Ingredients
Scale
- 1 grilled chicken breast, sliced
- 2 hard-boiled eggs
- 1 cup corn kernels (cooked or canned)
- 1 cup shredded carrots
- 1 cup green beans
- 1 cup green peas
- 1 cucumber, sliced
- 1 cup pickled red onion
- 2–3 roasted cauliflower florets
- 1 tbsp mayonnaise or Greek yogurt
- 1 tsp sriracha or chili sauce
- 1 tsp lemon juice
Instructions
- Season the chicken breast with salt, pepper, paprika, and garlic powder. Grill on high heat for about 5-6 minutes per side until cooked through. Let it rest before slicing.
- Boil eggs in simmering water for 9-10 minutes. Cool in an ice bath, peel, and set aside.
- Steam or boil green beans and peas until tender. Roast cauliflower florets with olive oil and spices at 400°F (200°C) for about 20 minutes.
- In a small bowl, mix mayonnaise or yogurt with sriracha, lemon juice, salt, and pepper until smooth.
- Assemble by arranging all ingredients in a bowl and drizzling with the creamy sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Grilling/Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 450g)
- Calories: 550
- Sugar: 6g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 50g
- Cholesterol: 380mg