Instructions
step 1 Preheat a grill pan or skillet over medium heat. Rub chicken breasts with olive oil, garlic powder, paprika, salt, and pepper.
step 2 Grill the chicken for 5-7 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C). Let rest before slicing.
step 3 Bring a pot of water to a boil. Gently add eggs and boil for 7 minutes for soft-boiled. Transfer to an ice bath for 2 minutes, then peel and slice in half.
step 4 In a small bowl, whisk together olive oil, lemon juice or vinegar, Dijon mustard, salt, and pepper to make the dressing.
step 5 In serving bowls, layer the mixed greens, sliced avocado, soft-boiled eggs, and grilled chicken.
step 6 Sprinkle with pumpkin seeds and hemp or sesame seeds. Drizzle with dressing before serving.
Storage and Reheating Tips
This bowl is best served fresh, but components can be prepared in advance. Store grilled chicken and boiled eggs in airtight containers in the refrigerator for up to 3 days. Assemble bowls when ready to serve. Store dressing separately and drizzle just before eating to keep greens fresh.
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