Name: Crunchy Kale and Quinoa Power Bowl with Citrus-Tahini Dressing
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz Grilled Chicken Breast; 2 cups Chopped Kale; 1/2 cup Cooked Quinoa; 1/2 cup Roasted Chickpeas; 1/2 medium Red Bell Pepper, diced; 1 tbsp Tahini; 1 tbsp Fresh Lemon Juice; 1 tsp Extra Virgin Olive Oil

Crunchy Kale and Quinoa Power Bowl with Citrus-Tahini Dressing

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Crunchy Kale and Quinoa Power Bowl with Citrus-Tahini Dressing

Savor a vibrant bowl featuring tender grilled chicken atop a bed of crunchy kale, fluffy quinoa, and roasted chickpeas, accentuated by crisp red bell pepper. This power bowl is elevated with a zesty citrus-tahini dressing that balances tang, creaminess, and a hint of olive oil for a nourishing, energizing meal.

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NUTRITION

Protein

42.4g

Fat

19.7g

Carbs

56g

SERVINGS

1 serving

INGREDIENTS

3 oz Grilled Chicken Breast

2 cups Chopped Kale

1/2 cup Cooked Quinoa

1/2 cup Roasted Chickpeas

1/2 medium Red Bell Pepper, diced

1 tbsp Tahini

1 tbsp Fresh Lemon Juice

1 tsp Extra Virgin Olive Oil

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PREPARATION

1
Prepare the grilled chicken by seasoning lightly with salt and pepper. Grill until fully cooked and slice into strips.
2
In a bowl, toss the chopped kale with a pinch of salt to help soften its texture.
3
Combine the cooked quinoa and roasted chickpeas in a large serving bowl.
4
Add the diced red bell pepper and massaged kale to the bowl.
5
In a small jar, whisk together tahini, fresh lemon juice, and olive oil to create the citrus-tahini dressing.
6
Drizzle the dressing over the bowl, then top with the grilled chicken strips.
7
Gently toss everything together to evenly distribute the flavors and serve immediately.