Sunday Chicken Dinner for Senior Meals

Prepare the chicken: Thaw chicken breasts under refrigeration. Preheat the charbroiler and convection oven to 375°F (190°C)
Season the chicken: Lightly brush each 4 oz chicken breast with 1 tsp (5 mL) canola oil. Sprinkle evenly with 0.5 g Club House Poultry Seasoning
Grill the chicken: Grill for approximately 2 minutes per side, or until grill marks form. Transfer to the oven and cook until the centre reaches 165°F (74°C). Let rest for 5 minutes
Prepare the mashed potatoes: Prepare the Idahoan mashed potatoes according to package directions. Portion 4 oz (113 g) into one small compartment of the meal tray
Prepare the carrots: Steam the frozen orange and yellow carrot duo until just tender. Avoid overcooking, as the carrots will continue to soften during reheating. Portion 3 oz (85 g) into the second small compartment
Prepare the gravy: Prepare the chicken gravy according to package directions. Place the grilled chicken breast in the large compartment and ladle 2 fl oz (60 mL) of gravy over the chicken
Chill and package: Begin rapid chilling immediately. Keep tray rims clean and dry. Once the meal reaches 40°F (4°C) or colder, impulse-seal, label, date and freeze
Reheat: Reheat the meal from frozen until the centre reaches 165°F (74°C)

Chicken dinner tray for seniors foodservice