SMOKED PAPRIKA & LIME CHICKEN BOWL
Nutrition Facts
Serving Size
1 Each (1 3/4 cups)
Amount Per Serving
Calories 509
% Daily Value
Total Fat 12.1g
19%
Saturated Fat 2.3g
12%
Cholesterol 76mg
25%
Sodium 472mg
20%
Total Carbohydrate 59.7g
20%
Dietary Fiber 10.9g
44%
Protein 37.9g
76%
Vitamin A 26%
Vitamin C 6%
Calcium 8%
Iron 23%

smoked paprika & lime chicken bowl

Chicken, chickpeas, carrots, cooked in a tomato sauce accented with chili, smoked paprika and lime, served over a bed of quinoa. Featuring
Campbell's® Culinary Reserve Reduced Sodium Tomato Basil Soup.

  • Total time: 40 minutes
  • Servings: 12
Ingredient Weight Measure
boneless, skinless chicken breast , cooked yield from 1 pound raw 48.000 oz. 3
paprika , smoked 2 tbsp.
chili powder 2 tbsp.
black pepper 1 tsp.
canola oil 3 tbsp.
white onion , sliced 6.000 oz. 2 cup
carrot , diced 11.000 oz. 2 cup
garlic , chopped 2 tbsp.
chickpeas (garbanzo beans) , canned, rinsed, drained 13.000 oz. 3 cup
cherry tomatoes , cut in half 6.000 oz. 2 cup
Campbell's® Culinary Reserve Reduced Sodium Tomato Basil Soup 64.000 oz. 2 qt.
bottled or canned lime juice 3.000 oz. 0
cooked quinoa 72.000 oz. 9 cup
1.  In a large mixing bowl, season chicken with paprika, chili powder, black pepper and 1 tablespoon of oil.
 
2.  Roast chicken in 350°F oven for 13-15 minutes. Reserve.  Once cooled, cut into slices.
 
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
3.  Using a large sauce pot, heat remaining oil over medium heat.  Add onions, carrots and garlic.  Cook for 4-5 minutes.

4.  Add chickpeas, tomatoes and Campbell's® Culinary Reserve Reduced Sodium Tomato Basil Soup. Reduce heat to low. Simmer for 12 minutes.

5.  Add Lime juice.

CCP: Hold for hot service at 140°F or higher until needed.

6.  To serve, portion the following into a serving bowl and serve immediately:
  • 3/4 cup (1-#8 + 1-#4 scoop) cooked quinoa 
  •  1 cup (8 oz ladle) soup mixture
  •  4 ounces of chicken slices

Chicken, chickpeas, carrots, cooked in a tomato sauce accented with chili, smoked paprika and lime, served over a bed of quinoa. Featuring
Campbell's® Culinary Reserve Reduced Sodium Tomato Basil Soup.

  • Total time: 40 minutes
  • Servings: 12
Ingredient Weight Measure
boneless, skinless chicken breast , cooked yield from 1 pound raw 48.000 oz. 3
paprika , smoked 2 tbsp.
chili powder 2 tbsp.
black pepper 1 tsp.
canola oil 3 tbsp.
white onion , sliced 6.000 oz. 2 cup
carrot , diced 11.000 oz. 2 cup
garlic , chopped 2 tbsp.
chickpeas (garbanzo beans) , canned, rinsed, drained 13.000 oz. 3 cup
cherry tomatoes , cut in half 6.000 oz. 2 cup
Campbell's® Culinary Reserve Reduced Sodium Tomato Basil Soup 64.000 oz. 2 qt.
bottled or canned lime juice 3.000 oz. 0
cooked quinoa 72.000 oz. 9 cup
1.  In a large mixing bowl, season chicken with paprika, chili powder, black pepper and 1 tablespoon of oil.
 
2.  Roast chicken in 350°F oven for 13-15 minutes. Reserve.  Once cooled, cut into slices.
 
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
3.  Using a large sauce pot, heat remaining oil over medium heat.  Add onions, carrots and garlic.  Cook for 4-5 minutes.

4.  Add chickpeas, tomatoes and Campbell's® Culinary Reserve Reduced Sodium Tomato Basil Soup. Reduce heat to low. Simmer for 12 minutes.

5.  Add Lime juice.

CCP: Hold for hot service at 140°F or higher until needed.

6.  To serve, portion the following into a serving bowl and serve immediately:
  • 3/4 cup (1-#8 + 1-#4 scoop) cooked quinoa 
  •  1 cup (8 oz ladle) soup mixture
  •  4 ounces of chicken slices

Made with:

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