Chipotle Chicken Grain Bowl
Chipotle sauced, Grilled Fajita Strips served on a bed of ancient grains with a colorful blend of tomatoes, corn, and bell peppers. Finished with a fresh cilantro-lime sour cream sauce. (serve hot or cold).
Chipotle Chicken Grain Bowl

Ingredients
Serves
10
Chipotle Chicken Grain Bowl
1/4 cup (2 oz.)
Water
5 Tbsp (2.5 oz.)
Chipotle Peppers, canned
10 cups (20 oz.)
Quinoa, cooked
¾ cup (6 oz.)
Red Bell Pepper, diced
¾ cup (6 oz.)
Green Bell Pepper, diced
1 ¾ cups (14 oz.)
Corn, canned & drained
1 ¾ cups (14 oz.)
Tomato, diced
¼ cup
Cilantro, chopped
1 ¼ cup (10 oz.)
Sour Cream, low fat
1 Tbsp (0.5 oz.)
Lime Juice
Directions
Directions:
- In mixing bowl, thoroughly combine Cilantro, Sour Cream and Lime Juice together then chill under refrigeration for at least 1 hour before serving
- Puree the Canned Chipotle Peppers with Water
- Toss frozen Fajita Chicken Strips in the chipotle puree and put in a hotel pan, cover and cook at 400° for 15-20 minutes. Hold at 145°F until ready to serve.
- Prepare Quinoa to manufacturers instructions and hold in warmer until ready to serve
- In mixing bowl, combine Diced Red and Green Bell Peppers, Tomatoes, and Corn. Hold Veggie Mix under refrigeration until ready to serve
To Build Bowl:
- Using a #4 scoop (1 cup), place cooked quinoa in serving bowl or container
- Using a #10 scoop (3 oz.) place Fajita Chicken Strips over the center of the rice
- Using a #8 scoop (½ cup), place Veggie Mix around the Chicken Strips over the rice.
- Using a #30 scoop (1 oz.), top bowl with Cilantro-Lime Sour Cream and serve
Chef’s Notes:
Meal can be made ahead of time and served cold – just chill all ingredients after prep. Individual bowls can be built a day ahead, covered and stored under refrigeration overnight to serve the next day. For a smoother Cilantro-Lime Cream Sauce, blend in a food processor.
Main Ingredient
Chicken
Segment
K-12 Schools