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!
Allergens
Utensils
Tags
Chicken Cutlets
10 ounce
Garlic Powder
1 teaspoon
Smoked Paprika
1 teaspoon
Microwavable Grain Blend
1 unit
Radishes
3 unit
Mayonnaise
2 tablespoon
Chimichurri
2 ounce
Red Wine Vinegar
5 teaspoon
Edamame
4 ounce
Arugula
2 ounce
Tomato
1 unit
Mini Cucumber
1 unit
Cooking Oil
Olive Oil
Salt
Pepper
• 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°.***
750
kcal
Calories
37
g
Fat
5
g
Saturated Fat
57
g
Carbohydrate
5
g
Sugar
7
g
Dietary Fiber
45
g
Protein
135
mg
Cholesterol
580
mg
Sodium
with Arugula, Tomato, Cucumber & Edamame
with Cabbage & Carrot Salad, Hummus, White Sauce & Pitas
