Mediterranean Chicken Rice Bowl

DAY PRIOR TO SERVICE:

1. Prepare the Tzatziki sauce.
2. Store in the cooler, wrapped, labeled, and dated until needed.

Hold at 41°F or below.

3. In a mixing bowl, combine the vegetable oil, lemon juice, brown sugar, and Greek spice blend.
4. Add the chicken to the marinade and toss to coat. Wrap, label, and date. Then place in walk-in cooler. Allow to sit over-night.

Hold at 41°F or below.

DAY OF SERVICE:

1. Prepare Greek Rice Pilaf according to recipe and hot hold, covered, until assembly.

Cook to 135°F or higher.

2. Preheat oven to 400°F.
3. Spray full sheet pans with pan spray. Add marinated chicken thighs, in a single layer, to the sheet pan. Pour any remainging marinade over chicken.
4. Place the chicken in 400°F preheated oven and cook until it reaches an internal temperature of 165°F and is caramelized, approximately 20-25 minutes.

Cook to 165°F or higher for 15 seconds.

5. While the chicken is cooking, remove stickers from lemons, if needed. Wash lemons, parsley and mint under cool running water.
6. Use sectionizer to cut lemons into wedges.
7. Remove leaves from parsley and mint, discard stems. Chop the parsley land mint eaves.
8. Cold hold the lemon wedges and chopped herbs, both wrapped, until needed.

Hold at 41°F or below.

9. Once the chicken is cooked, cut thighs into strips or dice. Place in hotel pan, wrapped, and hot hold until assembly.

Cook to 135°F or higher.

10. To Serve: Portion 1 cup Greek Rice Pilaf and top with 3-ounces Chicken and drizzle with 1 1/2-ounces (three tablespoons) Tzatziki sauce into serving containers or directly onto trays.
11. Sprinkle with 1 tablespoon scallions and 1 lime wedge.

All components of this entree hold well and do not need to be batch cooked. DO assemble the Mediterranean Chicken Rice Bowls in batches for quality.