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

A vibrant bowl that combines tender kale, creamy avocado, lean grilled chicken, and crunchy roasted chickpeas tossed with a tangy citrus vinaigrette. Each bite delivers a refreshing balance of textures and zesty flavors, making it a satisfying meal for any time of day.

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NUTRITION

426kcal
Protein
35.6g
Fat
20.9g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

2 cups raw Kale (67g)

1/2 medium Avocado (100g)

3 ounces Grilled Chicken Breast (85g)

1/4 cup Roasted Chickpeas (40g)

1 teaspoon Olive Oil (5g)

1 tablespoon Fresh Lemon Juice (15g)

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PREPARATION

  • 1

    Wash and thoroughly massage the kale leaves with a squeeze of lemon juice to soften them.

  • 2

    Slice the avocado into cubes and set aside.

  • 3

    Grill the chicken breast until fully cooked, then slice it into bite-sized pieces.

  • 4

    Prepare roasted chickpeas if not using pre-roasted ones by tossing canned chickpeas (drained and rinsed) with a drizzle of olive oil, a pinch of salt, and desired spices; roast in the oven at 400°F for 20-25 minutes until crispy.

  • 5

    In a small bowl, whisk together the olive oil and the remaining lemon juice, adding salt and pepper to taste to create the citrus vinaigrette.

  • 6

    Assemble the bowl by layering the massaged kale, avocado cubes, grilled chicken slices, and roasted chickpeas.

  • 7

    Drizzle the citrus vinaigrette evenly over the bowl, toss gently, 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

A vibrant bowl that combines tender kale, creamy avocado, lean grilled chicken, and crunchy roasted chickpeas tossed with a tangy citrus vinaigrette. Each bite delivers a refreshing balance of textures and zesty flavors, making it a satisfying meal for any time of day.

NUTRITION

426kcal
Protein
35.6g
Fat
20.9g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

2 cups raw Kale (67g)

1/2 medium Avocado (100g)

3 ounces Grilled Chicken Breast (85g)

1/4 cup Roasted Chickpeas (40g)

1 teaspoon Olive Oil (5g)

1 tablespoon Fresh Lemon Juice (15g)

PREPARATION

  • 1

    Wash and thoroughly massage the kale leaves with a squeeze of lemon juice to soften them.

  • 2

    Slice the avocado into cubes and set aside.

  • 3

    Grill the chicken breast until fully cooked, then slice it into bite-sized pieces.

  • 4

    Prepare roasted chickpeas if not using pre-roasted ones by tossing canned chickpeas (drained and rinsed) with a drizzle of olive oil, a pinch of salt, and desired spices; roast in the oven at 400°F for 20-25 minutes until crispy.

  • 5

    In a small bowl, whisk together the olive oil and the remaining lemon juice, adding salt and pepper to taste to create the citrus vinaigrette.

  • 6

    Assemble the bowl by layering the massaged kale, avocado cubes, grilled chicken slices, and roasted chickpeas.

  • 7

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