Marinated Chicken Salad

In a small jar, whisk olive oil, lemon juice, maple syrup, salt, basil, pepper, and garlic until well combined.

Place the chicken breasts in a shallow glass storage container. Pierce with a fork on both sides. Pour half of the marinade over the chicken, flip, cover, and place in the fridge to marinate for 6–8 hours.

Stir the sour cream into the remaining marinade/dressing mixture. Refrigerate until serving.

Take the chicken breasts out of the refrigerator 20 minutes before cooking.

About 30 minutes before you’re ready to serve:
Preheat oven to 400ºF (205ºC).

Place a medium saucepan of water on the stove over high heat and bring to a rolling boil (you can cover the pan to make it boil faster). Gently lower the cold eggs into the water, cover the pan, turn the heat down slightly, and set the timer for 8 minutes. After the 8 minutes, remove to a bowl of cold water to stop the cooking. Once cool, peel and slice.

Meanwhile, heat a large stainless steel skillet over medium-high heat. Add avocado oil and butter. Once the butter is melted, add the chicken breasts. Sear until nicely browned, about 5 minutes. Flip and transfer to the preheated oven and cook just until they register 165ºF (74ºC). Start checking after 6 minutes.

Remove to a plate to rest until serving. Slice across the grain.

Place 1/4 of the lettuce and peppers in a salad bowl. Arrange an egg, a few olives, and some chicken on top. Drizzle with the dressing and sprinkle with Parmesan cheese. Repeat with remaining ingredients and serve immediately.