Mediterranean Fried Rice With Korean BBQ Chicken
Servings
1 Serving
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Ingredients
- 4 oz. Bonesless Skinless Chicken Breasts, Natural, Sous-vide Style Cooked, Frozen
- 2 oz. Korean BBQ Sauce
- 6 oz. Cilantro Lime Rice
- 1 tsp. Dried Basil
- 1/8 tsp. Dried Oregano
- 6 tsp. Garlic, chopped
- 1 tbsp. Lemon Juice
- 1 tbsp. Sun Dried Tomatoes
- 1 tbsp. Kalamata Olives, pitted
- 1/4 cup Red Onion
- 1/4 cup Yellow Squash
- 1/4 cup Zucchini
Recipe Preparation
- Wash hands
- Rinse raw produce under cold water
- Chop Sun Dried Tomatoes, Onions, and Olives. Slice Zucchini and Squash lengthwise (set aside)
- Dice cooked Chicken Breast into bite-size pieces (set aside)
- Brush Zucchini and Squash with oil, place on the grill long enough to get grill marks on one side (you want these to be still somewhat crunchy), and dice into bite-size pieces (set aside)
- Saute Onions in a skillet until translucent, Add chopped Garlic, chopped Olives, Sun Dried Tomatoes, grilled and chopped Zucchini, and squash, sprinkle Oregano and Basil over the mixture, and toss to combine
- Add diced Korean BBQ Chicken to skillet, combine well
- Add Cilantro Lime Rice to skillet, toss to combine all ingredients, and bring to temperature (you may need to add water in this step if it appears to be dry)
- Heat thoroughly until vegetables are tender and Chicken is warm. (CCP: FINAL INTERNAL TEMPERATURE MUST REACH A MINIMUM OF 135°F, HELD FOR A MINIMUM OF 15 SECONDS) serve
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