Cobb Salad with Lemon Pepper Chicken

Prep time: 10 minutes

Cook time: 20 minutes

Servings: 2

Calories per serving: 483

1. Bring a large pot of water to a boil. Add the eggs and boil, uncovered, for 15 minutes. Once the eggs are done, place them in an ice bath for 5 minutes to cool down. Peel the eggs and slice them.
2. Heat a bit of oil on a large saute pan over medium-high heat. Add the chicken and cook for 7 minutes. Flip and cook for an additional 7 minutes. If desired, you can add a splash of white wine or water then cover the pan and cook a few minutes longer. Cook the chicken until it is browned and crispy and reaches an internal temperature of 165 degrees F. When the chicken is cooked, cut it into strips.
3. Chop the romaine lettuce, cut the cherry tomatoes in half, and slice the avocado.
4. Divide ingredients among 2 bowls or plates: build your base of romaine lettuce, then add tomatoes, hardboiled egg, bleu cheese, chicken breast, and sliced avocado. Serve with ranch dressing.