TOTAL SERVINGS: 100 SERVING SIZE: 1 CUP RICE IN BOWL, TOP WITH #20 SCOOP SEASONED CHICKEN, ¼ CUP TOMATOES, ¼ CUP CUCUMBERS, ¼ CUP HUMMUS, AND GARNISH WITH 1 TBSP CHOPPED PEANUTS.
DIRECTIONS
Thaw Chicken: Thaw under refrigeration for 48 hours. Hold at 41° F or lower. Season and Marinate Chicken:
Place chicken in 12” x 20” x 4’ steamtable pan. Toss chicken with lemon juice and vegetable oil. Mix dry seasonings together. Toss seasonings with chicken and cover. Marinate in refrigerator for 2-4 hours. Hold at 41° F or lower. Cook Rice: Preheat oven to 350°F. For 100 – 1 cup servings: Spray 2 - 12” x 20” x 4” steamtable pans with cooking spray. Place 6 lb 4 oz rice, 2 Tbsp turmeric, 2 Tbsp cumin, 2 Tbsp granulated garlic, and 1 gal 1 qt hot water in each pan. Stir to combine and cover tightly with foil. Bake for 1 hour 15 minutes or until water is absorbed. Cook Chicken: Steam chicken breast in steamer for 15 minutes. Remove from steamer and stir. Place back in the steamer for 10 more minutes or until internal temperaturereaches 165°F. Heat to 165° F or higher for 15 seconds. Hold at 135°F or lower. Prepare Hummus: In a mixer, whisk peanut butter, yogurt, and lemon juice. Hold at 41° F or lower Prepare Vegetables: Halve tomatoes (makes about 1 gal 2 qt 1 cup) and dice cucumbers (makes about 1 gal 2 qt 1 cup). Warm Pita Bread: Place pita bread in warmer for 30 minutes. Remove and cut into triangles. Serve: Place 1 cup (8 oz spoodle) rice in bowl, top with #20 scoop (about 1.4 oz) seasoned chicken, ¼ cup (2 oz spoodle) tomatoes, ¼ cup (2 oz spoodle) cucumbers, ¼ cup hummus (#16 scoop/2.1 oz), and garnish with 1 Tbsp chopped peanuts. Note: Some kid taste testers enjoyed the flavors, however, they did not want them mixed together. Recommend a bento box to separate ingredients for picky eaters or younger children.
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