Ingredients
- 4 Sanderson Farms® Boneless Skinless Chicken Thigh Fillets
- 1 teaspoon chili powder
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- ¼ teaspoon ground black pepper
- 2 tablespoons olive oil, divided
- 2 cups frozen onion and bell pepper blend
- 1 (11-ounce) can yellow corn
- ¾ cup salsa
- 3 cups cooked brown rice
- 1 avocado peeled, pitted and cut into ½” dice
Directions
- In a bowl, mix the chili powder, salt, garlic powder, cumin and black pepper. Set aside. Cut the chicken into ½-inch strips. Toss the strips with the seasoning.
- Add 1 tablespoon of olive to a 12-inch skillet. Heat to medium-high. Add chicken to the skillet. Cook for 8 minutes or until the internal temperature reaches 165°F. Remove chicken and set aside.
- Add the remaining tablespoon of olive oil to skillet. Add onion and pepper blend. Over medium-high heat cook for 4 minutes. Add yellow corn to skillet, cook for 2 minutes. Set aside.
- In a bowl, mix salsa with brown rice.
- To prepare four bowls, divide rice evenly among the bowls and top each with corn, onion and peppers and avocado. Place chicken strips on top.
Nutrition Facts
| Calories | 610 |
| Fat | 21g |
| Saturated Fat | 4g |
| Sodium | 1000mg |
| Carbohydrate | 54g |
| Sugars | 6g |
| Protein | 53g |
Ingredients
- 1 Sanderson Farms® Boneless Skinless Chicken Breast Fillet
- 3 Sanderson Farms® Boneless Skinless Chicken Thigh Fillets
- 1 cup barbecue sauce
- ¼ cup orange juice
- 1 tablespoon lemon pepper seasoning
- 1 tablespoon dark brown sugar
- 1 tablespoon Worcestershire sauce
- 2 cups cole slaw mix
- ¼ cup coleslaw dressing
- 12 sweet pickle slices
- 12 slider buns
Directions
- To the inner pot of an electric pressure cooker (such as Instant Pot®), add barbecue sauce, orange juice, lemon pepper seasoning, dark brown sugar and Worcestershire sauce. Mix well.
- Add Chicken to sauce mixture. Place inner pot into the cooker base. Secure lid on top. Turn steam valve handle to the “sealing” position.
- Use the “pressure cook” function and set for 10 minutes.
- Once the timer ends, turn the steam handle to “venting” to release the pressure. After pressure is released, remove the lid. The chicken is cooked when it reaches an internal temperature of 165°F.
- Remove the chicken and cut the chicken into large pieces. Using two forks, shred the chicken. Add the chicken back into sauce and stir.
- In a separate bowl, combine cole slaw mix with the dressing. Mix well.
- To assemble sliders, place chicken on the bottom bun, top with coleslaw, a pickle slice and top bun.
Nutritional Information
| Calories | 520 |
| Fat | 12g |
| Saturated Fat | 2.5g |
| Sodium | 1530mg |
| Carbohydrate | 67g |
| Sugars | 32g |
| Protein | 35g |
Ingredients
- 6 Sanderson Farms® Boneless, Skinless Chicken Thigh Fillets, diced into ½-inch pieces
- 4 tablespoons olive oil
- 4 tablespoons flour
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup diced onion, ¼”
- ⅓ cup diced celery, ¼”
- 6 cups reduced sodium chicken broth
- 1 cup sliced baby bella mushrooms, ¼”
- 1 cup sliced white mushrooms, ¼”
- 1 ½ cups sliced carrots, ¼”
- 2 teaspoons Italian seasoning
- 1 cup uncooked ditalini pasta
Directions
- To make the roux, add olive oil and flour to an 8-inch skillet. Stirring constantly heat over medium heat for 3 to 5 minutes. The roux should be light brown in color. Set aside.
- Season chicken with salt and black pepper.
- In a 5-quart Dutch oven, add chicken and cook for 6 minutes over medium-high heat.
- Add onions and celery. Cook 5 minutes.
- Add chicken broth, roux, mushrooms, carrots, and Italian seasoning. Cover and bring to a boil over medium-high heat. Reduce heat to low and tilt lid to vent. Cook 10 minutes.
- Add pasta and cook uncovered over medium heat for 12 minutes, stirring occasionally.
- Ladle soup into bowls and serve.
Nutritional Information
| Calories | 360 |
| Fat | 14g |
| Saturated Fat | 3g |
| Sodium | 720mg |
| Carbohydrate | 18g |
| Sugars | 4g |
| Protein | 37g |