A school lunch tray with sliced chicken over rice, corn, black beans, salsa, green onions, a lime wedge, grapes, salad dressing, and a carton of milk.
Full Recipe

Baja Chicken Rice Bowl

Original Breaded Fillets 2/5# Fully Cooked

Whole grain breaded chicken smackers served over cauliflower rice, corn, black beans, tomatoes, jalapenos, red onion, cilantro and cheese sauce.

Recipe Preparation

Yield:
100 servings

Ingredients

  • 1 case
    Original Breaded Fillets 2/5# Fully Cooked
  • 20 lb
    Riced cauliflower (#6 spoodle/serving)
  • 1/2 case
    Tomatoes, fresh, large diced (optional)
  • 4 #10 cans
    Black beans, drained and rinsed (optional)
  • 5 lb
    Jalapeno, fresh, sliced (optional)
  • 5 lb
    Cilantro, fresh, chopped (optional)
  • 5 lb
    Corn, frozen (optional)
  • 5 lb
    Red onion, fresh, small diced (optional)
  • 1 bag
    Cheese sauce (#3 spoodle/serving) (optional)

Method

  1. Preheat oven to 350°F.

  2. Place Original Breaded Fillets, on a baking sheet. Bake 15 – 20 and hold at 140°F until ready to serve.

  3. Prepare rice according to package directions.

  4. Build single serving with ½ cup brown rice, ½ cup Original Breaded Fillets.

  5. Mix and match single serving topping quantities: ½ cup black beans, 2 tablespoons chopped tomato, 1 tablespoon jalapeno, 1 tablespoon cilantro, 1 tablespoon corn, and 1 tablespoon red onion

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