Name: Chicken, Eggs, Avocado and Fresh Salad Breakfast Bowl
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: International
Ingredients: 2 chicken breasts, cooked and sliced; 2 eggs; 1 ripe avocado, sliced; 1 cup mixed salad greens; 1/2 cup cherry tomatoes, halved; 1/4 cucumber, sliced; 2 tablespoons olive oil; 1 tablespoon lemon juice; Salt to taste; Black pepper to taste

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I like starting my day with something nourishing, and this Chicken, Eggs, Avocado and Fresh Salad Breakfast Bowl does exactly that. It combines juicy chicken, creamy avocado, perfectly cooked eggs, and crisp fresh vegetables into one satisfying and balanced meal that keeps me energized for hours.

Chicken, Eggs, Avocado and Fresh Salad Breakfast Bowl

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 chicken breasts, cooked and sliced

2 eggs

1 ripe avocado, sliced

1 cup mixed salad greens

½ cup cherry tomatoes, halved

¼ cucumber, sliced

2 tablespoons olive oil

1 tablespoon lemon juice

Salt to taste

Black pepper to taste

Directions

I start by seasoning the cooked chicken slices lightly with salt and pepper, then set them aside. In a small bowl, I whisk together olive oil, lemon juice, salt, and black pepper to make a simple, fresh dressing.

Next, I cook the eggs in a skillet over medium heat. I usually go for fried or soft scrambled eggs because they add a nice texture to the bowl.

In a large bowl or plate, I arrange the mixed greens, cherry tomatoes, and cucumber slices. Then I add the sliced chicken and avocado on top. I place the warm eggs over everything and finish by drizzling the dressing evenly across the bowl. I serve it immediately while the eggs are still warm.

Servings and timing

I prepare this recipe in about 20 minutes total, with 10 minutes of prep time and 10 minutes of cooking time. This recipe makes 2 servings, and each serving is approximately 420 kcal.

Variations

I sometimes switch the chicken for grilled turkey or even smoked salmon for a different flavor. If I want a vegetarian version, I replace the chicken with chickpeas or tofu. I also like adding extras like feta cheese, nuts, or seeds for more texture. When I want a bit of spice, I sprinkle some chili flakes or drizzle a little hot sauce on top.

Storage/Reheating

I prefer eating this bowl fresh, but if I need to store it, I keep the components separate in airtight containers in the fridge for up to 2 days. I reheat the chicken and eggs gently in a pan or microwave, while keeping the vegetables and avocado fresh and adding them just before serving. I avoid reheating the avocado to maintain its texture and flavor.

FAQs

Can I use leftover chicken for this recipe?

I often use leftover roasted or grilled chicken, and it works perfectly. It saves time and still tastes great.

What type of eggs work best?

I usually choose fried or soft scrambled eggs because they add richness, but boiled or poached eggs also work well.

Can I prepare this in advance?

I sometimes prep the ingredients ahead, but I assemble everything just before eating to keep it fresh and vibrant.

Is this recipe suitable for a low-carb diet?

I find this bowl naturally low in carbs, making it a great option for low-carb or keto-style eating.

What dressing alternatives can I use?

I like the simple lemon and olive oil dressing, but I sometimes switch to balsamic vinaigrette or yogurt-based dressings for variety.

Conclusion

I enjoy how this Chicken, Eggs, Avocado and Fresh Salad Breakfast Bowl delivers both nutrition and flavor in a simple way. It’s quick to make, versatile, and perfect for fueling my morning. Whether I stick to the original or try different variations, it always feels like a fresh and satisfying start to the day.

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Chicken, Eggs, Avocado and Fresh Salad Breakfast Bowl

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Author: Cheryl
Total Time: 20 minutes
Yield: 2 servings
Diet: Low Calorie

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Description

A nourishing breakfast bowl with juicy chicken, creamy avocado, eggs, and crisp fresh vegetables, finished with a light lemon dressing. It’s balanced, flavorful, and perfect for an energizing start to the day.

Instructions

Season the cooked chicken slices lightly with salt and black pepper, then set aside.
In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper to create the dressing.
Cook the eggs in a skillet over medium heat until fried or softly scrambled to your preference.
Arrange the mixed salad greens, cherry tomatoes, and cucumber slices in a large bowl or plate.
Add the sliced chicken and avocado on top of the vegetables.
Place the warm eggs over the bowl.
Drizzle the dressing evenly over everything and serve immediately.