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

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.
Prep Time1 hour
Cook Time25 minutes
Total Time1 hour 25 minutes
Keyword: TNTG state recipes
Age Group: Ages 6-18
Serving Size: 50-100
Program Meal Type: Lunch
Conventional Meal Category: Main Dish (Entrée), Whole Grain-Rich
Program Meal Component: Grains, Meats, Vegetables
Vegetable Subgroup: Red-Orange Vegetables, Dark Green Vegetable, Other Vegetables
Meal Service Temperature: Hot
Cooking Method: Roast, Steam
Season: Summer, Fall, Spring, Winter
50 Servings
Calories: 242

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

      -

      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

          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

          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.

          Nutrition

          Serving: 1bowl [½ cup (No. 8 scoop) rice, ¼ cup (2 oz) squash/kale, ¼ cup (2 oz) chicken] | Calories: 242 | Total Carbohydrate: 35g | Protein: 16g | Total Fat: 5g | Saturated Fat: 1g | Cholesterol: 43mg | Sodium: 220mg | Dietary Fiber: 4g | Total Sugars: 5g | Calcium: 126mg | Iron: 2mg