YOUR SOLIN GENERATED RECIPE
Crunchy Avocado Kale Bowl with Citrus Vinaigrette
A vibrant bowl featuring hearty kale, protein-packed grilled chicken, roasted chickpeas, and edamame, combined with creamy avocado and a zesty citrus vinaigrette. This crunchy, refreshing meal bursts with flavors and textures perfect for any time of day.
INGREDIENTS
1 cup Kale (67g)
0.5 cup Roasted Chickpeas (82g)
0.5 cup Shelled Edamame (78g)
3 ounces Grilled Chicken Breast (85g)
0.25 portion Avocado (50g)
1 tablespoon Lemon Juice (15g)
1 teaspoon Olive Oil (5g)
PREPARATION
Wash and thoroughly dry the kale. Tear it into bite-sized pieces and place in a large mixing bowl.
Prepare the roasted chickpeas if not pre-roasted or use canned chickpeas drained and lightly seasoned based on preference.
Steam or boil the edamame until tender, then drain and cool.
Grill a 3‐ounce chicken breast seasoned lightly with salt and pepper until fully cooked, and slice it into strips.
Dice or slice the avocado and add to the kale along with the chickpeas and edamame.
In a small bowl, whisk together lemon juice and olive oil to create the citrus vinaigrette.
Drizzle the vinaigrette over the mixed ingredients and gently toss to combine all flavors.
Top the bowl with the grilled chicken slices and serve immediately, enjoying the fresh, crunchy textures and vibrant flavors.