Mediterranean Chicken Rice Bowl

mediterranean-chicken-rice-bowl-with-stacys-pita-chips

Prep Time

30

Minutes

Cook Time

25

Minutes

Total Time

55

Minutes

Yield (Serves)

100

Servings

Description

This fresh‑made lunch bowl is built for kitchen efficiency, using speed‑scratch methods and versatile USDA‑friendly ingredients to streamline prep. It’s an easy way to menu both global flavors and modern bowl concepts — two high‑interest formats that are consistently driving student participation.

 
Nutrition
Per Serving
 
Calories370
Saturated Fat 4g
Sodium 620mg
Added Sugar 0g

1 serving = 1 bowl

Meal Contribution

  • 2 oz. Eq M/Ma
  • 2 oz. Eq Grain
  • ⅛ cup Veg Red/Orange
  • ⅛ cup Veg Other     

     

Ingredients

Ingredients

Measure

Weight

Bowl base & protein

Brown rice, long-grain, parboiled (dry)

4¼ cups

2 lb. 2 oz.

Chicken strips, fully cooked

—

10 lb.

Queso blanco sauce (USDA or commercial)

1½ quarts

3 lb. 2 oz.

Greek spice blend

Dried oregano

3 tbsp

0.45 oz.

Garlic powder

2 tbsp

1.00 oz.

Onion powder

1 tbsp

0.50 oz.

Dried parsley

1 tbsp

0.10 oz.

Black pepper

2 tsp

0.15 oz.

Marinated relish

Tomatoes, fresh, diced

6 cups

3 lb.

Cucumbers, fresh, diced

6 cups

2 lb. 8 oz.

Parsley, fresh, chopped

1 cup

2 oz.

Lemon juice

½ cup

4 oz.

Olive oil

½ cup

4 oz.

Finishes

Stacy’s® multigrain pita chips bulk

4 bags (16 oz. each)

3 lb. 2 oz.

Fresh lemon wedges

50 each

—

 

Directions

Pre-Preparation – One day before service

  1. Prepare Marinated Relish: Combine diced tomatoes, cucumbers, fresh parsley, lemon juice, and olive oil. Toss gently to coat.
  2. CCP: Store overnight, covered, labeled, and dated at ≤41°F.
  3. Thaw Chicken: Thaw frozen IQF chicken strips in the walk-in refrigerator for 24 hours.
  4. CCP: Store at ≤41°F.

Preparation – Day of service

  1. Cook Rice: Steam brown rice until it reaches 135°F, approximately 35-40 minutes. Fluff with a fork.
  2. CCP: Hold hot, covered, at 135°F.
  3. Season & Heat Chicken: Toss chicken strips with 3/4 of the Greek Spice Blend. Place in a hotel pan, cover tightly, and bake at 350°F for 15-18 minutes until the internal temperature reaches 165°F.
  4. CCP: Hold hot, covered, at 135°F.
  5. Spiced Queso: Warm the queso sauce in a steamer until it reaches 165°F. Whisk in the remaining ¼ of the Greek Spice Blend.
  6. CCP: Hold hot, covered, at 135°F.
  7. Drain Relish: Prior to assembly, drain excess liquid from the relish to maintain bowl integrity and prevent the rice from becoming soggy.

Assembly

  1. Portion ½ cup cooked brown rice into a bowl using a #8 scoop. Push to one side of the bowl.
  2. Place 1 oz. Eq Grain (0.75 oz or about 7 chips) into the bowl on the other side for dipping and crunch.
  3. Top rice with 3 oz. of seasoned Greek chicken strips.
  4. Drizzle 1 oz. (2 tbsp) of the herb-infused warm queso over the chicken.
  5. Top with ¼ cup of the marinated relish and one fresh lemon wedge.

Tips | Notes

  • The fresh lemon wedge is essential for brightening the dried herbs and cutting through the creamy queso.
  • For the fluffiest rice, let it rest 5 minutes after cooking before fluffing. This prevents clumping in the bowl.
  • Keep chicken and queso in separate, covered hotel pans to prevent drying. Stir queso occasionally to maintain a smooth texture. If the cheese sauce becomes too thick, thin by whisking in some hot water.

Food Safety

  • Hot Hold: ≥140°F
  • Cold Hold (Relish): ≤41°F
  • Process: Heat & Serve (Process #2)