Healthy Grilled Chicken Bowl with Soft-Boiled Eggs and Colorful Salad
A complete and generous bowl that combines the best of healthy eating: tender grilled chicken with herbs, soft-boiled eggs, and a crunchy salad with vitamin-rich colors.
🛒 Ingredients
1 servings
- 2 boneless chicken breasts (approximately 300g)
- 4 fresh eggs
- 100g of arugula
- 1 romaine lettuce
- 1 cucumber
- 250g of cherry tomatoes
- 1 ripe avocado
- 1 carrot
- 1/2 red onion
- 1 yellow lemon
- 3 tablespoons of extra virgin olive oil
- 1 teaspoon of Dijon mustard
- 1 teaspoon of honey
- 1 clove of garlic
- 1/2 teaspoon of smoked paprika
- 1/2 teaspoon of Provençal herbs
- Salt and black pepper from the mill
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Watch on TikTokDirections
- 1
Prepare the chicken marinade: in a bowl, mix 2 tablespoons of olive oil, smoked paprika, Provençal herbs, pressed garlic, salt, and black pepper. Coat the chicken breasts and let marinate for at least 10 minutes.
- 2
Cook the soft-boiled eggs: bring a pot of water to a boil. Gently plunge in the eggs and cook exactly 6 minutes. Immediately transfer them to an ice bath to stop cooking. Peel and reserve.
- 3
Heat a grill pan or a high-heat skillet. Cook the marinated chicken breasts for 5-6 minutes per side, until golden brown. Let rest for 3 minutes, then slice into diagonal strips.
- 4
Prepare the vinaigrette: in a small bowl, whisk together lemon juice, mustard, honey, 1 tablespoon of olive oil, salt, and black pepper until fully emulsified.
- 5
Prepare the vegetables: wash and dry arugula and romaine lettuce, halve cherry tomatoes, finely slice cucumber and red onion, grate carrot, and cut avocado into slices.
- 6
Assemble the bowls: arrange arugula and romaine lettuce as a base, add chicken strips, colorful vegetables, and avocado. Place soft-boiled eggs, halved, in the center to reveal the oozing yolk.
- 7
Generously drizzle with lemon-mustard vinaigrette just before serving and enjoy immediately.
💡 Chef's Tip
The secret to a perfect soft-boiled egg lies in the precision of cooking time at exactly 6 minutes and the immediate thermal shock in ice water — this ensures a firm white and creamy yolk that naturally enriches the lemon-mustard vinaigrette upon consumption.
