Lemony Chicken & Arugula Grain Salad

Name: Lemony Chicken & Arugula Grain Salad with Chickpeas, Cucumber, Cheddar & Sunflower Seeds
Total time: 20 min
Yield: 2
Cuisine: North America
Ingredients: 2 unit Scallions; 1 unit Chickpeas; 1 unit Veggie Stock Concentrate; 1 unit Microwavable Grain Blend; 1 unit Mini Cucumber; 1 unit Lemon; 2 ounce Arugula; ½ cup White Cheddar Cheese; ½ ounce Sunflower Seeds; 3 tablespoon Olive Oil; 2 teaspoon Cooking Oil; ½ teaspoon Sugar; Salt; Pepper; 10 ounce Chopped Chicken Breast

with Chickpeas, Cucumber, Cheddar & Sunflower Seeds

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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.

Tags:

Quick

•Easy Prep & Clean

•New

Allergens:

Wheat

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

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

/ per serving

Calories1090 kcal

Fat51 g

Saturated Fat12 g

Carbohydrate93 g

Sugar13 g

Dietary Fiber12 g

Protein57 g

Cholesterol135 mg

Sodium1040 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Strainer

•Large Pan

•Large Bowl

•Small Bowl

•Whisk

Instructions

PDF

• 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.