Grilled Chicken, Avocado & Egg Salad Bowl

 Grilled Chicken, Avocado & Egg Salad Bowl
 Ingredients:
 1 large boneless, skinless chicken breast

 1 ripe avocado, sliced

 2 cups mixed salad greens (e.g., arugula, baby spinach)

 2 large eggs

 Salt and pepper, to taste

 1 tbsp olive oil (for cooking chicken)

 Seasonings for chicken (e.g., paprika, garlic powder, black pepper)

 Mixed seeds (e.g., sunflower, sesame) for topping

 For Dressing (optional):
2 tbsp olive oil

1 tbsp lemon juice

1 tsp Dijon mustard

Salt & pepper

 Instructions:
 Cook the chicken

Season the chicken breast with salt, pepper, paprika, and garlic powder.

Heat olive oil in a pan over medium heat.

Cook chicken 5–6 minutes per side (or until fully cooked).

Let rest 5 minutes, then slice.

 Boil the eggs

Bring water to a boil.

Gently add eggs and simmer 6–7 minutes for jammy centers.

Cool in ice water, peel, and halve.

 Assemble the salad

Place salad greens in a bowl.

Add sliced avocado.

Top with sliced chicken and halved eggs.

Sprinkle with seeds.

 Dress it up

Whisk dressing ingredients.

Drizzle over the salad before serving.