Herbaceous Chimichurri Chicken Grain Bowls with Arugula and Edamame

This vibrant grain bowl brings together tender organic chicken, peppery arugula and a medley of fresh vegetables, all tied together with a bright, herbaceous chimichurri sauce. The sauce does double duty: first as a tangy vinaigrette to dress the grains and greens, then as a creamy mayo to drizzle over the finished dish. It’s a quick, satisfying meal that comes together in just 15 minutes.

Perfect for busy weeknights, this bowl is packed with protein from chicken and edamame, plus plenty of crunchy veggies for texture. The chimichurri adds a fresh, garlicky kick that elevates every bite. Serve it warm or at room temperature for a delicious, stress-free dinner.

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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

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

24 ounce Organic Chicken CutletsView 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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView 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. Remove from pan and let rest.
3. While chicken cooks, wash and dry produce. Massage the grain blend package to separate grains, then partially open. 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 radishes and thinly slice into half-moons.
5. In a small bowl, combine mayonnaise with half the chimichurri to make the 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 warmed grain blend to the bowl with vinaigrette. Toss to combine. Season with salt and pepper.
8. Slice the rested chicken against the grain. Divide salad between bowls, top with sliced chicken and drizzle with chimichurri mayo. Serve.

Recipe Tips

FAQ

Can I use a different protein instead of chicken?

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

Can I make this grain bowl ahead of time?

You can prep the vegetables and chimichurri mayo in advance. Assemble just before serving to keep the arugula crisp.

What grain blend works best?

Any microwavable grain blend, such as quinoa, brown rice or a mix, works well. Follow package instructions to heat.