Chimichurri Steak & Grain Bowls
with Arugula, Tomato, Cucumber & Edamame
- Soy
- Eggs
Bright, herbaceous chimichurri sauce does double duty in this hearty organic 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!
Ingredients
12 ounce
Sirloin Steak
2 ounce
Arugula
4 ounce
Edamame
(Contains: Soy)
1 unit
Mini Cucumber
5 teaspoon
Red Wine Vinegar
½ teaspoon
Smoked Paprika
2 tablespoon
Mayonnaise
(Contains: Eggs)
3 unit
Radishes
1 unit
Tomato
½ teaspoon
Garlic Powder
1 unit
Microwavable Grain Blend
2 ounce
Chimichurri
Nutrition Values
Utensils
Cooking Steps
Pat chicken* dry with paper towels and season all over with half the garlic powder, half the paprika, salt, and pepper (all the garlic powder and all the paprika for 4 servings).
Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and 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, 1½-2 minutes.
Quarter tomato lengthwise; cut crosswise into pieces. Trim and halve cucumber lengthwise; thinly slice into half-moons. Halve radishes and thinly slice into half-moons.
In a small bowl, combine mayonnaise with half the chimichurri.
In a large bowl, whisk together vinegar, remaining chimichurri, and a large drizzle of olive oil.
To bowl with vinaigrette, add tomato, cucumber, radishes, edamame, arugula, and grain blend. Toss to combine; season with salt and pepper.
Slice chicken against the grain.
Divide salad between bowls; top with chicken and drizzle with chimichurri mayo. Serve.
