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 soft-boiled eggs.
Step 8. Transfer the eggs to an ice bath, cool slightly, 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 to make the dressing.
Step 13. Divide the mixed greens among serving bowls.
Step 14. Arrange the sliced chicken, soft-boiled eggs, peas, carrots, cauliflower, snap peas, and red onion over the greens.
Step 15. Drizzle with the dressing and sprinkle with chopped parsley.
Step 16. Serve immediately or refrigerate for meal prep.
Storage and Reheating Tips
Store the chicken, eggs, vegetables, and greens in separate airtight containers in the refrigerator for up to 4 days.
Keep the dressing in a separate container and add it just before serving.
For meal prep, assemble the bowls without dressing to maintain freshness.
The chicken can be enjoyed cold or reheated gently in the microwave.
Soft-boiled eggs are best consumed within 2 days for optimal texture and flavor.
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