Name: Crunchy Avocado Kale Bowl with Citrus Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 ounces Grilled Chicken Breast; 1/2 cup Roasted Chickpeas; 2 cups Chopped Kale; 1 half Avocado, Sliced; 2 tablespoons Sliced Almonds; 1 tbsp Lemon Juice; 1 tbsp Orange Juice; 1 tsp Extra Virgin Olive Oil; Salt and Pepper to taste

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.

YOUR SOLIN GENERATED RECIPE

Crunchy Avocado Kale Bowl with Citrus Vinaigrette

Enjoy a vibrant, refreshing bowl of tender kale mixed with protein-packed grilled chicken, roasted chickpeas, and creamy avocado, all drizzled with a zesty citrus vinaigrette. This bowl offers a delightful mix of textures, from crunchy almonds to soft avocado, and bursts of flavor from tangy citrus—a perfect balanced meal for any time of day.

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NUTRITION

Protein

40.3g

Fat

21.3g

Carbs

37.8g

SERVINGS

1 serving

INGREDIENTS

3 ounces Grilled Chicken Breast

1/2 cup Roasted Chickpeas

2 cups Chopped Kale

1 half Avocado, Sliced

2 tablespoons Sliced Almonds

1 tbsp Lemon Juice

1 tbsp Orange Juice

1 tsp Extra Virgin Olive Oil

Salt and Pepper to taste

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PREPARATION

1
Preheat a skillet or grill pan and cook the chicken breast seasoned with salt and pepper until fully cooked and lightly charred, then chop into bite-sized pieces.
2
In a bowl, toss the raw kale with a pinch of salt until slightly softened.
3
Add roasted chickpeas on top of the kale alongside the sliced avocado and chopped chicken.
4
Drizzle with the citrus vinaigrette prepared by whisking together lemon juice, orange juice, olive oil, salt, and pepper in a small bowl.
5
Sprinkle sliced almonds over the bowl for a satisfying crunch and serve immediately.