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 featuring tender grilled chicken atop a bed of crisp kale and creamy avocado, accented with the bright zing of a citrus vinaigrette. This versatile dish is perfect for breakfast, lunch, or dinner, bringing together crunchy textures and refreshing flavors for a nutrient-packed meal.

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NUTRITION

535kcal
Protein
43.1g
Fat
26.1g
Carbs
35.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 cups Kale

1 half Avocado

1/2 cup Cooked Quinoa

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Salt & Pepper (to taste)

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PREPARATION

  • 1

    Preheat your grill or stovetop grill pan over medium-high heat.

  • 2

    Season the chicken breast with salt and pepper, then grill for about 5-6 minutes per side until cooked through and the internal temperature reaches 165°F.

  • 3

    While the chicken cooks, massage the kale with a pinch of salt to soften it. Roughly chop the kale and place it in a large bowl.

  • 4

    Slice the avocado into cubes and add to the kale along with the cooked quinoa.

  • 5

    In a small bowl, whisk together the extra virgin olive oil and lemon juice to create the citrus vinaigrette.

  • 6

    Once the chicken is ready, slice it into strips and add on top of the kale mixture.

  • 7

    Drizzle the citrus vinaigrette over the bowl, toss gently to combine all flavors, and 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 featuring tender grilled chicken atop a bed of crisp kale and creamy avocado, accented with the bright zing of a citrus vinaigrette. This versatile dish is perfect for breakfast, lunch, or dinner, bringing together crunchy textures and refreshing flavors for a nutrient-packed meal.

NUTRITION

535kcal
Protein
43.1g
Fat
26.1g
Carbs
35.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 cups Kale

1 half Avocado

1/2 cup Cooked Quinoa

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Salt & Pepper (to taste)

PREPARATION

  • 1

    Preheat your grill or stovetop grill pan over medium-high heat.

  • 2

    Season the chicken breast with salt and pepper, then grill for about 5-6 minutes per side until cooked through and the internal temperature reaches 165°F.

  • 3

    While the chicken cooks, massage the kale with a pinch of salt to soften it. Roughly chop the kale and place it in a large bowl.

  • 4

    Slice the avocado into cubes and add to the kale along with the cooked quinoa.

  • 5

    In a small bowl, whisk together the extra virgin olive oil and lemon juice to create the citrus vinaigrette.

  • 6

    Once the chicken is ready, slice it into strips and add on top of the kale mixture.

  • 7

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