Chicken and Bacon Avocado Bowl

Season the chicken breasts with salt, pepper, paprika, and garlic powder.

Heat the olive oil in a pan over medium heat.

Cook the chicken breasts until fully cooked, about 6-7 minutes per side. Let cool, then dice.

In the same pan, cook the bacon until crispy. Drain on paper towels and crumble.

Boil the eggs in water for about 8-10 minutes for hard-boiled eggs. Let cool, peel, and cut into quarters.

Divide the cooked rice, romaine lettuce, cherry tomatoes, avocado, corn, and chicken pieces into serving bowls.

Add the crumbled bacon and egg quarters.

Sprinkle with crumbled blue cheese and chopped fresh parsley.

In a small bowl, whisk together lemon juice, a bit of olive oil, salt, and pepper.

Drizzle the dressing over the bowl and toss well to coat all ingredients.