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 delicious bowl combining tender kale, creamy avocado, crispy roasted chickpeas, and lean grilled chicken, all elevated by a bright and tangy citrus vinaigrette. This bowl delivers crunch, freshness, and a balance of flavors that make it a perfect meal any time of day.

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NUTRITION

518kcal
Protein
38.6g
Fat
19.1g
Carbs
46.3g

SERVINGS

1 serving

INGREDIENTS

2 cups Kale (134g)

1/2 Avocado (68g)

3 ounces Grilled Chicken Breast (85g)

1/2 cup Roasted Chickpeas (82g)

1/2 medium Red Bell Pepper (60g)

1 tbsp Orange Juice (15g)

1 tsp Olive Oil (5g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Wash and thoroughly dry the kale leaves, then massage them with a pinch of salt to soften.

  • 2

    Slice the red bell pepper into thin strips and dice the avocado.

  • 3

    Prepare the roasted chickpeas by draining and rinsing them. If not pre-roasted, toss with a little olive oil, salt, and pepper, and roast in a preheated 400°F oven for 20 minutes until crunchy.

  • 4

    Grill the chicken breast until fully cooked and slice into bite-size pieces.

  • 5

    In a small bowl, whisk together orange juice, olive oil, salt, and pepper to create the citrus vinaigrette.

  • 6

    Combine the kale, avocado, red bell pepper, roasted chickpeas, and grilled chicken in a large bowl.

  • 7

    Drizzle the citrus vinaigrette over the bowl and toss gently to combine all flavors.

  • 8

    Serve immediately and enjoy the fresh, crunchy textures and zesty flavors.

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 delicious bowl combining tender kale, creamy avocado, crispy roasted chickpeas, and lean grilled chicken, all elevated by a bright and tangy citrus vinaigrette. This bowl delivers crunch, freshness, and a balance of flavors that make it a perfect meal any time of day.

NUTRITION

518kcal
Protein
38.6g
Fat
19.1g
Carbs
46.3g

SERVINGS

1 serving

INGREDIENTS

2 cups Kale (134g)

1/2 Avocado (68g)

3 ounces Grilled Chicken Breast (85g)

1/2 cup Roasted Chickpeas (82g)

1/2 medium Red Bell Pepper (60g)

1 tbsp Orange Juice (15g)

1 tsp Olive Oil (5g)

Salt and Pepper to taste

PREPARATION

  • 1

    Wash and thoroughly dry the kale leaves, then massage them with a pinch of salt to soften.

  • 2

    Slice the red bell pepper into thin strips and dice the avocado.

  • 3

    Prepare the roasted chickpeas by draining and rinsing them. If not pre-roasted, toss with a little olive oil, salt, and pepper, and roast in a preheated 400°F oven for 20 minutes until crunchy.

  • 4

    Grill the chicken breast until fully cooked and slice into bite-size pieces.

  • 5

    In a small bowl, whisk together orange juice, olive oil, salt, and pepper to create the citrus vinaigrette.

  • 6

    Combine the kale, avocado, red bell pepper, roasted chickpeas, and grilled chicken in a large bowl.

  • 7

    Drizzle the citrus vinaigrette over the bowl and toss gently to combine all flavors.

  • 8

    Serve immediately and enjoy the fresh, crunchy textures and zesty flavors.