| Ingredient | ULF # | Portion |
|---|---|---|
| InHarvest Tri Color Sous Vide Quinoa | 775692 | 16 cups |
| Brakebush Fully Cooked Chicken Breast Fajita Strips | 682799 | 3 lbs. |
| Sunsource Yellow Corn Kernels | 757859 | 5-1/3 cups, thawed |
| ProAct Red Bell Pepper | 129724 | 5-1/3 cups, 1/4" slices |
| Bush's Best Black Beans, Low Sodium | 182020 | 5-1/3 cups, drained |
| Brianna's Chipotle Ranch Dressing | 2474112 NM | 2 cups |
| Taylor Cilantro | 127771 | 1 cup, chopped |
Heat the InHarvest GrainPerfect Ruby Wild Blend with a splash of water or stock in a sauté or hotel pan in the oven. Hold hot until ready to use.
Heat the chicken and hold hot until ready to use.
Combine the corn, bell pepper and black beans.
To assemble, place 1 c. of Ruby Wild Blend in a serving bowl. Top with 1 c. of vegetable mixture and 3 oz. chicken. Top chicken with 2 T. chipotle ranch dressing and sprinkle with 1 T. cilantro.
Recipe Yield: 16 bowls
