No matter how you like your chicken—fried, roasted, baked, stewed, in salads or soups or casseroles (or all of the above)—it’s easy to find plenty of delicious recipes. And here’s some really great news—you can cook your chicken with the skin on, for flavor and juiciness, but remove it before eating and there are no additional fat or calories. None. Nada. Zero.
April 16, 2019

Ruby Wild Blend Chipotle Chicken Bowl

Each portion provides 2 grain/bread servings, 1 cup vegetable (1/2 cup starchy, 1/4 cup red/orange, 1/4 cup legume), 2 oz meat/alt* Servings: 32 Yield: 32 Bowls Ingredients 2 qt Water or stock 2 lb InHarvest Ruby Wild Blend 1/2 c. cumin, ground 1/2 c. cilantro, chopped 5.25 lb. House of Raeford Rotisserie Chicken, cut into… Read More

April 16, 2019

Quesadilla with Chicken and Quinoa

One quesadilla provides 2.5 oz eq m/ma, 1/8 cup vegetable (other), 2 oz eq grains. Servings: 16 Yield: 16 quesadillas Ingredients  8 oz InHarvest White Quinoa 2 lb. House of Raeford Rotisserie Chicken, 1/2-inch dice 16 oz Cheese, monterery jack, shredded 2 cup Salsa verde, low sodium 4 teaspoons Cumin, ground 16 each Tortillas, whole… Read More

April 16, 2019

Black Pearl Medley® Chicken “Fried” Rice

A 1-cup serving provides 1 grain/bread equivalent (100% whole grain), 1/4 cup vegetable and 2 oz. of meat/alt. Servings: 27 Yield: 1 2-1/2 inch hotel pan, 27 1-cup servings Ingredients 1/2 cup Ginger, finely minced or grated 1/4 cup Garlic clove, minced 2 1/2 quarts Chicken stock, low sodium 2 pounds InHarvest Black Pearl Medley®… Read More

May 12, 2018

Mother’s Day Brunch: Chicken & Waffles

25 min

This Mother’s Day we make it easy for you to appreciate your mom through a quick brunch in bed idea.

April 5, 2018

Spring Salad with Pulled Rotisserie Chicken

15 min

Enjoy this light Spring salad at your next picnic or outdoor meal as the weather warms up.

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