Description
A nourishing and flavorful Crispy Chicken & Veggie Power Bowl featuring tender sliced chicken breast, creamy avocado, a soft-boiled egg with a jammy yolk, fresh cherry tomatoes, cucumber, and optional pickled veggies, garnished with fresh parsley. Perfect for a quick, balanced meal packed with protein, healthy fats, and vibrant vegetables.
Ingredients
Scale
Proteins
- 1 cup crispy chicken breast (sliced)
- 1 soft-boiled egg
Vegetables & Fruits
- 1 avocado (diced)
- 1 cup cherry tomatoes (halved)
- 1 cup cucumber (sliced)
- 1 tbsp pickled beet/radish/slaw (optional)
Seasonings & Garnish
- Salt & pepper to taste
- Fresh parsley (for garnish)
- Olive oil or dressing (optional, for drizzling)
Instructions
- Boil the egg: Place the egg in boiling water and cook for 7 minutes to achieve a jammy yolk. Immediately transfer to ice water to cool, then peel and slice the egg carefully.
- Prepare the chicken: Use pre-cooked crispy chicken breast—either baked or air-fried—to ensure a crunchy texture. Slice the chicken into strips for easy layering.
- Assemble the bowl: In a serving bowl, start by layering the cucumber slices, then add the diced avocado and halved cherry tomatoes. If using, add a tablespoon of pickled beet, radish, or slaw for extra tang and texture. Place the sliced soft-boiled egg halves and chicken strips on top.
- Season and garnish: Sprinkle salt and pepper to taste, drizzle with olive oil or your preferred dressing if desired, and garnish with fresh parsley. Serve immediately to enjoy the fresh textures and warm chicken.
Notes
- Use baked or air-fried chicken for optimal crispiness without frying in oil.
- Soft-boiled egg timing can be adjusted to preference: 6 minutes for softer yolk, 8 minutes for firmer yolk.
- Pickled vegetables are optional but add a nice contrast in flavor and acidity.
- Dress the bowl lightly to keep it fresh and vibrant.
- This recipe serves one but can be easily scaled up.
