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People. Poultry. Planet.

At Petaluma Poultry, this has been our philosophy since the start. When COVID-19 thrust Sonoma County, California and our entire nation into a state of uncertainty and confusion, these remained our top priority.

It’s our responsibility and privilege to serve the families of Sonoma County and throughout California. We don’t take that lightly.

The entire Petaluma Poultry team is working diligently to keep your shelves stocked so our products will be readily available when you need them.

We’re taking every precaution recommended by the Center for Disease Control (CDC) and USDA to put the safety and well-being of your families and our employees first.

We will continue to monitor the situation as it unfolds here in California, and will update you if changes are necessary as the state of affairs changes.

We’re committed to serving you and your family more than ever. Please stay safe.

The Petaluma Poultry Team


Ingredients

Ingredients

1 1/2 lbs. ROSIE® Organic Boneless Skinless Chicken Breast Strips
1 lbs. Brussels sprouts, trimmed and halved
6 tbsp. olive oil, divided
  Kosher salt and freshly ground black pepper
2 medium sweet potatoes, washed and cut into 1/2”-cubes
1 can chickpeas, rinsed and drained
1 tsp. smoked paprika
1 tsp. chili powder
1 bunch lacinato kale, stems removed and roughly torn
4 cups cooked farro or pearled barley
1/2 tsp. each of onion powder, garlic powder, smoked paprika, dried thyme
1/4 cup extra-virgin olive oil
1/4 cup tahini
1/4 cup hot water
3 tbsp. fresh lemon juice
1 tsp. turmeric powder
2 cloves garlic, minced
Method

Method

1 Preheat oven to 400°F. Arrange two racks in center of oven. Place rimmed baking sheet in oven while it preheats. In large bowl, toss Brussels sprouts with 2 tablespoons olive oil and season with salt and pepper. Arrange cut-side-down on half of preheated baking sheet. Using same bowl, toss sweet potatoes and chickpeas with 3 tablespoons olive oil, smoked paprika, and chili powder, until coated. Season with salt and pepper and spread in single layer on other half of baking sheet. Roast for 30 to 40 minutes, until vegetables are tender and starting to brown, stirring sweet potatoes and chickpeas halfway through.
2 Line second baking sheet with parchment paper. In same bowl, toss kale with 1 tablespoon olive oil and season with salt. Spread in single layer on half of prepared baking sheet
3 Pat chicken strips dry with paper towels. Combine onion powder, garlic powder, smoked paprika, and dried thyme in small bowl and season with salt and pepper, to taste. Sprinkle spices all over chicken and arrange in single layer on second half of prepared baking sheet. Bake in oven 12 to 15 minutes, until kale is crispy, and chicken is cooked to an internal temperature of 170°F.
4 Meanwhile, mix together 1/4 cup olive oil, tahini, hot water, lemon juice, turmeric powder, minced garlic, salt and pepper in small mixing bowl, adjusting seasonings to taste.
5 To serve, divide cooked farro among serving bowls and top with roasted vegetables and crispy chickpeas. Slice chicken and arrange with vegetables and crispy kale. Drizzle with turmeric tahini dressing.

CHECK OUT OUR RECIPE BOOKLET!

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