Directions:

1. In mixing bowl, thoroughly combine Cilantro, Sour Cream and Lime Juice together then chill under refrigeration for at least 1 hour before serving
2. Puree the Canned Chipotle Peppers with Water
3. 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.
4. Prepare Quinoa to manufacturers instructions and hold in warmer until ready to serve
5. 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:

1. Using a #4 scoop (1 cup), place cooked quinoa in serving bowl or container
2. Using a #10 scoop (3 oz.) place Fajita Chicken Strips over the center of the rice
3. Using a #8 scoop (½ cup), place Veggie Mix around the Chicken Strips over the rice.
4. 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.