YOUR SOLIN GENERATED RECIPE
Crunchy Avocado Kale Bowl with Citrus Vinaigrette
Enjoy a vibrant bowl featuring a bed of tender, nutrient-packed kale, complemented by succulent grilled chicken, creamy avocado, and crisp red bell pepper and cucumber, all elevated by a zesty citrus vinaigrette that adds a burst of flavor and a delightful crunch.
INGREDIENTS
4 ounces Grilled Chicken Breast
2 cups chopped Kale
1/4 medium Avocado
1/2 medium Red Bell Pepper
1/2 cup sliced Cucumber
1 tablespoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
PREPARATION
Start by preheating your grill or stovetop grill pan for the chicken breast until hot.
Season the chicken breast lightly with salt and pepper, then grill for about 6-7 minutes per side or until fully cooked. Allow it to rest for a few minutes before slicing.
While the chicken is grilling, wash and chop the kale into bite-sized pieces and place them in a large bowl.
Dice the avocado, slice the red bell pepper, and slice the cucumber; add them to the bowl with kale.
In a small jar or bowl, combine the extra virgin olive oil and lemon juice. Whisk or shake well to create the citrus vinaigrette.
Drizzle the vinaigrette evenly over the mixed greens and vegetables. Toss gently to coat all ingredients.
Top the bowl with the sliced grilled chicken. Serve immediately and enjoy the refreshing crunch and zesty flavors.