Grilled Chicken Veggie Power Bowl

Ouadie Rhabbouron
  1. Season and grill the chicken: Rub the chicken breasts with olive oil, paprika, garlic powder, salt, and black pepper. Grill until juicy, cooked through, and lightly charred on the outside. Let the chicken rest briefly before slicing.
  2. Cook the vegetables: Steam or sauté the cauliflower, carrots, peas, and green beans until tender-crisp. The vegetables should stay bright, fresh, and slightly firm for the best texture.
  3. Boil the eggs: Soft-boil the eggs for 6–7 minutes, then cool, peel, and slice them in half. The creamy yolks add richness and extra protein to the bowl.
  4. Assemble the bowl: Arrange the cooked vegetables around the plate. Add the sweet corn and red onion rings, then top with sliced grilled chicken and soft-boiled eggs.
  5. Add the final touch: Sprinkle with extra black pepper or chili flakes before serving for more flavor and a little heat.

Recipe Details

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Serving: 2 people
  • Calories: Approximately 420 per serving
  • Protein: Approximately 38g per serving

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