YOUR SOLIN GENERATED RECIPE
Crunchy Avocado Kale Bowl with Citrus Vinaigrette
Enjoy a vibrant, crunchy bowl that combines nutrient-packed kale, creamy avocado, hearty quinoa, and protein-rich chickpeas topped with tender grilled chicken, all drizzled with a refreshing citrus vinaigrette. This bowl is perfect for any meal of the day, offering a satisfying balance of textures and flavors as well as a boost of protein and clean carbohydrates.
INGREDIENTS
2 cups raw kale
1/2 cup cooked quinoa
1/2 medium avocado
1/2 cup cooked chickpeas
3 ounces grilled chicken breast
1 tbsp lime juice
1 tsp olive oil
Salt & Pepper to taste
PREPARATION
Wash and dry the kale. Tear it into bite-sized pieces and place it in a large bowl.
Prepare quinoa according to package instructions and allow it to cool slightly.
Slice the avocado into cubes and rinse the cooked chickpeas.
Grill chicken breast until fully cooked, then slice or dice into bite-sized pieces.
In a small bowl, whisk together lime juice, olive oil, salt, and pepper to create the citrus vinaigrette.
Add quinoa, avocado, chickpeas, and chicken to the kale. Drizzle the vinaigrette evenly over the salad.
Toss all the ingredients together ensuring the flavors meld, then serve immediately.