Cobb Salad

First, cook the eggs: Bring enough water to a boil in a saucepan, then reduce the heat to medium, add the eggs to the saucepan and cook for 9 minutes. Immediately after cooking, cool them in cold water and let them chill.

Meanwhile, halve all cherry tomatoes, cut the romaine lettuce into thin strips, peel, pit and dice the avocado into smaller cubes, crumble the Balkan cheese into smaller pieces, and finely chop the chives. Once the eggs have cooled, peel and quarter them.

Now preheat the oven to 180–185 °C and prepare an oven-safe pan. Then clean the chicken breasts and season them with salt and pepper. Next, heat 2 tablespoons of olive oil in the prepared pan, add the chicken breasts and sear them for 4–5 minutes per side over medium heat. Then transfer the pan to the preheated oven and bake the breasts for 13–15 minutes at 180–185 °C.