YOUR SOLIN GENERATED RECIPE
Crunchy Avocado Kale Bowl with Citrus Vinaigrette
Experience a vibrant and refreshing bowl loaded with tender kale, creamy avocado, protein-packed grilled chicken and roasted chickpeas, balanced perfectly with quinoa and a bright citrus vinaigrette for a satisfying crunch and tang in every bite.
INGREDIENTS
3 oz Grilled Chicken Breast
2 cups Chopped Kale
1/4 Avocado
1/4 cup Roasted Chickpeas
1/3 cup Cooked Quinoa
1 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
Salt and Pepper to taste
PREPARATION
Prepare the protein by grilling a 3 oz chicken breast until fully cooked and slice it into strips.
Rinse and chop the kale into bite-size pieces; place in a large bowl.
Dice 1/4 avocado and add to the bowl along with 1/4 cup roasted chickpeas and 1/3 cup cooked quinoa.
In a small bowl, whisk together 1 teaspoon extra virgin olive oil, 1 tablespoon fresh lemon juice, and a pinch of salt and pepper to create the citrus vinaigrette.
Drizzle the vinaigrette evenly over the salad ingredients and toss gently until well combined.
Top with the grilled chicken slices and serve immediately, enjoying the blend of crunchy, creamy, and zesty flavors.