Chimichurri Chicken Grain Bowl with Arugula and Edamame

This vibrant grain bowl brings together tender, seasoned chicken, a medley of fresh vegetables and a bright chimichurri vinaigrette. The same herbaceous sauce doubles as a creamy mayo drizzle, tying every bite together with zesty flavor.

Ready in just 20 minutes, this dish is perfect for busy weeknights when you want something hearty and satisfying without spending hours in the kitchen. It’s a colorful, nutrient-packed meal that feels both indulgent and wholesome.

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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

12 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) Black PepperView 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

Instructions

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

Recipe Tips

FAQ

Can I use a different grain instead of the microwavable blend?

Yes, you can substitute with cooked quinoa, brown rice or farro. Adjust the amount to about 1 cup cooked.

How can I make this dish dairy-free?

The recipe is already dairy-free as written. Just ensure your mayonnaise and chimichurri are dairy-free.

Can I prepare the components ahead of time?

Absolutely. Cook the chicken, prepare the vegetables and make the vinaigrette and chimichurri mayo up to a day in advance. Assemble just before serving.