Instructions
Step 1. Preheat a grill pan, skillet, or outdoor grill to medium-high heat.
Step 2. In a small bowl, combine the paprika, garlic powder, onion powder, salt, and black pepper.
Step 3. Rub the chicken breasts with olive oil and coat evenly with the seasoning mixture.
Step 4. Grill the chicken for 5–7 minutes per side, or until the internal temperature reaches 165°F (74°C).
Step 5. Remove the chicken from the heat and allow it to rest for 5 minutes before slicing.
Step 6. Place the eggs in a saucepan and cover with cold water.
Step 7. Bring the water to a boil, then reduce the heat and simmer for 7–8 minutes for jammy centers or 9–10 minutes for firmer yolks.
Step 8. Transfer the eggs to an ice bath, cool completely, peel, and cut in half.
Step 9. Steam or boil the carrots for 5–6 minutes until tender-crisp.
Step 10. Steam the cauliflower florets and snap peas for 4–5 minutes until just tender.
Step 11. Cook the green peas according to package directions and drain well.
Step 12. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper if using the dressing.
Step 13. Divide the mixed greens among serving bowls.
Step 14. Arrange the sliced chicken, eggs, peas, carrots, cauliflower, snap peas, and red onion over the greens.
Step 15. Drizzle with the dressing or serve it on the side.
Step 16. Serve immediately or refrigerate for meal prep.
Storage and Reheating Tips
Store the chicken, eggs, and vegetables in separate airtight containers in the refrigerator for up to 4 days.
Keep the dressing separate until ready to serve to maintain freshness.
For meal prep, assemble the bowls without dressing and add it just before eating.
The chicken can be reheated gently in the microwave or enjoyed cold.
Hard-boiled eggs are best consumed within 1 week when stored in the refrigerator.
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