Lemon Chicken


  • 1 c. Primo Gusto Extra-Virgin Olive Oil
  • 24 ct. GFS Boneless Skinless Chicken Breast
  • 1 ¼ oz. Trade East Citrus Grill Seasoning
  • 2 ¼ lb. Broccoli Rabe, sliced into 2-inch pieces
  • 1 ½ lb. Red Bell Peppers, sliced into thin strips
  • 1 ½ lb. Fennel, Sliced in thin strips
  • 1 ½ lb. Markon Shiitake Mushrooms, stems removed and sliced into 1/4 –inch strips
  • 1 ½ lb. Markon Ready-Set-Serve Baby Spinach
  • 1 ½ lb. Queen Pitted Olives, halved
  • 48 oz. Creamy Chicken Gravy, warmed
  • 9 lb. Basmati Rice Pilaf
  • 12 oz. Markon Italian Parsley, rough chop


To prepare à la carte:
Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. 1] Place 1 oz. of olive oil in a heated, non-stick sauté pan. Season one chicken breast with salt and pepper and place in pan skinned-side down. Cook until golden brown. Turn chicken over and sprinkle 1 tsp. of citrus grill seasoning on top of the cooked side of the chicken. Place in a heated 350oF oven. Cook 10-12 minutes or until cooked through. 2] Place 1 oz. of olive oil in a heated nonstick saute pan. Add 1 ½ oz. of rapini and 1 oz. of red pepper to the pan. Sauté over medium-high heat. Add 1 oz. each of fennel, mushrooms, spinach and olives. Season to taste with salt and pepper. Toss pan. Cook until just warmed through. 3] Ladle 2 oz. of warmed chicken gravy onto a warmed serving plate. Place 6 oz. of warmed basmati rice in the center of the plate. Spoon vegetable mixture on top of the rice. Slice chicken on a bias. Fan out across the top of the vegetables. Sprinkle 1 tsp. of chopped parsley over the top of the chicken.