Southwest Chicken Drum Bowl

Southwest-seasoned breaded chicken drumstick served over a rice bow topped with crisp shredded green lettuce, roasted corn, black beans, peppers and onions, topped with shredded cheese and salsa

Southwest Chicken Drum Bowl

Southwest Chicken Drum Bowl

Ingredients

Serves
10 Servings

Ingredients

10 drums

Tyson® Breaded Chicken Drumstick, #16660100928

3 Tbsp.

Southwest Seasoning, low sodium

10 cups

Brown Rice, prepared

5 cups

Shredded Lettuce

5 cups

Black Bean & Corn Salsa, prepared

½ cup

Lime Juice

1 Tbsp + 1 tsp

Tajin Seasoning

5 oz.

Shredded Cheddar Cheese

10 oz.

Salsa

Show ingredients

Directions

  1. Season frozen drumsticks with southwest seasoning and arrange in a single layer on parchment lined sheet pan and cook at 350°F for 25-30 minutes - to an internal temperature of 165°F.
  2. Hold the heated drumsticks in a hot box at 145°F (or let cool to room temperature then hold in refrigeration for a cold serving application – will hold in refrigeration for 3 days)
  3. In mixing bowl, combine the Black Bean & Corn salsa with lime juice and Tajin seasoning.  Hold in refrigeration until ready to serve – will hold in refrigeration for 3 days
  4. Prepare brown rice according to manufacturers specifications and hold until ready to build the bowls

 

To Build Bowl:

  1. Using a #4 scoop, fill serving bowl with 1 cup of prepared brown rice
  2. With a #8 scoop, top bowl with ½ cup lettuce
  3. With a 4 oz. spoodle (1/2 cup), place black bean & corn salsa over the lettuce
  4. Use a 0.5 oz. ladle to top with shredded cheddar cheese
  5. Top bowl with seasoned chicken drumstick
  6. Serve bowl with a side of salsa

 

Chef’s Note: to build your own black bean & corn salsa, just combine 1 Cup each of: black beans (rinsed), corn, diced tomatoes, diced red onions, and diced green peppers.  Can use a low sodium taco seasoning in place of the southwest seasoning.

 

Dish can be served cold or warm.  Be sure to cook breaded drum first and let cool completely before storing under refrigeration (up to 3 days) to keep the breading from getting too soggy or falling off.

Segment
K-12 Schools