Chimichurri Chicken Grain Bowls with Arugula and Edamame

Bright, herbaceous chimichurri sauce does double duty in this hearty grain bowl. Toss peppery arugula with tomato, cucumber, radishes and edamame, then top with seasoned chicken and a creamy chimichurri mayo. It’s a fresh, satisfying meal that comes together in just 20 minutes.

Perfect for busy weeknights, this bowl is packed with protein and veggies. The tangy vinaigrette and smoky paprika chicken make every bite delicious. Serve it for a quick lunch or dinner that feels special without the fuss.

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Ingredients

2 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

4 ounce EdamameView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

5 teaspoon Red Wine VinegarView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon Smoked PaprikaView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

3 unit RadishesView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 unit Microwavable Grain BlendView ingredient guideLike ingredientDislike ingredient

2 ounce ChimichurriView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Pat chicken dry with paper towels. Season all over with half the garlic powder, half the smoked paprika, salt and pepper. (For 4 servings, use all the garlic powder and all the paprika.)
2. Heat a drizzle of cooking oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. Transfer to a cutting board and let rest.
3. While chicken cooks, wash and dry produce. Massage the grain blend package to separate grains, then partially open and microwave until warmed through, 1½-2 minutes.
4. Quarter the tomato lengthwise, then cut crosswise into pieces. Trim and halve the cucumber lengthwise, then thinly slice into half-moons. Halve the radishes and thinly slice into half-moons.
5. In a small bowl, combine mayonnaise with half the chimichurri to make chimichurri mayo. Set aside.
6. In a large bowl, whisk together red wine vinegar, remaining chimichurri and a large drizzle of olive oil to make the vinaigrette.
7. Add tomato, cucumber, radishes, edamame, arugula and the warmed grain blend to the bowl with vinaigrette. Toss to combine. Season with salt and pepper to taste.
8. Slice the chicken against the grain. Divide the salad between bowls, top with sliced chicken and drizzle with chimichurri mayo. Serve immediately.

Recipe Tips

FAQ

Can I use a different protein instead of chicken?

Yes, you can substitute chicken with shrimp, tofu or steak. Adjust cooking time accordingly.

How do I store leftovers?

Store components separately in airtight containers in the fridge for up to 2 days. Reheat chicken and grains before assembling.

Is this recipe gluten-free?

The ingredients listed are naturally gluten-free, but check the labels of your grain blend and mayonnaise to ensure they are certified gluten-free.