Ingredients
Prepare Chicken:6 pounds 4 oz Chicken breast, diced, cooked (USDA or Commercial)
3 cups Lemon juice, bottled
2 cups Vegetable oil (USDA or Commercial)
1 cup Granulated garlic
1/3 cup Cumin, ground
1/3 cup Paprika, ground
1/3 cup Oregano leaves, dried
2 tsp Cayenne pepper, ground
2 sprays Nonstick cooking spray
Prepare Rice:
12 pounds 8 oz Brown rice, long-rain, parboiled (2 oz eq per servings) (1 gal 2 qt 1 1/3 cups)
320 fl oz Water, hot (0.2 cup per 1 oz rice, dry) (2 gal 2 qt)
¼ cup Turmeric, ground
¼ cup Cumin, ground
¼ cup Granulated garlic
Prepare Hummus:
7 pounds Peanut butter, creamy (USDA or Commercial) (3 qt ½ cups)
7 pounds Greek yogurt, nonfat, plain (3 qt 2 cups (3 ½ - 32 oz containers))
1 qt 3 Tbsp Lemon juice, bottled
Prepare Vegetables, Pita Bread, & Peanuts:
8 pounds 8 oz Tomatoes, fresh, grape or cherry (1 gal 2 qt 1 cup)
8 pounds 4 oz Cucumbers, fresh, unpared (1 gal 2 qt 1 cup)
Pita bread, whole grain-rich (at least 1 oz eq) (100 each)
2 pounds 2 oz Peanuts, no salt added, chopped (1 qt 2 3/8 cups)
Directions
This recipe is scaled for K-12 school food service. For more information about peanuts in school food service, visit PeanutsinSchools.org. Recipe created by Chef Brenda Wattles, RDN.
Note: Some kid taste testers enjoyed the flavors, however, they did not want them mixed together. Recommend a bento box to separate ingredients for picky eaters or younger children.
Vegetable Subgroups:
- Thaw Chicken: Thaw under refrigeration for 48 hours. Hold at 41° F or lower.
- Season and Marinate Chicken: Place chicken in 12” x 20” x 4’ steamtable pan. Toss chicken with lemon juice and vegetable oil. Mix dry seasonings together. Toss seasonings with chicken and cover. Marinate in refrigerator for 2-4 hours. Hold at 41° F or lower.
- Cook Rice: Preheat oven to 350 ?F. For 100 – 1 cup servings: Spray 2 - 12” x 20” x 4” steamtable pans with cooking spray. Place 6 lb 4 oz rice, 2 Tbsp turmeric, 2 Tbsp cumin, 2 Tbsp granulated garlic, and 1 gal 1 qt hot water in each pan. Stir to combine and cover tightly with foil. Bake for 1 hour 15 minutes or until water is absorbed.
- Cook Chicken: Steam chicken breast in steamer for 15 minutes. Remove from steamer and stir. Place back in the steamer for 10 more minutes or until internal temperature reaches 165?F. Heat to 165° F or higher for 15 seconds. Hold at 135°F or lower.
- Prepare Hummus: In a mixer, whisk peanut butter, yogurt, and lemon juice. Hold at 41° F or lower
- Prepare Vegetables: Halve tomatoes (makes about 1 gal 2 qt 1 cup) and dice cucumbers (makes about 1 gal 2 qt 1 cup).
- Warm Pita Bread: Place pita bread in warmer for 30 minutes. Remove and cut into triangles.
- Serve: Place 1 cup (8 oz spoodle) rice in bowl, top with #20 scoop (about 1.4 oz) seasoned chicken, ¼ cup (2 oz spoodle) tomatoes, ¼ cup (2 oz spoodle) cucumbers, ¼ cup hummus (#16 scoop/2.1 oz), and garnish with 1 Tbsp chopped peanuts.
Note: Some kid taste testers enjoyed the flavors, however, they did not want them mixed together. Recommend a bento box to separate ingredients for picky eaters or younger children.
Nutrients Per One Serving (K-12):
| Calories | 661 | kcal | Total Fat | 29 | g | Total Dietary Fiber | 7 | g | Vitamin C | 14 | mg |
| Saturated Fat | 4 | g | Trans Fat | 0 | g | Protein | 27 | g | Iron | 3 | mg |
| Sodium | 345 | mg | Cholesterol | 23 | mg | Vitamin A | 577 | IU | |||
| Sugars | 8 | g | Carbohydrate | 75 | g | Calcium | 114 | mg |
Components Per One Serving (K-12):
| Meat/Meat ALT | Grain | Vegetable(s) | Fruit | Milk | |||||
| 2.25 | oz. eq. | 3 | oz. eq. | 1/2 | cups(s) | 0 | cup(s) | 0 | cup(s) |
Vegetable Subgroups:
| Dark Green | Red/Orange | Legumes | Starchy | Other | |||||
| 0 | cups(s) | 1/4 | cups(s) | 0 | cups(s) | 0 | cup(s) | 1/4 | cup(s) |