Green Bowl - Chicken Cobb (regular Bowl) Recipe

Name: Yats Green Bowl - Chicken Cobb (Regular Bowl) Recipe
Cook time: 25 min
Total time: 25 min
Yield: 1 servings
Cuisine: American
Ingredients: 1 cups kale, shredded (stems removed); 1 cups romaine lettuce, chopped; 5 oz antibiotic-free cooked chicken breast, shredded or diced; 2 slices bacon, cooked and crumbled; 1 each large egg, hard boiled; 0.5 each avocado, ripe; 2 tbs bleu cheese dressing; 0.25 tsp salt; 0.25 tsp freshly ground black pepper; 0.5 tsp lemon juice (optional, to brighten)

Inspired by Yats

Time25m

Serves1

Shredded kale + chopped romaine, antibiotic-free chicken, avocado, bacon, & hard boiled egg. Suggested with bleu cheese dressing.

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Ingredients

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Base Greens

1 cups kale, shredded (stems removed)

1 cups romaine lettuce, chopped

Protein & Toppings

5 oz antibiotic-free cooked chicken breast, shredded or diced

2 slices Bacon, cooked and crumbled

1 each large egg, hard boiled

1/2 each avocado, ripe

Optional / Dressing

2 tbs bleu cheese dressing

1/4 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

1/2 tsp lemon juice (optional, to brighten)

Method

Base Greens

Prepare kale

Remove thick stems from kale, stack leaves, roll and thinly slice to create shredded ribbons. Place shredded kale in a mixing bowl.

Prepare romaine

Chop romaine into bite-size pieces and add to the mixing bowl with the kale. Toss lightly to combine.

Season greens with 1/8 tsp salt, 1/8 tsp pepper and 1/4 tsp lemon juice (optional). Massage the kale gently with your hands for 20–30 seconds to soften it and help flavors penetrate.

Protein & Toppings

Prepare chicken

If not already cooked: poach or roast a small chicken breast and allow to rest until cool enough to handle. Shred or dice to measure 5 oz and keep warm or at room temperature.

Prepare bacon

Cook bacon in a skillet over medium heat until crisp (about 6–8 minutes), or bake at 400°F/200°C for 12–15 minutes. Drain on paper towels and crumble into bite-size pieces.

Hard boil egg

Place the egg in a small pot, cover with cold water by 1 inch, bring to a boil, then reduce to a simmer for 9–10 minutes. Transfer to an ice bath for 5 minutes, peel, and quarter (or slice) the egg.

Prepare avocado

Halve and pit the avocado, scoop out half (about 1/2 avocado), slice or dice it, and sprinkle lightly with a pinch of salt and pepper to prevent browning.

Assemble proteins and toppings: arrange shredded chicken (5 oz) on one side of the greens, place crumbled bacon over another quadrant, add the sliced/diced avocado in a small cluster, and place quartered hard-boiled egg(s) on the bowl.

Optional / Dressing

Dress and finish

Drizzle 2 tbs bleu cheese dressing over the assembled bowl, or serve on the side. Taste and adjust seasoning with the remaining 1/8 tsp salt and 1/8 tsp pepper if needed.

Serve immediately so the avocado stays fresh and the greens remain crisp.