Description
A hearty and nutritious Protein Power Bowl featuring scrambled eggs, flavorful grilled chicken breast, crispy roasted potatoes, creamy avocado slices, and a spicy sriracha-mayo drizzle. Perfect for a balanced, protein-packed meal that combines simple cooking techniques with fresh ingredients.
Ingredients
Scale
Eggs
- 4 large eggs
- Olive oil, for cooking
- Salt, to taste
- Black pepper, to taste
- Fresh dill, chopped
Chicken
- 1 chicken breast
- Paprika, 1 teaspoon
- Garlic powder, 1/2 teaspoon
- Salt, to taste
- Black pepper, to taste
- Olive oil, for grilling or pan-searing
Potatoes
- 2 medium potatoes, cubed
- Olive oil, 1-2 tablespoons
- Paprika, 1 teaspoon
- Salt, to taste
- Black pepper, to taste
Additional Toppings
- 1 ripe avocado, sliced
- Tomato slices, a few (optional)
- Sriracha-mayo sauce (made by mixing Greek yogurt or mayonnaise with sriracha), amount as desired
- Red pepper flakes, for garnish
Instructions
- Scramble the Eggs: Heat olive oil in a non-stick skillet over medium heat. Crack the eggs into a bowl and beat them lightly with salt, pepper, and fresh dill. Pour the mixture into the skillet and scramble gently until just set but still moist. Remove from heat and keep warm.
- Cook the Chicken: Season the chicken breast on all sides with paprika, garlic powder, salt, and pepper. Heat olive oil in a grill pan or skillet over medium-high heat. Cook the chicken until golden brown and cooked through, about 6-7 minutes per side depending on thickness. Let it rest, then slice thinly.
- Roast the Potatoes: Preheat your oven to 425°F (220°C). In a bowl, toss the cubed potatoes with olive oil, paprika, salt, and pepper until evenly coated. Spread on a baking sheet in a single layer and roast for 25-30 minutes, flipping halfway through, until crispy and golden brown.
- Sear the Tomato Slices: Heat a small amount of olive oil in a pan over medium heat. Lightly sear the tomato slices for 1-2 minutes on each side to enhance flavor. Remove from the pan and set aside.
- Assemble the Protein Power Bowl: Begin by placing a bed of leafy greens if desired. Arrange the scrambled eggs, sliced chicken breast drizzled with sriracha-mayo, roasted potatoes, and avocado slices garnished with red pepper flakes. Add the seared tomato slices on the side. Serve immediately for a delicious, balanced meal.
Notes
- You can substitute chicken breast with grilled turkey or tofu for variation.
- Adjust the amount of sriracha in the mayo for preferred spice level.
- Leafy greens such as spinach or arugula work well as the bowl base but are optional.
- For a gluten-free meal, confirm the sriracha sauce used is gluten-free.
- Leftover chicken and potatoes make great additions to salads or wraps the next day.
