Ingredients
1 lb (450g) boneless, skinless chicken breast
6 slices halal beef bacon
4 cups chopped romaine lettuce
1 cup halved cherry tomatoes
2 avocados, peeled and sliced
2 hard-boiled eggs, peeled
3 tbsp olive oil
2 tbsp lemon juice
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
1/4 tsp black pepper
Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Rub chicken breast with 1 tbsp olive oil, salt, and pepper. Bake for 18-22 minutes until internal temperature reaches 165°F (75°C). Let cool, then slice into strips.
Meanwhile, lay bacon slices on a separate baking sheet. Bake at 400°F (200°C) for 18-20 minutes until crispy. Transfer to paper towels to drain.
Whisk remaining olive oil, lemon juice, garlic powder, onion powder, and black pepper into a dressing.
Assemble bowls by dividing romaine, chicken, bacon, cherry tomatoes, avocado, and hard-boiled eggs. Drizzle with dressing and serve immediately.
Notes
For meal prep: Store raw chicken and bacon separately in airtight containers until ready to assemble.
Substitute halal bacon with turkey bacon or chopped roasted vegetable strips for a meat-free option.
Add quinoa or cucumber for extra crunch and macros.
- Prep Time: 15
- Cook Time: 20
- Category: High Protein Meals
- Method: Baking
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 bowl
- Calories: 462
- Sugar: 2g
- Sodium: 645mg
- Fat: 30g
- Saturated Fat: 8g
- Carbohydrates: 9g
- Fiber: 5g
- Protein: 41g
- Cholesterol: 312mg