Chicken Potato Bowl

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Lunch Meets Nutritionals Portability Happy Students Quality of Product/Taste Reduced Sodium Grab and Go Fun

DESCRIPTION

Comfort food brought to you in school! Crispy Whole Grain Chicken Poppers, McCain Mashed Potatoes, Baby Corn topped with Chicken gravy and part-skim shredded cheddar cheese for extra flavor!

MCCAIN MASH MAKERS REDUCED SODIUM SEASONED MASHED POTATOES 6X4 LBS

Fat

2.62g

Calories

Sodium

83.46mg

62% of SNA member districts serve meals in a grab & go kiosks setting outside of the cafeteria.

INGREDIENTS

- Whole Grain Chicken Poppers - 700 pieces

- Corn, Yellow, Cooked - 5 lb + 11 oz

- McCain Mashed Potatoes - 15.6 lbs

- Cheese, Cheddar, Shredded, Reduced Fat - 3 lb + 2 oz

Directions

1. Place popcorn chicken on a sheet pan. Bake chicken poppers in a convection oven for 8-10 minutes at 350 F or until internal temperature reaches 165 F.

CCP: Heat to 165 F or higher for at least 15 seconds.

2. Prepare mashed potatoes according to instructions.

3. Steam corn for 5-6 minutes or until reaches an internal temperature of 135 F.

CCP: Heat to 135 F or higher for at least 15 seconds.

4. Scoop approximately 5 oz. (1/2 cup eq) of mashed potatoes into bowl.

5. On top of mashed potatoes, place 1/4 cup corn and 14 chicken poppers.

6. Garnish with 1 oz of shredded cheddar cheese and chicken gravy.

CCP: Place in warmer and hold at 135 F or higher until ready to serve.

ADDITIONAL NOTES

Chicken Potato Bowl provides 3 oz eq M/MA, 1 oz eq Grain, 3/4 cup eq starchy vegetable.

425 kcal / 17.9 g Total Fat / 5.75 g Saturated Fat / 0 g Trans Fat / 945 mg Sodium