For a festive touch, serve with extra fresh parsley leaves and lemon wedges. Enjoy!
Preparation time
Cooking time
Portions
ingredients
- 2 Olymel boneless, skinless chicken breasts
- 6 slices of fresh Olymel bacon
- 2 eggs
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 4 cups romaine lettuce, chopped
- 1 cup corn (fresh or canned, drained)
- 1/4 cup crumbled blue cheese
- 2 tbsp. fresh parsley, chopped
- 2 cups cooked rice (brown rice or basmati rice)
- Salt and pepper to taste
- 1 tsp. paprika
- 1 tsp. garlic powder
- 2 tbsp. olive oil
- Juice of 1 lemon
instructions
Preparing the Chicken and Bacon:
- Season the chicken breasts with salt, pepper, paprika, and garlic powder.
- Heat the olive oil in a pan over medium heat.
- Cook the chicken breasts until fully cooked, about 6-7 minutes per side. Let cool, then dice.
- In the same pan, cook the bacon until crispy. Drain on paper towels and crumble.
Cooking the Eggs:
- Boil the eggs in water for about 8-10 minutes for hard-boiled eggs. Let cool, peel, and cut into quarters.
Assembling the Bowl:
- Divide the cooked rice, romaine lettuce, cherry tomatoes, avocado, corn, and chicken pieces into serving bowls.
- Add the crumbled bacon and egg quarters.
- Sprinkle with crumbled blue cheese and chopped fresh parsley.
Preparing the Dressing:
- In a small bowl, whisk together lemon juice, a bit of olive oil, salt, and pepper.
- Drizzle the dressing over the bowl and toss well to coat all ingredients.
