YOUR SOLIN GENERATED RECIPE
Crunchy Avocado Kale Bowl with Citrus Vinaigrette
Savor the vibrant crunch of fresh kale mingled with creamy avocado and roasted chickpeas, topped with tender grilled chicken and a zesty citrus vinaigrette. This bowl offers a delightful balance of textures and flavors that energize your day while keeping your macros in check.
INGREDIENTS
3 ounces Chicken Breast
1 cup chopped Kale
1/4 medium Avocado
1/4 cup Roasted Chickpeas
1/4 cup diced Red Bell Pepper
1 teaspoon Olive Oil
1 tablespoon Lemon Juice
Salt and Pepper, to taste
PREPARATION
Preheat a grill pan or skillet over medium heat. Season the chicken breast with salt and pepper and grill for about 6-7 minutes per side until fully cooked.
While the chicken is cooking, place the chopped kale and diced red bell pepper in a large bowl.
Add the roasted chickpeas to the bowl, and gently toss with the kale and bell pepper.
In a small bowl, whisk together the olive oil, lemon juice, a pinch of salt, and pepper to create the citrus vinaigrette.
Slice the grilled chicken into bite-sized pieces and add to the bowl along with diced avocado.
Drizzle the citrus vinaigrette over the bowl, toss gently to combine all flavors, and serve immediately.