cup Brown rice, cooked
                                        • - - Chicken strips, cooked

                                        100 Servings

                                          Weight

                                          • - - Olive oil blend
                                          • - - Red wine vinegar
                                          • - - Honey
                                          • - - Oregano, ground
                                          • - - Salt, table
                                          • - - Black pepper, ground
                                          • 16 lb *Butternut squash, raw, diced
                                          • 7 lb 8 oz *Kale, raw, thinly sliced
                                          • - - Garlic powder
                                          • - - Onion powder
                                          • - - Paprika
                                          • - - Olive oil blend
                                          • - - Brown rice, cooked
                                          • 12 lb 8 oz Chicken strips, cooked

                                          Measure

                                          • 2 cups Olive oil blend
                                          • ½ cup Red wine vinegar
                                          • 1 cup Honey
                                          • 2 Tbsp Oregano, ground
                                          • 2 Tbsp Salt, table
                                          • 2 Tbsp Black pepper, ground
                                          • 3 gal 2 cups *Butternut squash, raw, diced
                                          • 1 gal 2 qt 1 cup *Kale, raw, thinly sliced
                                          • 2 Tbsp Garlic powder
                                          • 1 Tbsp Onion powder
                                          • ¼ cup Paprika
                                          • ½ cup Olive oil blend
                                          • 3 gal 2 cups Brown rice, cooked
                                          • - - Chicken strips, cooked
                                          *See Marketing Guide

                                          Instructions
                                           

                                          • Prepare the marinade: combine red wine vinegar, honey, oregano, salt, and pepper in a mixing bowl and whisk until well incorporated.
                                          • Slowly drizzle oil into mixture while steadily whisking until smooth. Alternatively, this can be done in a blender.
                                          • Toss marinade and chicken together until completely coated and store.
                                            Critical Control Point: Hold chicken at 41 ºF or lower.
                                          • Preheat oven to 425 ºF.
                                          • Clean and peel squash. Cut in half lengthwise and remove seeds with spoon. Dice squash (if not already done).
                                          • Mix garlic powder, onion powder, and paprika. Set aside.
                                          • Toss diced squash with olive oil and spread on baking sheet. Sprinkle with seasoning mixture and roast in oven at 425 ºF for 20 minutes or until tender.
                                            Critical Control Point: Heat to 135 ºF or higher for 15 seconds.
                                          • Rinse kale under cold running water. Cut out stems. Allow to dry. Slice thin.
                                          • While squash is roasting, cook rice according to package and prep marinade.
                                            Critical Control Point: Hold rice for hot service at 135 ºF or higher.
                                          • Remove squash from the oven and toss lightly with kale. Allow kale to wilt.
                                          • Portion ½ cup of rice into each serving container with No. 8 scoop.
                                          • Toss squash/kale mixture with dressing and serve 2 oz (¼ cup) portion over rice.
                                          • Top each bowl with 2 oz (¼ cup) portion of marinated chicken.
                                          • Hold each salad in the warmer for service.
                                            Critical Control Point: Hold for hot service at 135 ºF or higher.

                                          Video

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                                          Nutrition INFORMATION

                                          Spiced Chicken Grain Bowl -
                                          State (Virginia) Child Nutrition Agency Developed Recipe for Schools
                                          Amount Per Serving 1 bowl [½ cup (No. 8 scoop) rice, ¼ cup (2 oz) squash/kale, ¼ cup (2 oz) chicken]
                                          Calories
                                          242
                                          Total Fat
                                           
                                          5
                                          g
                                          8
                                          %
                                          Saturated Fat
                                           
                                          1
                                          g
                                          6
                                          %
                                          Cholesterol
                                           
                                          43
                                          mg
                                          14
                                          %
                                          Sodium
                                           
                                          220
                                          mg
                                          10
                                          %
                                          Total Carbohydrate
                                           
                                          35
                                          g
                                          12
                                          %
                                          Dietary Fiber
                                           
                                          4
                                          g
                                          17
                                          %
                                          Total Sugars
                                           
                                          5
                                          g
                                          6
                                          %
                                          Protein
                                           
                                          16
                                          g
                                          32
                                          %
                                          Calcium
                                           
                                          126
                                          mg
                                          13
                                          %
                                          Iron
                                           
                                          2
                                          mg
                                          11
                                          %
                                          N/A=data not available
                                          *Marketing Guide
                                          50 Servings:
                                          Butternut squash, raw, diced: 8 lb
                                          Kale, raw: 3 lb 12 oz
                                          100 Servings:
                                          Butternut squash, raw, diced: 16 lb
                                          Kale, raw: 7 lb 8 oz

                                          Notes

                                          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
                                          Cooking Process #2: Same day service.
                                          Yield / Volume
                                          50 Servings:
                                          About 18 lb 12 oz salad mixture
                                          About 1 gal 2 qt 1 cup diced chicken/1 steam table pan, 1 gal 2 qt 1 cup rice/1 steam table pan,1 gal 2 qt 1 cup vegetables/1 steam table pan
                                          100 Servings:
                                          About 37 lb 8 oz salad mixture
                                          About 3 gal 2 cups diced chicken/2 steam table pans, 3 gal 2 cups rice/2 steam table pans, 3 gal 2 cups vegetables/ 2 steam table pan