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.
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
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.
Notes
Swap chicken with turkey or smoked salmon for variation.
For a vegetarian option, replace chicken with chickpeas or tofu.
Add feta cheese, nuts, or seeds for extra texture.
Store components separately in airtight containers for up to 2 days.
Reheat chicken and eggs gently; keep vegetables and avocado fresh.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: International
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 26 g
- Saturated Fat: 6 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 220 mg
