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

Enjoy a vibrant bowl filled with tender grilled chicken, crisp roasted chickpeas, and fresh kale mingled with creamy avocado and crunchy almond slices, all tossed in a zesty citrus vinaigrette for a refreshing burst of flavor.

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NUTRITION

430kcal
Protein
38.6g
Fat
19g
Carbs
32.5g

SERVINGS

1 serving

INGREDIENTS

3 oz Grilled Chicken Breast

1/2 cup Roasted Chickpeas

2 cups Shredded Kale

1/4 medium Avocado (quartered)

1 tbsp Almond Slices

1 tbsp Lemon Juice

1 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F if roasting chickpeas. Rinse and drain canned chickpeas or use pre-cooked chickpeas. Pat dry with a paper towel and toss with a pinch of salt, pepper, and your preferred spices.

  • 2

    Spread the chickpeas on a baking sheet and roast for about 20-25 minutes until they are crispy.

  • 3

    While the chickpeas roast, season the chicken breast with salt, pepper, and a squeeze of lemon if desired, then grill over medium-high heat until fully cooked, about 6-7 minutes per side. Slice or shred the chicken once it cools slightly.

  • 4

    In a large bowl, add the shredded kale. Drizzle with lemon juice and olive oil to create a light dressing.

  • 5

    Dice the avocado into cubes and add to the kale along with the roasted chickpeas, grilled chicken, and almond slices.

  • 6

    Toss gently to combine all ingredients and ensure the citrus vinaigrette coats the bowl evenly. Serve immediately.

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

Enjoy a vibrant bowl filled with tender grilled chicken, crisp roasted chickpeas, and fresh kale mingled with creamy avocado and crunchy almond slices, all tossed in a zesty citrus vinaigrette for a refreshing burst of flavor.

NUTRITION

430kcal
Protein
38.6g
Fat
19g
Carbs
32.5g

SERVINGS

1 serving

INGREDIENTS

3 oz Grilled Chicken Breast

1/2 cup Roasted Chickpeas

2 cups Shredded Kale

1/4 medium Avocado (quartered)

1 tbsp Almond Slices

1 tbsp Lemon Juice

1 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F if roasting chickpeas. Rinse and drain canned chickpeas or use pre-cooked chickpeas. Pat dry with a paper towel and toss with a pinch of salt, pepper, and your preferred spices.

  • 2

    Spread the chickpeas on a baking sheet and roast for about 20-25 minutes until they are crispy.

  • 3

    While the chickpeas roast, season the chicken breast with salt, pepper, and a squeeze of lemon if desired, then grill over medium-high heat until fully cooked, about 6-7 minutes per side. Slice or shred the chicken once it cools slightly.

  • 4

    In a large bowl, add the shredded kale. Drizzle with lemon juice and olive oil to create a light dressing.

  • 5

    Dice the avocado into cubes and add to the kale along with the roasted chickpeas, grilled chicken, and almond slices.

  • 6

    Toss gently to combine all ingredients and ensure the citrus vinaigrette coats the bowl evenly. Serve immediately.