By Protein
Grilled Chicken & Rhubarb Grain Bowl Recipe
Ingredients
- 3 oz. Tyson Red Label® Fully Cooked Unbreaded Grilled Chicken Breast Strips
- 6 oz. Cooked Farro, Chilled
- 2 oz. Fennel, Thinly Sliced
- 1 tbsp. Fresh Dill, Chopped
- 1 oz. Pickled Rhubarb (Sub-Recipe)
- 2 oz. Lemon Vinaigrette, Prepared
- 1 oz. Asparagus Spears, Trimmed
Expand your menu with this delicious recipe for a chilled grain bowl featuring Tyson Red Label® Grilled Chicken Breast Strips over a mix of farro, shaved fennel, pickled rhubarb, fresh asparagus and dill, finished with a light lemon vinaigrette.
Directions
- Preheat a convection oven to 350°F.
- Place frozen chicken strips on a lined or non-stick sheet pan, cover completely with foil, and heat in oven for 12-15 minutes.
- Place the cooked farro and sliced fennel in a mixing bowl, drizzle with 1 oz. of the lemon vinaigrette and toss to coat.
- Sprinkle chopped dill into mixing bowl to distribute evenly, add pickled rhubarb and gently stir ingredients to combine.
- Place grain mixture into service bowl and top with asparagus spears, grilled chicken strips and drizzle of remaining lemon vinaigrette. Serve immediately.
- Chef's Tip: add extra dill and/or fennel fronds to final plated dish for added visual appeal.
Pickled Rhubarb
Ingredients
- 1 cup Water
- 2/3 cup Red Wine Vinegar
- 1/3 cup Sugar
- 12 oz. Rhubarb, Thinly Sliced
Directions
- In a small sauce pot, bring water and vinegar to a simmer over medium-high heat. Add sugar, whisking until fully dissolved.
- Place sliced rhubarb in a heat-safe mixing bowl. Pour hot pickling liquid over rhubarb and allow to cool.
- Cover and refrigerate overnight before using.
You May Also Like
