Chicken and Soft Boiled Egg Protein Bowl!
A simple, tasty, nutritious lunch or dinner that is high in protein and healthy fats!
Ingredients
- 1/3 cup short grain brown rice cooked to package instructions. I like to make more than I need so I can have bowls all week.
- 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 (on cheese grater)
- 1 "jammy" soft boiled egg
- 2 Tablespoons red pickled onions
optional:
- tabasco sauce (for egg)
Instructions
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Cook rice to package instructions. While water heats, make dressing: in a small bowl whisk together olive oil, lemon juice a pinch of sea salt and a few turns of freshly ground pepper. Set aside. When rice is halfway through cooking time make eggs.
To make soft boiled eggs:
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Place a pot of water on high heat (water should be high enough to cover eggs by at least an inch) When water is boiling, lower heat to a soft boil, if the water is rapidly boiling your eggs could crack.Use a spoon to gently lower eggs in water. Gently boil for 7 minutes. Place a bowl of ice in sink and fill with cold water. Place eggs in ice bath for two minutes. Peel and cut in half.
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Shred carrot with a cheese grater. Place warmed chicken, arugula, sliced avocado, red onions around the perimeter of bowl, place eggs in the center. Drizzle everything except eggs with dressing. Sprinkle with a little sea salt and pepper if needed. If desired, use tabasco sauce on eggs. Eat!