Crunchy Avocado Kale Bowl with Citrus Vinaigrette

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

Crunchy Avocado Kale Bowl with Citrus Vinaigrette

YOUR SOLIN GENERATED RECIPE

Crunchy Avocado Kale Bowl with Citrus Vinaigrette

A vibrant bowl featuring robust, massaged kale tossed with creamy avocado, crunchy roasted chickpeas, and tender grilled chicken, all brought together with a tangy citrus vinaigrette. Enjoy the perfect balance of textures and flavors, with a refreshing citrus hit that elevates this nutrient-packed bowl.

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NUTRITION

526kcal
Protein
37.5g
Fat
25.5g
Carbs
41.3g

SERVINGS

1 serving

INGREDIENTS

2 cups Kale (raw)

1/2 medium Avocado (approx. 100g)

1/2 cup Roasted Chickpeas

3 ounces Grilled Chicken Breast

2 tbsp Fresh Orange Juice

1 tsp Olive Oil

1 tsp Dijon Mustard

1 tsp Fresh Lemon Juice

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PREPARATION

  • 1

    Wash and thoroughly dry kale leaves. Remove tough stems and massage the kale with a pinch of salt for 2-3 minutes to soften the leaves.

  • 2

    Dice the avocado into bite-sized pieces.

  • 3

    If not already prepared, roast chickpeas with a drizzle of olive oil and your preferred spices in a preheated 400°F oven for about 20 minutes until crispy.

  • 4

    Grill the chicken breast until fully cooked (about 6-7 minutes per side), then slice it into strips.

  • 5

    In a small bowl, whisk together fresh orange juice, olive oil, Dijon mustard, and lemon juice to create the citrus vinaigrette.

  • 6

    In a large bowl, combine the massaged kale, diced avocado, roasted chickpeas, and grilled chicken.

  • 7

    Drizzle the citrus vinaigrette over the salad and toss gently to coat all ingredients evenly.

  • 8

    Serve immediately and enjoy your crunchy, refreshing and protein-packed bowl.

Crunchy Avocado Kale Bowl with Citrus Vinaigrette

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

Crunchy Avocado Kale Bowl with Citrus Vinaigrette

YOUR SOLIN GENERATED RECIPE

Crunchy Avocado Kale Bowl with Citrus Vinaigrette

A vibrant bowl featuring robust, massaged kale tossed with creamy avocado, crunchy roasted chickpeas, and tender grilled chicken, all brought together with a tangy citrus vinaigrette. Enjoy the perfect balance of textures and flavors, with a refreshing citrus hit that elevates this nutrient-packed bowl.

NUTRITION

526kcal
Protein
37.5g
Fat
25.5g
Carbs
41.3g

SERVINGS

1 serving

INGREDIENTS

2 cups Kale (raw)

1/2 medium Avocado (approx. 100g)

1/2 cup Roasted Chickpeas

3 ounces Grilled Chicken Breast

2 tbsp Fresh Orange Juice

1 tsp Olive Oil

1 tsp Dijon Mustard

1 tsp Fresh Lemon Juice

PREPARATION

  • 1

    Wash and thoroughly dry kale leaves. Remove tough stems and massage the kale with a pinch of salt for 2-3 minutes to soften the leaves.

  • 2

    Dice the avocado into bite-sized pieces.

  • 3

    If not already prepared, roast chickpeas with a drizzle of olive oil and your preferred spices in a preheated 400°F oven for about 20 minutes until crispy.

  • 4

    Grill the chicken breast until fully cooked (about 6-7 minutes per side), then slice it into strips.

  • 5

    In a small bowl, whisk together fresh orange juice, olive oil, Dijon mustard, and lemon juice to create the citrus vinaigrette.

  • 6

    In a large bowl, combine the massaged kale, diced avocado, roasted chickpeas, and grilled chicken.

  • 7

    Drizzle the citrus vinaigrette over the salad and toss gently to coat all ingredients evenly.

  • 8

    Serve immediately and enjoy your crunchy, refreshing and protein-packed bowl.