NUTRITION

SERVINGS

INGREDIENTS

2 cups chopped Kale (approx. 134g total)

1/2 medium Avocado (approx. 100g)

5 ounces Grilled Chicken Breast (approx. 142g)

1/4 cup Roasted Chickpeas (approx. 43g)

1 tbsp Citrus Vinaigrette (approx. 15g)

PREPARATION

• 1

  Start by preheating your oven to 400°F if you plan to roast the chickpeas. Rinse and drain canned chickpeas (or use pre-cooked chickpeas) and pat them dry.

• 2

  Toss the chickpeas with a pinch of salt, pepper, and a drizzle of olive oil. Spread them on a baking sheet and roast for about 20-25 minutes until crunchy, shaking halfway through.

• 3

  While the chickpeas roast, prepare the kale by removing thick stems and massaging the leaves with a tiny amount of olive oil and salt to soften them.

• 4

  Grill the chicken breast seasoned with salt, pepper, and any favorite spices until fully cooked (internal temperature reaches 165°F). Let rest and slice into strips.

• 5

  Slice the avocado in half, remove the pit, and dice one half into cubes.

• 6

  For the citrus vinaigrette, whisk together fresh lemon juice, a teaspoon of olive oil, salt, and pepper in a small bowl.

• 7

  Assemble the bowl by placing massaged kale as the base, then add the grilled chicken strips, diced avocado, and roasted chickpeas.

• 8

  Drizzle the citrus vinaigrette over the bowl, toss gently to combine, and serve immediately.