Whole Grain Chicken Tenders, Green Beans, and Diced Pears

Instructions

LINE SHEET TRAYS WITH PARCHMENT PAPER, AND ADD ONE BAG OF TENDERS PER PAN

PORTION GREEN BEANS INTO METAL HOTEL PANS, ACCORDING TO CLASS SIZE AND AGE. ADD 1/2IN OF WATER, SALT, AND PEPPER TO EACH PAN. WRAP IN FOIL, LABEL WITH CLASSROOM NAME, AND HEAT AT 350F UNTIL FOR 18 MINUTES OR UNTIL IT REACHES AN INTERNAL TEMPERATURE OF 160F

DIVIDE THE JUICE FROM 3 PEAR CANS ACROSS THE 12 2 QT PLASTIC CONTAINERS. ADD PEARS TO 2 QT CONTAINERS ACCORDING TO PORTION CHARTS AND GUIDES FOR CLASSROOMS. PLACE CAMBROS IN CLASS BINS WHEN COMPLETE

PORTION RICE INTO METAL HOTEL PANS, ACCORDING TO CLASS SIZE AND AGE.

BAKE CHICKEN AT 350 DEGREES FOR 20 MINUTES OR UNTIL IT REACHES AND INTERNAL TEMPERATURE OF 160 F AND IS CRISPY.

CUT CHICKEN AS NEEDED FOR CLASSROOMS. PORTION ACCORDING TO PORTION GUIDLINES BASED ON AGE AND CLASS SIZE.