Lunch
Grilled Chicken Cobb Lunch Bowl
A loaded Cobb in a bowl that keeps you full all afternoon.
Built by Barron Hansen · Last updated July 2026
Per serving
641
Calories
41g
Fat
56g
Protein
4.1g
Net carbs
Macros are calculated from USDA nutrition data for the weighed ingredients. Actual values vary with brands and portions.
This is the lunch I build when I want something that eats like a full meal but comes together from leftovers. Grilled chicken breast, crisp bacon, hard-boiled egg, and avocado all pile onto chopped romaine, so every forkful has protein and fat doing the heavy lifting.
Make the components ahead and it assembles in about five minutes. A splash of red wine vinegar and olive oil is all the dressing it needs.
Ingredients
- 2 chicken breasts (about 12 oz)
- 4 slices bacon, cooked and chopped
- 2 large eggs, hard-boiled
- 1 medium avocado, sliced
- 4 cups chopped romaine
- 1/2 cup shredded cheddar
- 1/2 small tomato, diced
- Salt and pepper
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 1/2 tsp garlic powder
Instructions
- 1
Season the chicken with salt, pepper, and garlic powder, then grill or pan-sear over medium-high until cooked through, about 6 minutes per side. Rest, then slice.
- 2
Cook the bacon until crisp and chop it. Peel and quarter the hard-boiled eggs.
- 3
Divide the romaine between two bowls.
- 4
Arrange the chicken, bacon, egg, avocado, cheddar, and tomato in rows over the greens.
- 5
Whisk the olive oil and vinegar with a pinch of salt, drizzle over the top, and serve.
Tips
- Boil the eggs and cook the bacon the night before so lunch is just assembly.
Make it fit your day
Nutrition figures are estimates calculated from USDA data and will vary with the exact products and portions you use. This recipe is general information, not medical or nutritional advice.