Mediterranean Chicken Bowl (Grilled & Ready Strips)
Servings: 2
Ingredients:
10 Tyson Grilled and Ready Chicken Strips
½ cup olive oil, plus extra for drizzling
¼ cup lemon juice
1 teaspoon dried oregano
½ teaspoon kosher salt
Mixed greens
Halved cherry or grape tomatoes
Halved Kalamata olives
Thinly sliced red onions
Feta cheese, crumbled
Thin lemon slices, for garnish
Preparation:
1. Heat a drizzle of olive oil in a skillet over medium heat. Add in Tyson Grilled and Ready Chicken Strips in a single layer. Cook chicken strips until golden brown on both sides. Remove from pan.
2. To make dressing, whisk together ½ cup olive oil, lemon juice, dried oregano, and kosher salt.
3. Assembly for two bowls: Place a couple handfuls of mixed greens in each bowl. Scatter tomatoes, olives, and red onions over top. Top with chicken strips. Drizzle dressing over each. Garnish with crumbled feta cheese and lemon slices.
Kung Pao Chicken Bowl (Grilled & Ready Diced)
Servings: 2
Ingredients:
1 teaspoon cornstarch
¼ cup chicken broth
1½ teaspoons sugar
1 teaspoon sriracha hot chili sauce
1 tablespoon rice vinegar
2 tablespoons soy sauce
1 teaspoon dark soy sauce (optional, for color)
1 teaspoon sesame oil
1 tablespoon vegetable oil
3 cloves garlic, minced
2 dried red chili peppers
1 red bell pepper, diced
2 celery stalks, diced
3 cups Tyson Grilled & Ready Oven Roasted Diced Chicken Breast
6 tablespoons roasted peanuts
Cooked rice
Sliced scallions, for garnish
Preparation:
1. Whisk together cornstarch, chicken broth, sugar, sriracha hot chili sauce, rice vinegar, soy sauce, optional dark soy sauce, and sesame oil. Set aside.
2. Heat vegetable oil in a skillet over medium heat. Add minced garlic and dried red chili peppers. Let garlic sizzle for a minute, then add in red bell peppers and celery. Stir-fry for 3–4 minutes, until vegetables start to soften slightly.
3. Add in Tyson Grilled & Ready Oven Roasted Diced Chicken Breast and roasted peanuts. Stir-fry until chicken is fully heated through and starting to take on color, about 7–8 minutes.
4. Pour in sauce and turn up the heat, stir-frying to coat everything evenly with sauce. Once almost all of the sauce has been reduced or absorbed, remove from heat.
5. Assembly for two bowls: Serve kung pao chicken on rice with scallions for garnish.
Chicken Burrito Bowl (Grilled & Ready Fajita)
Servings: 2
Ingredients:
2 teaspoons olive oil
2 bell peppers, assorted colors, sliced
1 teaspoon taco seasoning
10 Tyson Grilled and Ready Fajita Chicken Strips
3 cups cooked rice
1 can black beans, drained and rinsed
Chopped romaine
Sliced avocado
Crumbled queso fresco
Lime wedges
Preparation:
1. Heat olive oil in a skillet over medium heat. Add sliced bell peppers and taco seasoning. Sauté for 4–5 minutes until peppers are softened and starting to take on color. Remove from pan.
2. Add in 10 Tyson Grilled and Ready Fajita Chicken Strips and an extra drizzle of olive oil if need be. Cook chicken strips until golden brown on both sides. Remove from pan.
3. Assembly for two bowls: Arrange rice, black beans, and romaine lettuce in each bowl. Top with sautéed peppers and chicken strips. Garnish with sliced avocado and queso fresco. Squeeze a lime wedge over everything and add another lime wedge to each bowl.
Honey Mustard Chicken Bowl (Grilled & Ready Strips)
Servings: 2
Ingredients:
8 carrots, peeled and cut into 1-inch pieces
3 sweet potatoes, peeled and cut into 1-inch pieces
10 Tyson Grilled and Ready Chicken Strips
3 tablespoons Dijon mustard
3 tablespoons honey
3 tablespoons apple cider vinegar
3 tablespoons vegetable oil
1 teaspoon kosher salt
Thinly sliced green apples
Toasted walnuts
Dried cranberries
Preparation:
1. Preheat oven to 425ºF (400ºF for convection ovens).
2. Combine carrots and sweet potatoes on a sheet tray. Toss with a drizzle of olive oil and a sprinkle of kosher salt. Roast until tender and browned in places, 22–30 minutes. Remove from oven and let cool slightly.
3. Heat a drizzle of olive oil in a skillet over medium heat. Add in Tyson Grilled and Ready Chicken Strips in a single layer. Cook chicken strips until golden brown on both sides. Remove from pan.
4. To make dressing, whisk together Dijon mustard, honey, apple cider vinegar, vegetable oil, and kosher salt until smooth.
5. Assembly for two bowls: Place roasted vegetables in each bowl. Arrange chicken strips and sliced green apple on top. Drizzle everything with honey mustard dressing. Garnish with walnuts, dried cranberries, and crumbled goat cheese.