Lemony Chicken & Arugula Grain Salad
with Chickpeas, Cucumber, Cheddar & Sunflower Seeds
For a delicious, wholesome salad, you’ll start by sizzling chickpeas and scallion whites, then toss them with tender grains, cheddar cheese, arugula, cucumber, and sunflower seeds. Drizzle with a simple lemony olive oil dressing and finish with scallion greens for a nourishing meal that’s ready in less than 15 minutes.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Scallions
1 unit
Chickpeas
1 unit
Veggie Stock Concentrate
1 unit
Microwavable Grain Blend
(Contains Wheat)
1 unit
Mini Cucumber
1 unit
Lemon
2 ounce
Arugula
½ cup
White Cheddar Cheese
(Contains Milk)
½ ounce
Sunflower Seeds
10 ounce
Chopped Chicken Breast
Not included in your delivery
3 tablespoon
Olive Oil
2 teaspoon
Cooking Oil
½ teaspoon
Sugar
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Drain and rinse chickpeas. • Heat a drizzle of oil in a large pan over medium-high heat. Add scallion whites, chickpeas, stock concentrate, a pinch of salt, and pepper. • Cook, covered, shaking the pan occasionally, until scallions are browned and chickpeas are slightly crispy, 2-3 minutes. (TIP: Chickpeas will pop. Be careful!) Transfer to a large bowl.
• While chickpeas cook, massage grain blend in package; partially open package. Microwave until warmed through, 1½-2 minutes. • Transfer grain blend to bowl with chickpeas. Fluff and season with salt and pepper. Set aside until ready to use in Step 5.
Open package of chicken and drain off any excess liquid. Heat a drizzle of oil in pan used for chickpeas over medium-high heat. Add chicken and season with salt and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes.
• While grain blend microwaves, halve lemon. Quarter cucumber lengthwise; slice into ¼-inch-thick pieces.
• In a small bowl, whisk together 3 TBSP olive oil, ½ tsp sugar, juice from lemon halves, a pinch of salt, and pepper until thoroughly combined (6 TBSP olive oil and 1 tsp sugar for 4 servings).
• To bowl with grain blend and chickpeas, add cucumber, arugula, cheddar, sunflower seeds, and dressing; toss to combine. Taste and season with salt and pepper if desired.
Add cooked chicken to bowl along with cucumber.
• Divide grain salad between bowls and top with scallion greens. Serve.
Chicken is fully cooked when internal temperature reaches 165°.
