Grilled Seasoned

Chicken Strips

  • Excellent Source of Protein
  • Made With Chicken Breast
  • 18g of Protein Per Serving
  • Fully Cooked, Ready to Eat, Hot or Cold
  • Suitable For Home Freezing


Chicken breast, Water, Olive oil, Dry vinegar, Seas salts, Lemon juice, Dried yeast, Dried citrus pulp, Onion powder, Garlic powder, Natural flavor.

Nutrition Facts

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Heating Instructions

Stove Top:

Preheat an ungreased, non-stick 12-in skillet on MEDIUM-HIGH. Pour 1 lbs of strips into skillet. Cook for 10 minutes and stir occasionally. Reduce heat to LOW and cook for additional 1 minute. Let stand before serving.


Pour 1lb of strips into a microwaveable casserole bowl. Microwave covered on HIGH for 3minutes. Stir contents with rubber spatula. Let stand for 1 minute. Stir and serve.


Pineapple Chicken Thai Fried Rice

Recipe inspired from The Spruce Eats

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes (+ 10 minutes standing time)
Serves: 4-6


For the Chicken

  • 1lb of Pro2Go Grilled chicken strips
  • 1/2 tablespoon soy sauce

For the Stir-Fry Sauce

  • 2 tablespoons pineapple juice
  • 2 1/2 tablespoons fish sauce
  • 1/2 teaspoon sugar
  • 1/3 teaspoon turmeric
  • 1/4 teaspoon coriander
  • 1/4 teaspoon cumin

For the Stir-Fry

  • 2 to 3 tablespoons vegetable oil
  • 3 tablespoons minced onion
  • 3 to 4 cloves garlic, minced
  • 1 fresh red or green chile, minced, or 1/2 to 3/4 teaspoon dried crushed chile
  • 1/2 teaspoon whole cumin seeds
  • 1 small carrot, finely sliced
  • 1 large egg
  • 4 to 5 cups cooked white jasmine rice
  • 1 1/2 cups fresh or canned pineapple chunks
  • 1/4 cup frozen peas
  • 1/4 cup dry roasted, unsalted cashews (optional)
  • 1 bunch fresh cilantro, chopped, for garnish


  1. Place wok over medium to medium high eat. Drizzle in the oil, and add the onion, garlic, chile, whole cumin seeds, and carrot. Stir-fry for 1 minute.
  2. Place the chicken in a bowl with the soy sauce. Stir to combine, cover, and set aside to marinate.
  3. Add the marinated chicken into the wok and stir-fry for 2 to 3 minutes
  4. Crack in the egg and continue stir-frying, breaking up the egg with a utensil into small pieces.
  5. In a small bowl, combine stir-fry sauce ingredients: pineapple juice, fish sauce, sugar, turmeric, coriander, and cumin; stir to dissolve the sugar.
  6. Combine all ingredients well and add the prepared stir-fry sauce.
  7. Add the cooked rice, pineapple chunks, and peas. Fry together by gently stirring, lifting, and turning all of the ingredients.
  8. Keep stirring and let the mixture cook for 3 to 5 minutes, or until the rice is of a uniform golden color.
  9. Place the rice in a big serving bowl and top with chopped fresh cilantro.

Grilled Chicken Tomatillo Fajitas

With tart tomatillos, punchy jalapeño and citrusy lime, these quick and easy chicken tacos make a crowd-pleasing dinner any night of the week.

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Serves: 6 (makes 12 fajitas)


  • 1 1/2 lbs Expresco Grilled Chicken Strips
  • 2 tbsp olive oil
  • 6 scallions, chopped
  • 6 whole tomatillos, chopped
  • 3 cloves garlic
  • 2 jalapeño peppers, seeded and chopped
  • 1/4 cup sodium-reduced chicken broth
  • 1/4 cup packed cilantro leaves
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp freshly squeezed lime juice
  • 12 flour tortillas (7 inches), warmed according to package directions
  • 1 1/2 cups shredded Monterey Jack cheese
  • 1 cup pico de gallo
  • 2 avocados, peeled, halved, pitted and diced
  • 3/4 cup sour cream


  1. Into large skillet set over medium-high heat, add oil. Add scallions, tomatillos, garlic and jalapeños. Cook, stirring occasionally, for 6 to 8 minutes or until starting to brown.
  2. Transfer tomatillo mixture to blender and add chicken broth, cilantro, cumin, oregano, salt and pepper. Blend until mixture is smooth.
  3. Return tomatillo mixture to skillet and bring to a boil. Stir in chicken strips. Reduce heat to medium-low. Cook, stirring occasionally, for 5 to 8 minutes or until chicken is heated through, sauce has thickened and flavors are married. Stir in lime juice.
  4. Assemble chicken mixture in warm tortillas. Top with cheese, pico de gallo, avocado and sour cream, dividing evenly.


  • For easier prep, use canned tomatillos instead of fresh.
  • Substitute flour tortillas with corn tortillas or lettuce wraps if preferred.
  • Serve any leftover chicken mixture and toppings together in a burrito or taco salsa for a satisfying lunch.

Five-Spice BBQ Chicken Rice Bowl

With fragrant Chinese five-spice powder, fresh vegetables and seasonings, this chicken power bowl is a fusion of delicious flavors.

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes (+ 10 minutes standing time)
Serves: 4


  • 1 lb Expresco Grilled Chicken Strips
  • 2 tbsp vegetable oil
  • 1 onion, diced
  • 1 cup basmati rice
  • 1 tbsp barbecue seasoning blend
  • 2 tsp Chinese five-spice powder, divided
  • 1 can (14 oz) black beans, drained and rinsed
  • 2 cups reduced-sodium chicken broth
  • 2 red bell peppers, quartered
  • 2 small zucchini, cut lengthwise into 1/2-inch slices
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 2/3 cup smoky barbecue sauce, divided
  • 1/3 cup ranch dressing
  • 1 cup cooked corn
  • 2 tbsp finely chopped cilantro


  1. Preheat grill to medium-high heat; grease grates well.
  2. Meanwhile, into medium saucepan set over medium-high heat, add oil. Add onion and cook, stirring occasionally, for 2 to 3 minutes or until starting to soften and brown. Stir in rice, barbecue seasoning and 1 tsp Chinese five-spice powder. Cook, stirring frequently, for 1 to 2 minutes or until well coated and fragrant.
  3. Stir in black beans and broth; bring to a boil. Reduce heat to low. Cover and cook, stirring occasionally, for 15 to 20 minutes or until rice is tender and has absorbed most of the liquid. Remove from heat. Let stand, covered, for 10 minutes.
  4. Grill red peppers and zucchini, turning once, for 6 to 10 minutes or until lightly charred and tender. Slice and season with salt and pepper.
  5. Meanwhile, into medium skillet set over medium heat, add chicken strips, 1/2 cup barbecue sauce and remaining 1 tsp Chinese five-spice powder; cook, stirring occasionally, for 5 to 8 minutes or until chicken is warmed though.
  6. In small bowl, whisk together ranch dressing and remaining barbecue sauce.
  7. Divide rice mixture among 4 bowls. Top with chicken mixture, corn and grilled vegetables. Drizzle with ranch barbecue sauce. Garnish with cilantro before serving.


  • Substitute basmati rice with jasmine rice if preferred.
  • Alternatively, arrange quartered red peppers and zucchini slices on foiled-lined baking sheet and broil, turning once, for 12 to 16 minutes or until charred and tender.