Chicken and Soft Boiled Egg Protein Bowl

why make this recipe

The Chicken and Soft Boiled Egg Protein Bowl is a fantastic choice for anyone looking for a balanced meal. This dish is packed with protein from the chicken and egg, along with healthy fats from the avocado. It also has plenty of veggies for added nutrients. The combination of flavors and textures makes it satisfying and delicious. Plus, it’s quick and easy to prepare, making it perfect for busy days!

how to make Chicken and Soft Boiled Egg Protein Bowl

Ingredients:

• 1/3 cup short grain brown rice
• 1 Tablespoon olive oil
• 1 Tablespoon fresh lemon juice
• Sea salt and pepper, to taste
• 1/2 cup chopped rotisserie chicken, warmed
• 1/2 cup baby arugula
• 1/2 a ripe avocado, sliced
• 1 carrot, shredded
• 1 jammy soft boiled egg
• 2 Tablespoons red pickled onions (optional)
• Tabasco sauce for egg (optional)

Directions:

1. Cook the short grain brown rice according to the package instructions.
2. While the rice cooks, make the dressing. In a small bowl, whisk together olive oil, lemon juice, sea salt, and pepper. Set aside.
3. When the rice is halfway done, prepare the soft boiled eggs. Boil the eggs in water for 7 minutes, then transfer them to an ice bath for 2 minutes to cool. Peel the eggs and cut them in half.
4. Use a cheese grater to shred the carrot.
5. In a bowl, arrange the warmed chicken, arugula, sliced avocado, and red onions around the edges. Place the soft boiled eggs in the center.
6. Drizzle the dressing over everything except the eggs. Sprinkle with additional sea salt and pepper as needed. If desired, add Tabasco sauce to the eggs.
7. Enjoy your delicious protein bowl!

how to serve Chicken and Soft Boiled Egg Protein Bowl

Serve the Chicken and Soft Boiled Egg Protein Bowl immediately after preparation. It’s best enjoyed fresh, with the warm chicken and soft boiled egg contrasting with the cool veggies. You can also serve it on a larger platter for sharing or in individual bowls for a more personal touch.

how to store Chicken and Soft Boiled Egg Protein Bowl

If you have leftovers, store them in an airtight container in the refrigerator. It’s best to keep the components separately, especially the soft boiled egg, to maintain their freshness. Consume leftovers within 2 days for optimal flavor and texture.

tips to make Chicken and Soft Boiled Egg Protein Bowl

• Use leftover chicken or rotisserie chicken to save time.
• Feel free to mix in other vegetables like cucumber or bell pepper for extra crunch.
• If you prefer a stronger flavor, add more lemon juice or some herbs like parsley or cilantro to the dressing.

variation

You can easily customize this protein bowl. Try using quinoa instead of brown rice for a different texture. Swap the chicken for grilled shrimp or tofu for a vegetarian option. You can also change the dressing based on your preferences, like using a sesame or peanut dressing for an Asian twist.

FAQs

1. Can I use white rice instead of brown rice?
   • Yes, you can use white rice; just adjust the cooking time according to the package instructions.
2. What if I don’t have a way to soft boil eggs?
   • You can use hard boiled eggs instead. They will still taste great in the bowl!
3. Can I make this bowl vegan?
   • Absolutely! Replace chicken with chickpeas or tempeh, and omit the egg. You can still enjoy the other ingredients, like avocado and veggies!

Chicken and Soft Boiled Egg Protein Bowl

A balanced and protein-packed meal featuring chicken, soft boiled eggs, and fresh veggies for a satisfying dish perfect for busy days.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 2 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

  

Grains and Base

• 1/3 cup short grain brown rice Can substitute with white rice.
• 1 Tablespoon olive oil For the dressing.
• 1 Tablespoon fresh lemon juice Adjust to taste for stronger flavor.

Proteins and Toppings

• 1/2 cup chopped rotisserie chicken Warm before serving.
• 1 jammy soft boiled egg Boiled for 7 minutes.

Vegetables

• 1/2 cup baby arugula
• 1/2 ripe avocado Sliced.
• 1 carrot Shredded.
• 2 Tablespoons red pickled onions Optional.

Seasonings

• sea salt and pepper To taste.
• Tabasco sauce For the eggs, optional.

Method

 

Cooking Rice

1. Cook the short grain brown rice according to the package instructions.

Making Dressing

1. In a small bowl, whisk together olive oil, lemon juice, sea salt, and pepper. Set aside.

Preparing Eggs

1. When the rice is halfway done, prepare the soft boiled eggs. Boil the eggs in water for 7 minutes, then transfer them to an ice bath for 2 minutes to cool. Peel the eggs and cut them in half.

Shredding Carrot

1. Use a cheese grater to shred the carrot.

Assembling Bowl

1. In a bowl, arrange the warmed chicken, arugula, sliced avocado, and red onions around the edges. Place the soft boiled eggs in the center.
2. Drizzle the dressing over everything except the eggs. Sprinkle with additional sea salt and pepper as needed. If desired, add Tabasco sauce to the eggs.

Serving

1. Serve immediately after preparation for the best flavor and texture. Enjoy fresh!

Notes

Store leftovers in an airtight container in the refrigerator. Keep components separate for freshness, especially the egg. Consume within 2 days for optimal flavor.