Lemony Chicken & Arugula Grain Salad

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.