Ingredients
Yield: 1 Serving
| Amount | Main ingredients |
|---|---|
| 4 Oz | Brown Rice & Quinoa Blend, Cooked (Commercially Prepared) |
| 1 Oz | Cilantro Lime Vinaigrette (Commercially Prepared) |
| 2 Oz | Romaine Lettuce, Chopped, 1 inch |
| 2 Oz | Black Bean & Roasted Corn Mix, Cooked (Commercially Prepared) |
| 4 Oz | Tyson Red Label® Fully Cooked Unbreaded Fajita Seasoned Chicken Breast Strips, Large |
| 5 Ea. | Cherry Tomatoes, Halves |
| 1 Oz | Pickled Red Onions (Commercially Prepared) |
| 1 Tbsp | Queso Fresco Cheese, Crumbled |
| 2 Oz | Pico de Gallo Salsa (Commercially Prepared) |
| Alternative product | |
| Tyson Red Label® Fully Cooked Unbreaded Fajita Seasoned Chicken Breast Strips, Small | |
Directions
- Pre-heat oven at 350° F.
- Place Tyson Red Label® Fajita Seasoned Chicken Breast Strips onto a parchment lined sheet pan.
- Cook for approximately 12-15 minutes and internal temperature reaches 165° F.
- Remove from oven and hold.
- Reserve
To assemble
- Place warm brown rice quinoa blend and cilantro lime vinaigrette into a mixing bowl and toss to combine.
- Place a serving bowl onto a clean work surface.
- Remove prepared brown rice quinoa mix from mixing bowl and place into a serving bowl.
- Top with romaine lettuce and warm black bean corn mix.
- Place the Tyson Red Label® Fajita Seasoned Chicken Breast Strips onto the center of the bowl.
- Garnish bowl with cherry tomatoes, pickled red onions and queso fresco.
- Serve as needed with Pico de Gallo on the side.
