Chimichurri Chicken Grain Bowls
Arugula, Tomato, Cucumber, Edamame
Bright, herbaceous chimichurri sauce does double duty in this hearty chicken-topped grain bowl. First, you’ll toss peppery fresh arugula with tomato, cucumber, radishes, and edamame along with our grain blend in a tangy chimichurri vinaigrette. To finish, top the chicken with creamy chimichurri mayo and dig right in—all in a quick 15 minutes!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
10 ounce
Chicken Cutlets
1 teaspoon
Garlic Powder
1 teaspoon
Smoked Paprika
1 unit
Microwavable Grain Blend
(Contains Wheat)
3 unit
Radishes
2 tablespoon
Mayonnaise
(Contains Eggs)
2 ounce
Chimichurri
5 teaspoon
Red Wine Vinegar
4 ounce
Edamame
(Contains Soy)
2 ounce
Arugula
1 unit
Tomato
1 unit
Mini Cucumber
Not included in your delivery
Cooking Oil
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Pat chicken* dry and season with half the garlic powder, half the paprika, salt, and pepper (all the garlic powder and all the paprika for 4). • Drizzle oil in a hot large pan. Cook chicken until cooked through, 3-5 minutes per side.
• While chicken cooks, wash and dry produce. • Massage grain blend in package to separate grains. Partially open package; microwave until warmed through, 11⁄2-2 minutes. • Quarter tomato lengthwise, then cut crosswise into quarter-moons. Thinly slice cucumber and radishes.
• In a small bowl, mix mayonnaise with half the chimichurri. • In a large bowl, whisk vinegar with remaining chimichurri and a large drizzle of olive oil.
• Add tomato, cucumber, radishes, edamame, arugula, and grain blend to bowl with vinaigrette. Toss to combine; season with salt and pepper. • Top salad with chicken and drizzle with chimichurri mayo. Serve.
Chicken is fully cooked when internal temperature reaches 165°.
